I’ll be honest—I was not in the mood to cook. But then I remembered this garlic parmesan chicken, and suddenly I was tossing garlic into butter like it was therapy. It’s quick, creamy, and tastes like something you’d order on a date night—except you’re in pajamas and there’s no waiter judging your second helping.
Table of Contents
Why You’ll Love This Garlic Parmesan Chicken
This garlic parmesan chicken is pure comfort. Quick to make. Loaded with flavor. And made with simple ingredients I bet you already have.
- 30 minutes, start to finish
- Creamy, buttery garlic sauce
- Juicy pan-seared chicken
- Uses pantry staples
- Even picky eaters clean their plates
It’s the perfect follow-up to our 4-ingredient garlic parmesan chicken in the crockpot—but this one’s got that golden skillet sear.
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Garlic Parmesan Chicken
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Juicy skillet-seared chicken in a creamy garlic parmesan sauce—comfort food in 30 minutes.
Ingredients
2 large boneless skinless chicken breasts
Salt and pepper to taste
2 tsp dried parsley
1–2 tbsp olive oil
¾ cup dry white wine or chicken broth
4 cloves garlic, minced
3 tbsp butter
3 tbsp flour
½ cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1¾ cups chicken broth
¼ cup heavy cream
1 tsp Worcestershire sauce
1 tsp mustard powder
1 tsp honey
½ chicken bouillon cube
½ tsp each: onion powder, oregano, basil, parsley
Instructions
1. Slice chicken breasts in half lengthwise and pound to ½-inch thickness.
2. Season with salt, pepper, and parsley.
3. Heat olive oil in a wide skillet and sear chicken for 4–5 minutes per side. Set aside.
4. Deglaze pan with wine, reduce by half.
5. Add garlic and sauté for 2–3 minutes.
6. Add butter and flour to make a roux, cook for 1–2 minutes.
7. Slowly whisk in sauce mixture. Bring to boil, then simmer for 8 minutes.
8. Stir in Parmesan and lemon juice over low heat.
9. Return chicken to pan, spoon sauce over, heat through for 5 minutes.
Notes
Use freshly grated Parmesan for best melt and flavor.
White wine adds richness; broth works too.
A wide skillet helps the sauce reduce properly.
This dish reheats well and stores up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 351
- Sugar: 3g
- Sodium: 915mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 86mg
Ingredients You’ll Need
For the Chicken:
- 2 large chicken breasts, halved and pounded
- Salt, pepper, parsley
- Olive oil for searing
- Dry white wine or broth
- Fresh garlic
- Butter and flour
- Fresh Parmesan
- Lemon juice
For the Sauce:
- Chicken broth
- Heavy cream
- Worcestershire, mustard powder, honey
- Half bouillon cube
- Onion powder, oregano, basil, parsley
Ingredient Notes
- Use real Parmesan. Not the shaky green can. Freshly grated melts beautifully.
- White wine adds depth. Pinot Grigio or broth—both work.
- Thin chicken cooks evenly. Pound it to ½ inch. Juicy, not dry.
- Bouillon adds that “restaurant” flavor. Just half a cube.
How to Make Garlic Parmesan Chicken
I’ve made this garlic parmesan chicken more times than I can count. Here’s how it goes down:
- Flatten & Season:
Slice and pound the chicken. Season both sides with salt, pepper, and parsley. - Sear It:
Heat olive oil in a wide skillet. Sear chicken 4–5 minutes per side until golden. Set aside. - Deglaze & Garlic:
Pour in wine. Let it bubble for 2 minutes. Add garlic and cook 2 more. - Make the Sauce Base:
Melt butter, stir in flour to make a roux. Slowly whisk in your sauce mixture. Let it thicken and simmer. - Cheese It Up:
Turn heat to low. Stir in Parmesan and lemon juice. Return chicken and spoon sauce over. Let it soak in for 5 minutes.
Just like our garlic chicken with broccoli and spinach, it’s simple—but the flavor punches way above its weight.
Recipe Tips for Best Results
- Don’t crowd the pan—sauté in batches
- A 12-inch skillet gives the sauce room to reduce
- If sauce gets too thick, stir in extra broth
- Add a pinch of red pepper if you want heat
- Use creamy crockpot crack chicken as inspiration for layering flavors
What to Serve With It
This dish is a blank canvas for your favorite sides:
- Mashed potatoes or cauliflower mash
- Buttered egg noodles
- Roasted asparagus or green beans
- Garlic bread (if you’re not keto-ing today)
On tired nights, I toss garlic parmesan chicken over whatever veggies I have. Or just spoon it over zucchini noodles. Delicious either way.
Storing & Reheating Leftovers
- Fridge: Up to 3 days
- Freezer: Up to 3 months
- Reheat: Gently on the stove or microwave at 50% power. Add a splash of broth to loosen the sauce.
I always save a little for lunch—it somehow tastes better the next day.
FAQ
Can I use chicken thighs instead of breasts?
Yes! I’ve done it many times. They’re juicier and super flavorful.
Is Garlic Parmesan Chicken spicy?
Nope. It’s rich and creamy. If you like spice, toss in crushed red pepper.
Can I make it in a crockpot?
Kind of! Try our 4-ingredient garlic parmesan chicken in the crockpot. Same cozy flavor, just hands-off.
How do I make it crispy?
Sear well. Don’t touch the chicken too early—let it brown. And use a hot skillet.
Can I prep it ahead?
Totally. Make the sauce and store separately. Sear chicken fresh or reheat gently together.
If you love creamy garlic dinners, don’t miss our creamy crockpot crack chicken—it’s gone viral for a reason.
And when you’re craving veggies, our garlic chicken with broccoli and spinach hits all the right notes: hearty, healthy-ish, and still saucy.