Creamy Parmesan Chicken

5 from 1 vote

Creamy Parmesan Chicken

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 🍽️✨

Prep Time10

Course: Main Course

Servings:

Calories: 549kcal

Author: Lauren Lane

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.

Notes

The thickness of your sauce will be determined by the size of the pan you use. A larger pan with more surface area will create a thicker sauce because more liquid is evaporated during the cooking time.

But don't worry, no matter what size pan you use, you can make the sauce as thick as you'd like. See below.

If the sauce is too thin: 1) Use one tablespoon of cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly. 2)

The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape. If the sauce is too thick: 1) Thin it out by adding water or stock until the desired consistency.

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!

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