Garlic Parm Chicken Recipe (Creamy, Cheesy & Ready in 30 Minutes!)

If you’re looking for a weeknight dinner that tastes like you spent hours in the kitchen but actually takes 30 minutes, this garlic parm chicken is it. We’re talking tender chicken breasts smothered in the creamiest, garlickiest, cheesiest sauce you’ve ever had. It’s comfort food at its finest.

I make this at least twice a month because it’s one of those recipes that hits every single time. The sauce is ridiculously good—buttery, garlicky, with tons of parmesan that creates this silky, rich coating. It clings to the chicken perfectly and makes you want to lick the plate (no judgment here if you do).

The best part? This is a one-pan dinner. You cook the chicken, make the sauce in the same pan, and everything comes together in less time than it takes to order delivery. Plus, it’s way cheaper and tastes infinitely better. Ready to make the easiest impressive dinner ever? Let’s go.

Why You’ll Love This Recipe

Restaurant-Quality Sauce at Home – This creamy garlic parmesan sauce is the kind of thing you’d pay $20 for at a restaurant. It’s rich, velvety, and packed with garlic and parmesan flavor. Making it at home means you can have as much as you want without the hefty price tag.

30-Minute Weeknight Winner – From start to finish, this takes about 30 minutes. That includes cooking the chicken AND making the sauce. It’s perfect for those nights when you need something quick but refuse to settle for boring.

One Pan, Less Cleanup – Everything happens in one skillet. You sear the chicken, then make the sauce in the same pan to pick up all those flavorful brown bits. One pan = less dishes = more time to enjoy your delicious dinner.

Budget-Friendly Family Meal – Chicken breasts, butter, garlic, parmesan, and cream. These are basic ingredients that don’t break the bank, and they feed a family of four for under $15. Cheap dinners don’t have to be boring.

Kid-Approved Guaranteed – Kids love creamy, cheesy sauces. This garlic parm chicken is mild enough for picky eaters but flavorful enough to satisfy adults. It’s one of those rare recipes that makes everyone at the table happy.

Versatile and Adaptable – Serve it over pasta, with rice, alongside roasted veggies, or with crusty bread to soak up all that sauce. However you serve it, it’s going to be delicious.

Ingredients

Here’s what you need to make this creamy, dreamy garlic parm chicken.

For the Chicken:

• 4 boneless skinless chicken breasts (about 1.5-2 lbs)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Creamy Garlic Parmesan Sauce:

• 4 tablespoons butter
• 6 cloves garlic, minced (don’t skimp!)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup freshly grated parmesan cheese (the good stuff, not the powdered kind)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a little kick)
• Salt and pepper to taste
• Fresh parsley for garnish (optional but pretty)

Key Ingredient Notes:

Chicken Breast Thickness – If your chicken breasts are super thick (over 1 inch), pound them to an even thickness or slice them in half horizontally. This helps them cook evenly and prevents dry edges while waiting for the center to cook.

Fresh Parmesan is Essential – Please don’t use the green can of powdered parmesan. Freshly grated parmesan melts smoothly and has way better flavor. Buy a block and grate it yourself—it makes a huge difference in how creamy the sauce gets.

Heavy Cream Creates Richness – Heavy cream is what makes this sauce so luxurious and velvety. Half-and-half works in a pinch but won’t be quite as rich. The sauce won’t be as thick either, so you might need to simmer it a bit longer.

Garlic, Lots of It – Six cloves might seem like a lot, but this IS garlic parmesan chicken. The garlic mellows when cooked and creates that amazing flavor. If you’re a garlic lover (like me), feel free to add even more.

Chicken Broth Balance – The chicken broth thins out the cream just enough so the sauce isn’t overwhelmingly heavy. It adds savory depth and makes the sauce more balanced and flavorful.

How to Make Garlic Parm Chicken

This is easier than you think. Let’s make some magic happen.

Step 1: Prep the Chicken

Pat the chicken breasts dry with paper towels—this helps them get a nice golden crust. If they’re uneven in thickness, pound them to about ¾ inch thick using a meat mallet (or a heavy pan if you don’t have one).

Season both sides generously with salt, pepper, garlic powder, and Italian seasoning. Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess. The light coating helps create a golden crust and thickens the sauce later.

Step 2: Sear the Chicken

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts.

Cook for 6-7 minutes per side until they’re golden brown and cooked through (internal temperature should reach 165°F). Don’t move them around too much—let them develop that nice golden crust.

Remove the chicken from the skillet and set it aside on a plate. Don’t worry if it’s not perfectly cooked through; it’ll finish cooking in the sauce.

Pro tip: Don’t clean the pan! All those brown bits on the bottom are pure flavor and they’ll make your sauce incredible.

Step 3: Make the Creamy Garlic Parmesan Sauce

In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Don’t let it burn—burnt garlic is bitter.

Pour in the chicken broth and use a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan. This is called deglazing, and it’s where tons of flavor comes from.

Add the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.

Reduce the heat to low and stir in the freshly grated parmesan cheese. Keep stirring until the cheese melts completely and the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes if you want a little heat.

Pro tip: The sauce will thicken as it cools, so don’t worry if it seems a bit thin while it’s simmering. If it gets too thick, just add a splash more broth or cream.

Step 4: Combine and Simmer

Return the chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken.

Let everything simmer together for 3-5 minutes until the chicken is heated through and has absorbed some of that amazing sauce. The chicken should be fully cooked (165°F) and the sauce should be thick enough to coat the back of a spoon.

Step 5: Garnish and Serve

Sprinkle with fresh parsley if you’re feeling fancy, and serve immediately. Make sure to spoon plenty of that creamy garlic parmesan sauce over each piece of chicken—that sauce is liquid gold and you don’t want to waste a drop.

What to Serve With Garlic Parm Chicken

This chicken is rich and flavorful, so you want sides that complement without competing.

Pasta – Angel hair, fettuccine, or penne tossed in some of that garlic parm sauce is absolutely heavenly. The sauce clings to the pasta perfectly.

Mashed Potatoes – Creamy mashed potatoes are perfect for soaking up all that sauce. It’s comfort food heaven.

Rice – Simple white rice, garlic butter rice, or even cauliflower rice for a lower-carb option all work great.

Roasted Vegetables – Broccoli, asparagus, green beans, or Brussels sprouts roasted with olive oil and garlic complement the rich chicken beautifully.

Crusty Bread – A good baguette or garlic bread for soaking up every last bit of that creamy sauce. Honestly, this might be my favorite option.

Caesar Salad – A crisp Caesar salad with parmesan and a tangy dressing balances the richness of the chicken perfectly.

Storage Tips

This garlic parm chicken reheats beautifully, which makes it great for meal prep or leftovers.

Refrigerator Storage:

Let the chicken cool completely, then store it in an airtight container with the sauce in the refrigerator for up to 3 days. Keep the chicken and sauce together—the chicken absorbs flavor as it sits.

Reheating:

The best way to reheat is in a skillet over medium-low heat. Add a splash of cream or chicken broth to thin out the sauce, then warm the chicken gently for 5-7 minutes until heated through.

You can also microwave it, but the sauce might separate slightly. Just give it a good stir and it’ll come back together. Reheat on 50% power to avoid overcooking the chicken.

Pro tip: The sauce thickens in the fridge. Add a little cream, milk, or chicken broth when reheating to get it back to the perfect creamy consistency.

Freezer Storage:

This dish freezes okay, but the cream sauce can sometimes separate when thawed. If you want to freeze it, let it cool completely, then freeze in an airtight container for up to 2 months.

Thaw overnight in the refrigerator, then reheat in a skillet over low heat, stirring frequently. You might need to add extra cream to bring the sauce back to life.

Meal Prep Tips:

Make the chicken and sauce on Sunday, portion it out with your chosen side, and you’ve got easy lunches or dinners for the week. Pair it with different sides each day to keep things interesting.

Final Thoughts

This garlic parm chicken is one of those recipes that makes weeknight cooking feel effortless. It’s rich, it’s comforting, it’s quick, and it tastes like you put in way more effort than you actually did.

I love that it’s fancy enough to serve to guests but easy enough to throw together on a random Tuesday when I just need something delicious on the table fast. That creamy garlic parmesan sauce is seriously addictive—fair warning, you might find yourself making this every week.

So grab your skillet, get that garlic ready, and prepare for one of the easiest, most satisfying dinners you’ll ever make. Your family is going to love you for this one. 🙂