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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce that coats the back of a spoon. Cook everything in one skillet for an easy weeknight chicken dinner with garlic, white wine, and Italian seasoning.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
  • 6 garlic, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and an internal temperature of 165°F is reached; remove to a plate.
Build the garlic Parmesan sauce
  1. Add the butter and minced garlic to the same pan and cook for 1 minute until fragrant, stirring as needed so the garlic doesn’t brown.
  2. Pour in the dry white wine and cook for 2 minutes, scraping up the browned bits (deglaze) so they dissolve into the pan juices.
  3. Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and garnish
  1. Return the chicken to the pan and spoon the sauce over each breast so the tops are coated.
  2. Garnish with fresh thyme and parsley, then serve with any extra sauce from the skillet.

Notes

For the glossiest sauce, simmer just until thick enough to coat the back of a spoon, then reduce heat so it doesn’t break. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently on the stovetop. Freezing is not recommended because cream sauces can separate. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).