Dinner

Classic Creamy Parmesan Garlic Chicken Recipe

Name: Classic Creamy Parmesan Garlic Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 lb chicken breasts (halved horizontally into even cutlets); 1 1/2 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp olive oil (preferably Bertolli Extra Virgin for searing); 1 1/2 tbsp butter (unsalted, Kerrygold recommended); 3 cloves garlic (freshly minced); 1 1/2 tbsp all-purpose flour; 2/3 cup chicken broth (preferably Swanson Less Sodium); 1 cup heavy cream; 2/3 cup Parmesan cheese (freshly grated); 1 tsp lemon juice; 1/4 tsp red pepper flakes; Salt, to taste; Pepper, to taste; 2 tbsp fresh parsley, chopped

Byanna orden April 20, 2026April 20, 2026

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Introduction

This Classic Creamy Parmesan Garlic Chicken is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are cooked in a rich, garlicky Parmesan cream sauce that’s sure to please the whole family. Ready in just 30 minutes, it’s an easy recipe that feels special.

A close-up of a cooked chicken breast with a brown grilled crust, sliced twice to show the inside, resting on a white plate with creamy light beige sauce with green herb bits spread underneath and drizzled on top of the chicken, all placed on a white marbled surface. In the background, a blurred green bowl with some green garnish can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb chicken breasts (halved horizontally into even cutlets)
1 1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil (preferably extra virgin)
1 1/2 tbsp butter
3 cloves garlic (freshly minced)
1 1/2 tbsp flour
2/3 cup chicken broth
1 cup heavy cream
2/3 cup Parmesan cheese (freshly grated)
1 tsp lemon juice
1/4 tsp red pepper flakes
Salt and pepper to taste
2 tbsp parsley (chopped)

Instructions

Step 1: Season the chicken cutlets evenly with garlic powder, Italian seasoning, salt, and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
Step 3: Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Step 4: Sprinkle the flour over the garlic and butter, stirring constantly to create a roux. Cook for 1-2 minutes, but do not let it brown.
Step 5: Slowly whisk in the chicken broth until the sauce is smooth, then add the heavy cream. Continue whisking until the sauce thickens slightly.
Step 6: Stir in the freshly grated Parmesan cheese, lemon juice, and red pepper flakes. Season with salt and pepper to taste.
Step 7: Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for another 2-3 minutes to heat through and meld flavors.
Step 8: Garnish with chopped parsley and serve warm, ideally with pasta, rice, or steamed vegetables.

Tips & Variations

Use fresh Parmesan cheese for the best melting texture and rich flavor.
For a lower-fat version, substitute half-and-half for heavy cream.
Add mushrooms or spinach to the sauce for extra vegetables and flavor.
If you prefer spicy dishes, increase the red pepper flakes slightly.
Butter and olive oil together improve browning and add depth to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain creamy texture. The sauce may thicken when chilled; add a splash of broth or cream when reheating if needed.

How to Serve

A close-up of a cooked chicken breast sliced into two thick pieces, showing its white, tender inside and golden-brown, slightly crispy outside. It sits on a white plate covered in creamy sauce flecked with green herbs and black pepper, some sauce dripping off the chicken onto the plate. In the blurred background, a small bowl with green garnish and a pepper grinder are visible, all set on a white marbled surface. The lighting highlights the texture and moistness of the chicken and the richness of the sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time to ensure they reach an internal temperature of 165°F (75°C).

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently to preserve texture and flavor.