Creamy Garlic Parmesan Chicken Breast

Creamy garlic parmesan chicken starts with sizzling, golden-browned breasts and ends in a silky garlic-parmesan cream sauce that clings to every bite. After testing this method eight times and refining sear times and sauce ratios, I landed on a version that stays juicy and never tastes heavy. This is the same technique I taught to junior cooks while staging at a neighborhood bistro: high heat for color, moderate heat for sauce. If you like richer pasta dishes, try our garlic parmesan chicken pasta for a cozy pairing. Read on for exact measurements, timing, and pro tips so this becomes a reliable weeknight staple.

Why This Recipe Works

Searing at high heat builds a Maillard crust that locks in juices and adds savory depth.
Reducing the cream and Parm concentrates flavor without making the sauce oily.
Deglazing the pan with chicken stock lifts fond (browned bits) for an intensified sauce.
A short finish in the sauce brings the internal temperature to a safe 74°C (165°F) while keeping meat tender.
Using freshly grated Parmesan melts smoothly; pre-grated powder can make the sauce grainy.

Ingredients Breakdown

Chicken breasts (680 g / 4 boneless, skinless breasts; about 170 g / 6 oz each): The main protein. Pound lightly to even thickness for uniform cooking. Do not substitute thin cutlets unless you shorten sear time.
Salt (1½ tsp Diamond Crystal kosher salt, or ¾ tsp Morton’s): Seasoning balances flavors; if using Morton’s, halve the quantity because it’s denser.
Black pepper (½ tsp, freshly cracked): Adds bright heat.
Olive oil (15 ml / 1 tbsp) and unsalted butter (28 g / 2 tbsp): Oil raises the smoke point for searing; butter adds flavor when the heat drops for the sauce.
Garlic (12 g / 4 cloves, minced): Key aromatic—cook until fragrant, about 30 seconds, to avoid bitterness.
Chicken stock (120 ml / ½ cup): Deglazes pan and thins the sauce without watering it down.
Heavy cream (240 ml / 1 cup): Provides body and silkiness. Substitution warning: using half-and-half will give a thinner sauce.
Freshly grated Parmesan (60 g / ¾ cup): Melts into the cream and gives umami; use real Parmigiano-Reggiano if you can.
Lemon juice (15 ml / 1 tbsp): Brightens and balances richness.
Fresh parsley (10 g / 2 tbsp, chopped): Finishing herb for color and freshness.

Substitutions with impact warnings:

Greek yogurt instead of cream will thicken but create a tangier, less silky result.
Use a 1:1 gluten-free flour if you want a lightly thickened sauce; add 1 tbsp (8 g) and whisk in at the right time — it will alter mouthfeel.
For lower sodium, reduce added salt and choose a low-sodium chicken stock; you’ll lose some depth.

Essential Equipment

Heavy skillet, 25–28 cm (10–11 inch), stainless steel or cast-iron preferred for even browning.
Instant-read thermometer: ensures the chicken reaches 74°C (165°F) without guessing.
Microplane or fine grater for fresh Parmesan.
Tongs and a sturdy wooden spoon.
Small bowl and plastic wrap for resting chicken.
If you don’t own a skillet that large, use two smaller pans and sear in batches to avoid crowding.

Prep: Serves 4 • Prep Time: 15 minutes • Cook Time: 20 minutes • Inactive Time: None • Total Time: 35 minutes

Step 1: Pound and Season the Chicken

Pat 4 boneless skinless chicken breasts dry and place between two sheets of plastic wrap. Pound to an even thickness of about 1.5 cm (½–¾ inch). Season both sides with 1½ tsp Diamond Crystal kosher salt (or ¾ tsp Morton’s) and ½ tsp cracked black pepper. Let rest 5 minutes while you heat the pan.

Step 2: Sear the Breasts

Heat a 25–28 cm (10–11 inch) skillet over medium-high heat until shimmering, about 2 minutes. Add 15 ml (1 tbsp) olive oil and add the chicken; sear undisturbed 3–4 minutes per side until deeply golden. Transfer to a plate — internal temp will be around 60–65°C (140–149°F). Do not crowd the pan or you’ll steam instead of sear.

Step 3: Build the Sauce

Lower heat to medium. Add 28 g (2 tbsp) unsalted butter to the skillet and melt, scraping browned bits. Add 4 cloves (12 g) minced garlic and sauté 20–30 seconds until fragrant but not brown. Pour in 120 ml (½ cup) chicken stock to deglaze and let reduce 1–2 minutes until slightly thickened and aromatic.

Step 4: Finish with Cream and Cheese

Stir in 240 ml (1 cup) heavy cream and bring to a gentle simmer; simmer 3–4 minutes until the sauce coats the back of a spoon. Whisk in 60 g (¾ cup) freshly grated Parmesan until smooth. Add 15 ml (1 tbsp) lemon juice and season to taste. Return chicken to the pan and spoon sauce over each breast.

Step 5: Bring to Doneness and Rest

Simmer chicken in the sauce for 3–5 minutes until an instant-read thermometer reads 74°C (165°F). The sauce should nap the spoon and look glossy. Transfer chicken to a plate and rest 5 minutes; the sauce will thicken slightly as it cools. Garnish with 10 g (2 tbsp) chopped parsley and serve.

Expert Tips & Pro Techniques

Let the pan get truly hot before adding oil. A hot pan equals a real crust.
Common mistake: crowding the skillet. Cook in batches if needed to maintain high heat and color.
Use freshly grated Parmesan — pre-grated cheese contains starches that can make the sauce grainy.
Make-ahead: Cook through step 4 and cool. Refrigerate in an airtight container for up to 24 hours. Reheat gently in a skillet over low heat, adding 1–2 tbsp water or stock to loosen the sauce.
Professional trick for silky sauce: once cream is added, keep the heat just below a simmer to prevent separation.
To keep sauce glossy, finish with a small pat of cold butter off the heat and whisk in right before serving.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep sauce and chicken together so the meat stays moist.
Freezer: This dish can be frozen, but texture changes slightly. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes covered, or gently warm in a skillet over low heat, stirring occasionally. Avoid high-heat microwaving — it can toughen the chicken and break the sauce.

Variations & Substitutions

Low-Carb Version: Use heavy cream as written and serve over zoodles or cauliflower mash. No ingredient changes required. For a lower-calorie swap, use 120 ml (½ cup) heavy cream and 120 ml (½ cup) unsweetened almond milk; texture will be slightly thinner.
Gluten-Free: The base recipe is naturally gluten-free if you use GF chicken stock. No thickener needed; use 60 g (¾ cup) grated Parmesan as specified.
Lighter Version: Replace heavy cream with 240 ml (1 cup) half-and-half and stir in 120 g (½ cup) plain Greek yogurt off heat for creaminess. Sauce will be slightly tangier and thinner.
Garlic-Forward: Double the garlic to 8 cloves (24 g) and roast the cloves first for a sweeter, mellow garlic flavor. Keep other quantities the same.
Herb Variation: Swap parsley for 10 g (2 tbsp) chopped basil and finish with a drizzle of good olive oil for a bright finish. Timing and measurements stay the same.

Serving Suggestions & Pairings

Serve over buttered pasta or with our lighter pasta alternative for a balanced plate.
Pair with garlic roasted potatoes or a simple arugula salad with lemon vinaigrette.
For a low-carb meal, pair with steamed broccoli or cauliflower mash.
A crisp Chardonnay or pale lager cuts the creaminess nicely — try it with a squeeze of lemon on the side.
Learn how to make a complementary pan sauce in our guide to chicken garlic gravy.

Nutrition Information

Per serving (1 chicken breast with sauce) — 4 servings total.

Serving size: 1 chicken breast with sauce
Calories: 630 kcal
Total Fat: 36 g
Saturated Fat: 21 g
Cholesterol: 220 mg
Sodium: 820 mg
Total Carbohydrates: 4 g
Dietary Fiber: 0 g
Sugars: 2 g
Protein: 53 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often it’s overcooking. Use an instant-read thermometer and remove the chicken at 74°C (165°F). Also, don’t crowd the pan; searing properly locks in juices.

Q: Can I make this without heavy cream?
A: Yes. Substitute half-and-half plus 120 g (½ cup) Greek yogurt off heat for a lighter texture. The sauce will be less rich and slightly tangy.

Q: Can I double this recipe?
A: Yes. Double all ingredients and sear in batches to avoid crowding the pan. Use a larger pan or two skillets to keep high heat for browning.

Q: Can I prepare this the night before?
A: Absolutely. Finish through step 4, cool, and refrigerate in a sealed container. Reheat gently on the stove and add a splash of stock if the sauce thickens too much.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat until steaming; discard if it shows any off smells or color.

Q: Is fresh Parmesan necessary?
A: Freshly grated Parmesan melts much better and gives a creamier sauce. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.

Q: Can I use bone-in chicken?
A: Yes, but increase sear and oven time. Bone-in breasts will need longer to reach 74°C (165°F). Consider finishing in a 180°C (350°F) oven for 6–10 minutes after searing.

Conclusion

This creamy garlic parmesan chicken blends fast technique with rich flavor for an easy weeknight centerpiece. For another take on the creamy, garlicky profile, compare Salt & Lavender’s version at Salt & Lavender’s recipe and explore a low-carb adaptation at That Low Carb Life’s low-carb take to tailor the dish to your needs.