Kitchen notes · a little help before you start
Creamy Garlic Parmesan Chicken
Garlic and Parmesan turn the sauce here into the part of dinner you'll want on every bite. The chicken gets golden first, then comes back for a good spoonful of that creamy coating. A scattering of parsley keeps the finish fresh against all that richness.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Make thin pieces first
Halve the breasts lengthwise before seasoning both sides with garlic powder, salt and pepper.
2. Keep the chicken warm
Loosely tent the cooked chicken with foil while you make the sauce in its skillet.
3. Melt cheese off the heat
Take the skillet off the heat before stirring Parmesan into the thickened cream sauce.
Get to know the ingredients
Fresh garlic
Stir minced garlic with the flour briefly before pouring in the broth.
Heavy cream
Let the cream bubble gently and lower the heat if it begins boiling rapidly.
Freshly grated Parmesan
Add the grated cheese after the cream thickens, stirring until it melts into the sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Garlic Parmesan Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring back the plate juices
Return the chicken and its collected juices, spoon sauce over it and finish with parsley.
A little more help as you go
Whisk away the flour
Whisk the broth until the flour dissolves and the liquid reduces before adding cream.
Check the center
Use an instant-read thermometer to check the chicken. Browning alone will not tell you whether it is cooked through.
A few questions you might have
Should the breasts stay whole?
Cut each breast in half lengthwise to make the thinner pieces used in these directions.
When does the Parmesan go in?
After the cream thickens, remove the skillet from the heat and stir in the cheese.
Can I use wine instead of broth?
Dry white wine is listed as an alternative to the chicken broth.
What if the cream boils hard?
Turn the heat down so it bubbles gently while the sauce thickens.
Do I discard the chicken juices on the plate?
No, add those juices back with the chicken before spooning the sauce over it.
Any more cooking tips?
I highly recommend using an instant read thermometer to test when the chicken is done (165F). It can go from undercooked to overcooked very fast. I highly recommend using an instant read thermometer to test when the chicken is done (165F). It can go from undercooked to overcooked very fast.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
