Description
Creamy Garlic Parmesan Chicken is a luscious, easy-to-make dish featuring tender seared chicken breasts smothered in a rich, garlicky Parmesan cream sauce. Perfect for a comforting weeknight dinner, this recipe combines savory herbs, creamy dairy, and a touch of wine for depth. Serve it over pasta, rice, or mashed potatoes for a satisfying meal the whole family will love.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Sauce
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated
- Optional: 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Optional: Red pepper flakes (for a touch of heat)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning to ensure each piece is well-flavored.
- Sear the Chicken: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts (in batches if necessary) and cook for 5-7 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and cover loosely with foil to keep warm.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, just until fragrant but not browned.
- Deglaze (Optional): Pour in the dry white wine, if using, and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet to add flavor to the sauce.
- Add Liquids: Stir in the heavy cream and chicken broth, mixing well to combine with the garlic and wine essence.
- Add Cheese: Bring the sauce to a gentle simmer, then reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring constantly until the cheese melts smoothly into the sauce.
- Season: Taste and adjust the seasoning by adding salt, pepper, and optionally red pepper flakes for some heat.
- Simmer: Let the sauce simmer gently for 5-7 minutes until it thickens slightly, stirring occasionally to prevent sticking.
- Combine: Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy sauce over each piece to coat thoroughly.
- Simmer Together: Allow the chicken to simmer in the sauce for an additional 2-3 minutes to heat through and marry the flavors.
- Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately over pasta, rice, mashed potatoes, or your preferred side dish.
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for creamier, richer sauce.
- You can substitute chicken broth with vegetable broth for a slightly lighter flavor.
- If you prefer a thinner sauce, add more chicken broth or cream to achieve desired consistency.
- Use tongs to flip the chicken gently to avoid tearing the meat during searing.
- Allow the chicken to rest a few minutes after cooking to retain juices before slicing or serving.
- Adjust red pepper flakes to control the spice level according to your taste.
