Get ready to fall in love with Creamy Parmesan Chicken! Tender seared chicken bathed in a creamy garlic parmesan sauce that's rich, dreamy, and begging to be soaked up with pasta, mashed potatoes, or crusty bread. This isn't just dinner-it's comfort on a plate 🍽️✨
Quick Look: Creamy Parmesan Chicken
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- 🍽️ Servings: 4
- ❤️ Why you'll love this recipe: Creamy Parmesan Chicken delivers tender chicken and a luscious creamy garlic parmesan sauce that's perfect on its own - but it also doubles beautifully as creamy parmesan chicken pasta if you want to add noodles.
- 🍪 Main Ingredients: Chicken, garlic, cream, parmesan.
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: Creamy Parmesan Chicken
- Why You'll Love this Recipe?
- 👩🍳 Key Ingredients
- Substitutions and Additions
- How to Make Creamy Parmesan Chicken
- ❤️ Creamy Parmesan Chicken Pasta
- ⭐️ Expert Tips for Creamy Parmesan Chicken
- ✅ Creamy Parmesan Chicken FAQ
- And be sure to check out these other Comfort Dishes!
- Creamy Parmesan Chicken
I've tested this Creamy Parmesan Chicken Sauce with both chicken breasts and thighs, and both are delicious.
- and if you're in the mood for creamy parmesan chicken pasta, I've got you covered.
Why You'll Love this Recipe?
✅ Ready in 30 minutes
✅ One pot (hello, easy cleanup!)
✅ Creamy parmesan sauce that's rich but not heavy
✅ A hit with kids and adults and impressive enough for entertaining.
And if you love one-pot chicken crowd-pleasers, Be sure to check out my one-pot chicken pot pie, old-fashioned chicken and rice casserole, or my chicken and dumplings in a slow cooker.
👩🍳 Key Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs both work.
- Butter + Olive Oil: A combo adds flavor and keeps things golden without burning.
- Garlic: Fresh garlic adds depth to the creamy parmesan sauce. Use a garlic press for quick prep!
- White wine, cognac, brandy, or Marsala wine: acid helps any cream dish, be balanced. You can also use the Marsala for my Chicken Marsala Recipe.
- Heavy Cream: This is what makes that dreamy creamy parmesan sauce so luscious. No cream? See swaps below.
- Parmesan Cheese: The star! Use freshly grated parmesan for the best texture and melt.
Substitutions and Additions
Got picky eaters? Or a fridge that needs cleaning out? This dish is flexible. Here's how to swap or add to your creamy parmesan chicken:
- Dairy Swaps: You can use half-and-half or even full-fat milk with a tablespoon of cream cheese for richness. Just know the sauce might be a little thinner. Also, don't let the half-and-half or milk come to a boil as it could break. You won't have to worry about it if you use heavy cream.
- Cheese Variations: Asiago, pecorino romano, or even a mild white cheddar can replace some or all of the parmesan if that's what you've got.
- Protein Options: Swap chicken for turkey cutlets or pork chops. Want to make it vegetarian? Try this creamy parmesan sauce over Portobello mushrooms, gnocchi, or cauliflower steaks.
- Add Veggies: Throw in spinach, sun-dried tomatoes, mushrooms, or steamed broccoli toward the end. The creamy parmesan sauce plays nice with just about everything.
- Make it spicy: Add a pinch of cayenne or a drizzle of hot sauce at the end.
How to Make Creamy Parmesan Chicken
You're about 30 minutes from cheesy, creamy, one-pan happiness.
- Season and Sear Chicken
Heat oil and butter a large pan or skillet over medium-high heat and cook chicken breasts until cooked.
- Deglaze with Wine Add wine to deglaze the pan. (Scrape up all the brown bits....that's flavor)
- Add Cream
Add heavy cream and stir.
- Add Parmesan and Simmer
Return chicken to the skillet and simmer for 5 minutes. Sprinkle with cheese and extra herbs if desired.
- Serve
Serve as is, or serve creamy Parmesan and chicken on pasta.
❤️ Creamy Parmesan Chicken Pasta
To turn this into creamy Parmesan chicken pasta, slice the cooked chicken and toss it with your favorite cooked pasta, adding a splash of reserved pasta water to loosen the sauce. I like fettuccine, penne, or rigatoni because they hold onto that creamy Parmesan sauce so well. Finish with extra Parmesan and a little fresh parsley to make it feel special. If you like a lot of sauce, double the sauce ingredients!
⭐️ Expert Tips for Creamy Parmesan Chicken
Lower the heat and slowly pour in the cream while stirring continuously so it blends smoothly into the pan and keeps the cream from curdling.
Deglaze the pan before building the sauce. Those browned bits on the bottom are flavor, so scrape them up after adding the wine, cognac, brandy, or Marsala.
Don't overcook the chicken. Chicken breasts are done at 165°F. If they're thick on one side, pound them slightly so they cook evenly.
If the sauce gets too thick, slowly loosen it. Add a splash of chicken broth, cream, or pasta water over low heat until it's silky again.
✅ Creamy Parmesan Chicken FAQ
Freshly grated Parmesan Reggiano melts more smoothly and gives the creamy Parmesan sauce the best flavor. Pre-shredded parmesan can work, but it may not melt as silky.
This sauce begs to be mopped up, so something carb-y is your friend. I personally love creamy Parmesan chicken pasta- Chicken on a bed of pasta coated with a little butter. Or, garlic bread, or even creamy polenta. A crisp green salad balances the richness.
Yes, use chicken stock or water instead of the wine.
If the creamy parmesan sauce thickens too much, add a splash of chicken broth or cream and stir gently over low heat until it loosens. And if it's too thin, just let it simmer longer or add more cheese.
And be sure to check out these other Comfort Dishes!
If you make this Creamy Parmesan chicken, I'd love to know! Leave a comment below or tag me on Instagram @Lauren_Lane_Culinarian - I always reshare your creations.
Creamy Parmesan Chicken
Equipment
- large skillet
Ingredients
- 4 chicken breasts
- 2 teaspoons dried Italian herb seasoning
- Salt and pepper to season
- 1 Tablespoon butter
- 1 Tablespoon olive oil
Sauce
- 4 cloves garlic minced
- ⅓ cup of white wine white wine, cognac, brandy, or Marsala wine, for deglazing. (may use water, but not as flavorful so add a bit of salt to the sauce)
- ½ cup of fresh herbs such as thyme parsley, or rosemary (I use a combination of all three) Or substitute 2 teaspoons of Italian seasoning for the fresh
- ½ lb mushroom sliced any kind. (optional)
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- ½ cup Parmesan Reggiano cheese grated
- More herbs for garnish if desired
Instructions
- Coat chicken breasts with Italian seasoning and generously with salt and pepper.
- Heat oil and butter a large pan or skillet over medium-high heat and cook chicken breasts until cooked to an internal temperature of 160°-165°. Transfer to a plate; set aside.
- Using the same skillet, heat another 2 teaspoons of olive oil if it's dry and sauté garlic for 30 seconds. Add the mushrooms and herbs and cook for a few more minutes.
- Add wine to deglaze the pan. (Scrape up all the brown bits....that's flavor)
- Stir in cream. Add cheese and season with salt and pepper to taste. Bring to a simmer.
- Return chicken to the skillet and simmer for 5 minutes. Sprinkle with cheese and extra herbs if desired. Serve immediately.
Lauren Lane says
I hope you love this as much as my family does. So easy one pot does it get any better than that?