🍗 Creamy Garlic Parmesan Chicken
📝 Ingredients (Serves 4)
Chicken:
-
4 boneless, skinless chicken breasts (or thighs)
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
½ tsp garlic powder
-
2 tbsp olive oil
-
1 tbsp butter
Cream Sauce:
-
4–5 cloves garlic, minced
-
1 cup heavy cream
-
½ cup chicken broth
-
¾ cup freshly grated Parmesan cheese
-
½ tsp Italian seasoning
-
¼ tsp red pepper flakes (optional)
-
Salt & pepper to taste
-
1 tbsp chopped fresh parsley (for garnish)
👩🍳 Instructions
1️⃣ Prepare Chicken
-
Pat chicken dry.
-
Season both sides with salt, pepper, paprika, and garlic powder.
2️⃣ Sear Chicken
-
Heat olive oil and butter in a large skillet over medium-high heat.
-
Cook chicken 5–6 minutes per side until golden brown.
-
Remove from pan and set aside (it will finish cooking in sauce).
3️⃣ Make the Sauce
-
In the same pan, lower heat to medium.
-
Add minced garlic and sauté 30 seconds (don’t burn).
-
Pour in chicken broth and scrape up browned bits.
-
Stir in heavy cream, Italian seasoning, and red pepper flakes.
-
Simmer 3–5 minutes until slightly thickened.
-
Add Parmesan and stir until melted and smooth.
4️⃣ Finish Cooking
-
Return chicken to the skillet.
-
Spoon sauce over top.
-
Cover and simmer 5–7 minutes until chicken reaches 165°F internally.
5️⃣ Garnish & Serve
-
Sprinkle with fresh parsley.
-
Serve hot over pasta, rice, or mashed potatoes.
🍽 Serving Ideas
-
Fettuccine or linguine
-
Garlic mashed potatoes
-
Steamed broccoli or asparagus
-
Crusty bread for dipping
❓ Q & A
❓ Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. For best results, use half-and-half or add 1 tbsp flour to thicken.
❓ Why is my sauce grainy?
Pre-shredded Parmesan doesn’t melt smoothly. Use freshly grated Parmesan.
❓ Can I use chicken thighs?
Yes! Boneless thighs work great and stay juicy.
❓ How do I thicken the sauce?
Simmer longer, or mix 1 tsp cornstarch with 1 tbsp water and stir in.
❓ Can I add vegetables?
Yes! Add:
-
Spinach (last 2 minutes)
-
Mushrooms (cook after searing chicken)
-
Sun-dried tomatoes for extra flavor
❓ Storage?
-
Fridge: 3–4 days airtight
-
Reheat gently on stove with a splash of cream or broth