The creamy parmesan sauce clings to tender chicken and soaks into whatever you serve on the side—pasta, mashed potatoes, or a slice of warm, crusty bread. You can keep it classic or jazz it up with veggies, herbs, or a squeeze of lemon.
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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 alike
The creamy parmesan sauce clings to tender chicken and soaks into whatever you serve on the side—pasta, mashed potatoes, or a slice of warm crusty bread. You can keep it classic or jazz it up with veggies, herbs, or a squeeze of lemon. It’s the kind of weeknight winner that tastes like it took way more effort than it actually did.
And just as a reminder, you might want to check out these other one pot crowd-pleasers. One pot chicken pot pie, old-fashioned chicken and rice casserole, one pot pasta bake, one-pot ravioli, and marinara, or my chicken and dumplings in a slow cooker.
What Goes Into This Recipe
This creamy parmesan chicken uses pantry staples and a few fridge friends you probably already have. Here's what you'll need:
- 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
- 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.
- Mushrooms: optional
- Fresh Herbs: Thyme, parsley, or rosemary (I use a combination of all three) Or substitute 2 teaspoons of Italian seasoning for the fresh
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:
- No heavy cream? 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.
Step-by-Step:
- Season and Sear the Chicken:
Pat your chicken dry and season both sides with salt, pepper, and Italian seasoning. In a large skillet, heat butter and oil over medium-high. Sear chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside. - Make the Sauce:
Lower heat to medium. In the same skillet, add a little more butter if needed and toss in your garlic. Cook just until fragrant, about 30 seconds. - Deglaze with Wine:
Add the wine and scrape up any golden bits from the pan. Let it bubble for a minute. - Add Cream + Cheese:
Pour in the heavy cream and stir until smooth. Sprinkle in parmesan cheese and stir until melted and creamy. - Finish the Dish:
Return chicken to the pan and spoon the creamy parmesan sauce over it. Let everything simmer together for a few minutes so the flavors really meld. - Serve:
Top with parsley and maybe another handful of parmesan if you’re feeling fancy. This creamy parmesan chicken is amazing over pasta, mashed potatoes, or rice—or with roasted veggies on the side.
FAQ + Expert Tips
Yes! Just store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to keep the sauce from separating.
You can, but dairy-based sauces don’t always thaw perfectly. If you plan to freeze, consider making the sauce fresh when you reheat the chicken.
This sauce begs to be mopped up, so something carb-y is your friend. Try buttered noodles, garlic bread, or even creamy polenta. A crisp green salad balances the richness.
Your heat might’ve been too high when you added the cream or cheese. Keep it at a gentle simmer and don’t rush it!
Variations of Creamy Parmesan Chicken You'll Want to Try
When you find a winner like this creamy parmesan sauce, it’s fun to switch it up. Here are a few ways to play around:
- Creamy Garlic Parmesan Chicken Pasta: Add cooked penne or fettuccine right into the skillet. You can also double the sauce recipe for even more sauce for your pasta.
- Creamy Spinach Parmesan Chicken: Stir in a handful of baby spinach toward the end.
- Baked Creamy Parmesan Chicken: Once everything’s cooked, sprinkle a little extra cheese on top and pop it under the broiler for a minute or two.
Make It Tonight! You don’t need a special occasion to make creamy parmesan chicken. It’s just one of those feel-good, tastes-fancy-but-isn't meals that hits the spot every time. The rich, cheesy sauce—yep, that dreamy creamy parmesan sauce—brings everything together in one skillet and makes you feel like a weeknight dinner pro.
And if you do, please leave a rating and a review!
Creamy Parmesan chicken
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 cognac, brandy OR Marsala wine to deglaze the pan. (may use water but not as flavorful)
- 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. 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.
Notes
- You can double the sauce and serve over pasta, rice, gnocchi, or cauliflower rice.
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Dairy Swaps:
No heavy cream? 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. 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 sautéed 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.
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?