Creamy Garlic Parmesan Chicken Recipe

If you’re craving a dish that’s silky, comforting, and packed with rich flavors, I can’t recommend this Creamy Garlic Parmesan Chicken Recipe enough. It’s one of those meals that always impresses—whether you’re a weeknight cook or pulling out all the stops for guests. The garlic and parmesan come together in a luscious sauce that makes the chicken irresistibly tender and flavorful. Stick with me, and I’ll walk you through every step to nail this dish.

this …

Ingredients & Why They Work

Every ingredient in this Creamy Garlic Parmesan Chicken Recipe does more than taste good—it builds flavor and texture that complement each other so well. Plus, a couple of small shopping tips can make your experience smoother and tastier.

• Chicken breasts: I prefer larger, boneless, skinless breasts because they’re easy to butterfly and keep the cooking time short.
• Kosher salt and black pepper: Essential for seasoning—kosher salt has better texture and flavor distribution.
• All-purpose flour: Coating the chicken helps create a delicate crust and also thickens the sauce without fuss.
• Olive oil and butter: A combo that provides higher smoke point plus creamy richness during searing.
• Garlic cloves: Fresh and finely chopped, garlic delivers the bright, aromatic punch that makes this sauce memorable.
• Chicken broth/stock: Adds depth so the sauce doesn’t feel one-dimensional.
• Dry sherry (optional): I like it for its nutty undertones, but white wine or even skipping this is just fine.
• Heavy cream: The star of the sauce’s silky texture.
• Dijon mustard: Balances the richness with a subtle tang; feel free to swap with grain or hot mustard if you enjoy bolder flavors.
• Grated parmesan: Freshly grated parmesan melts beautifully, enriching every bite.
• Fresh parsley: Adds a fresh, herbal pop for garnish and color.

Tweak to Your Taste

One of my favorite things about this Creamy Garlic Parmesan Chicken Recipe is how easy it is to personalize. I often change up the mustard or add herbs to suit the mood or dinner guests—don’t hesitate to play around and make it your own.

• Variation: When I want a smoky twist, I swap the olive oil for smoked paprika-infused oil; it gives the sauce a lovely depth.
• Dietary modification: For a low-carb or keto-friendly version, just skip the dredging flour and use a bit more parmesan to thicken the sauce.
• Seasonal change: Try stirring in some fresh spinach or sun-dried tomatoes for bursts of color and extra flavor.

Step-by-Step: How I Make Creamy Garlic Parmesan Chicken Recipe

Step 1: Prep and Butterfly the Chicken

Start by laying your chicken breasts flat on the cutting board, then pat them dry—wet chicken won’t brown properly. I use a sharp knife and carefully slice horizontally through the thickest part to create two even fillets. If one side is thicker, I gently pound it with a meat mallet so they cook evenly. This step makes such a difference in how juicy and tender the chicken ends up!

Step 2: Season and Flour the Chicken

Lightly season both sides with kosher salt and black pepper. Then dip each fillet into the all-purpose flour, shaking off any excess (but don’t toss the leftover flour yet—you’ll use some for the sauce). The flour coating helps lock in moisture and is key to that gorgeous golden crust we’re after.

Step 3: Perfectly Sear the Chicken

Heat olive oil over medium-high heat in a heavy skillet. Once the pan shimmers, add the butter so it melts and foams. Carefully place the chicken fillets in and cook for about 3-4 minutes per side. You’re looking for a deep golden color, not burnt. Once done, remove the chicken and tent it loosely with foil to rest while you make that dreamy sauce.

Step 4: Build the Creamy Garlic Parmesan Sauce

Keep the pan on low heat—no need to clean it out; those yummy browned bits add flavor. Add the butter and your finely chopped garlic. Stir frequently and cook until softened but not browned, about 2 minutes. Then stir in two tablespoons of that leftover dredging flour to coat the garlic, which will naturally thicken our sauce.

Slowly whisk in the chicken broth and, if you’re using it, the dry sherry. I love adding sherry for its nutty depth—if you’re skipping alcohol, just add a little extra broth. Bring to a simmer so it thickens slightly, then stir in the heavy cream, Dijon mustard, salt, and pepper. Let it heat through until it starts bubbling, then fold in the freshly grated parmesan. The sauce thickens beautifully here—keep that gentle simmer!

Step 5: Finish Cooking Chicken in the Sauce

Time to nestle the chicken fillets back into the pan along with any juices that collected on the plate. Let everything simmer for 2-3 more minutes until the sauce thickens and the chicken is cooked all the way through—this step keeps everything tender and so flavorful. Taste and adjust seasoning if needed.

How to Serve Creamy Garlic Parmesan Chicken Recipe

Garnishes

I like to finish this chicken with a sprinkle of extra grated parmesan and a handful of freshly chopped parsley. The parmesan adds a slight bite and cheesy pop, while the parsley brings fresh color and a lift that balances the creamy sauce.

Side Dishes

For sides, I’m all about pairing this recipe with buttery garlic mashed potatoes or some simple roasted asparagus. Both soak up that luscious sauce perfectly. If you want a lighter option, steamed green beans or a crisp garden salad complement the richness well.

Creative Ways to Present

For a dinner party, I love plating each chicken breast over a bed of creamy polenta, then drizzling the sauce artistically. Adding roasted cherry tomatoes or edible flowers can elevate the look. It’s a total showstopper that looks more complicated than it is.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover chicken and sauce into an airtight container and pop it in the fridge. It keeps well for up to 3 days. Just be sure to cool it before sealing to avoid condensation messing up the sauce texture.

Freezing

This dish freezes okay—I’ve frozen it a few times by portioning the chicken with sauce in freezer-safe containers. Just remember the texture can change slightly, as cream-based sauces tend to separate when frozen and thawed, so give it a good stir when reheating.

Reheating

To reheat, I gently warm the leftovers on the stove over medium-low heat, stirring occasionally to keep the sauce smooth. Microwave works too but goes best if you do it in short bursts with stirring, so the sauce doesn’t break.

FAQs

Final Thoughts

This Creamy Garlic Parmesan Chicken Recipe has become one of my favorite comfort meals because it’s cozy yet elegant—perfect for any night when you want to feel a little fancy without fuss. I hope you try it soon and discover those comforting creamy flavors that make me come back for seconds every time. Cooking it might just become one of those easy, go-to dishes you find yourself making again and again, just like I do.

Print