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These 30 minutes garlic and parmesan chicken It’s a one-pan recipe that combines juicy seared chicken breasts with a creamy sauce packed with fresh garlic and Parmesan cheese.
Check out more chicken dinners like mine. cream of chicken with mushrooms and tuscan chicken What can you make in a pan! And if you love the flavors of this Garlic Parmesan Chicken, try my homemade version of the viral Buffalo Wild Wings. Garlic Parmesan Chicken Pasta.
Why I love this Garlic Parmesan Chicken Recipe
There’s nothing better than a spicy, cozy skillet dinner to warm up the table on a cold weeknight. This Garlic Parmesan Chicken is breaking up the parade of Instant chili and Instant roast lately, which has been helping us get through this cold weather. However, I gave my Instant Pot the night off and turned to my trusty cast iron skillet instead! This chicken was delicious, topped with a creamy garlic parmesan sauce. Here’s why I’m a fan:
- Rich and creamy. This recipe features a really delicious Parmesan Garlic Sauce in a 10-inch skillet. Simple ingredients like butter, flour, and heavy cream make the texture thick and velvety.
- A frying pan. You will use the same pan to brown the chicken and make the sauce. It generates a lot of flavor and makes cleaning later easier.
- Fast. All of this happens in about 30 minutes or less. My kind of dinner! It’s quick, easy to prepare, and tastes delicious on a bed of mashed potatoes for a family weeknight meal.
What you will need
The star of this Garlic Parmesan Chicken recipe is the skillet sauce. It is a garlic variation of alfredo sauceMade with just a few additional ingredients. I’ve included notes on what you’ll need next. Scroll down to the recipe card to see the printable list with complete recipe quantities.
- Chicken – I like to use boneless, skinless chicken breasts for this recipe. Be sure to cut larger chicken breasts into smaller halves. Thighs will also work, keeping in mind that they may need a little more cooking time. You will season the chicken with salt and pepper before cooking it.
- olive oil – Or another cooking oil, such as avocado oil, for browning.
- Butter and Flour – You will cook the all-purpose flour with a little butter to make a roux, for the base of the garlic sauce.
- Garlic – You will want to use freshly minced garlic for this recipe. It makes all the difference!
- Broth – Low-sodium chicken broth or broth. You can substitute the chicken broth with dry white wine, such as Pinot Grigio or Chardonnay if you prefer.
- thick cream – You can also use half and half.
- parmesan cheese – Freshly grated Parmesan will have the best flavor.
- Parsley – Feel free to use another herb, such as thyme, oregano, or basil.
How to Make Garlic Parmesan Chicken
Get out a large 10-inch skillet and let’s prepare this Spicy Garlic Parmesan Chicken in just a few steps. Scroll down to the recipe card for printable instructions.
- Cook the chicken. First, season the chicken on all sides with salt and pepper. Next, sear the chicken in a hot skillet over medium-high heat, about 2 to 3 minutes per side. You’ll have to do this in batches to get that nice golden crust we’re looking for.
- Make a roux. Once the chicken is browned and set aside, use the same skillet to melt the butter. Add the flour and minced garlic and stir while cooking for half a minute.
- Make the sauce. Pour in the chicken broth (or wine) along with the heavy cream and whisk to completely dissolve the flour. Raise the heat to a boil and then lower it to a simmer before adding the parmesan.
- Put it all together. Finally, return the seared chicken breasts to the pan, plus the juices. Let everything simmer while the sauce thickens and the chicken warms through. Garnish with parsley and serve!
Recipe Tips
- How to know when chicken is ready: Use an instant-read thermometer to check the internal temperature in the thickest part of the breast. The chicken will be cooked when it reaches 165ºF.
- Do not add the cheese while the sauce is boiling. Be sure to reduce the heat to medium-low before adding the Parmesan cheese; Otherwise, the cheese may split or curdle under high heat.
- Avoid low-fat dairy. On the topic of splitting and curdling, I wouldn’t suggest using low-fat dairy, like whole milk, instead of heavy cream or half and half in this recipe. Milk tends to separate at high temperatures.
- Use sour cream or cream cheese. if you prefer an even richer sauce. You can also add mascarpone cheese like I use it in my other creamy garlic chicken recipe.
Storing and Reheating Leftovers
- Refrigerate. Store leftover chicken and sauce airtight in the refrigerator for up to 3 days.
- Reheat. Heat this Garlic Parmesan Chicken in a skillet on the stove or in the microwave until heated through.
- Freeze. You can freeze leftovers for up to 3 months. Thaw chicken in the refrigerator overnight before reheating.
Description
This pan garlic and parmesan chicken It’s a 30-minute dinner of juicy braised chicken breasts topped with a rich, creamy garlic-parmesan sauce.
- 2 pounds of boneless, skinless chicken breasts (cut into 6 breasts of the same size)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh black pepper
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 5 minced garlic cloves
- 1/2 cup chicken broth (or white wine)
- 1 cup heavy cream (or half and half)
- 1/2 cup Fresh grated Parmesan cheese, well packaged
- 2 tablespoons chopped fresh parsley
- In a large skillet (at least 10 inches) heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add 2 or 3 chicken breasts to the pan. You will have to work in batches to get a golden crust on the chicken. Sear the chicken for 2 to 3 minutes per side and then remove the chicken from the pan, place on a plate, and cover with aluminum foil. Repeat with remaining chicken.
- Reduce heat to medium and melt butter in skillet. Add the flour and garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth and cream and whisk until the flour has dissolved. Bring to a boil over high heat and then reduce heat to medium-low. Add the parmesan and stir to combine. Return the chicken and any accumulated juices to the pan. Simmer until sauce thickens slightly and chicken is cooked through, 3 to 4 minutes.
- Garnish with parsley before serving.
Grades
- Serve with rice or mashed potatoes.
- Store airtight in the refrigerator for up to 3 days.
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