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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden-seared chicken breasts and a velvety, glossy Parmesan cream sauce that thickly coats the back of a spoon. Made in one skillet with garlic, white wine (or broth), and simmered until the sauce turns rich and glossy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp smoked paprika to taste
Skillet sauce
  • 2 tbsp olive oil
  • 6 garlic, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth choose one
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. This helps create a flavorful golden crust during searing.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Build the garlic Parmesan cream sauce
  1. Add the butter and minced garlic to the same skillet and cook for 1 minute until fragrant. Scrape up any browned bits to deepen flavor.
  2. Deglaze with the white wine and cook for 2 minutes. Keep simmering until the liquid reduces slightly.
  3. Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and garnish
  1. Return the chicken breasts to the skillet and spoon the sauce over each breast. Coat them thoroughly so every bite has creamy Parmesan sauce.
  2. Garnish with fresh thyme and parsley and serve. Scatter herbs on top while the sauce is hot for best aroma.

Notes

For extra glossy sauce, simmer only until thickened (4–5 minutes) and avoid boiling hard after adding cream. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat with a splash of broth if needed. Freezing is not recommended for the creamiest texture. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, noting it may be slightly thinner.