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Creamy Garlic Parmesan Chicken

There is something deeply comforting about a skillet bubbling with a glossy garlic and Parmesan sauce, the aroma of roasted garlic filling the kitchen while golden chicken rests in a creamy pool. Perfect for a cozy weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: dinner, Lunch
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts boneless, skinless, patted dry
  • 2 tbsp olive oil extra virgin
  • 4 cloves garlic minced finely
  • 1 cup heavy cream for a silky sauce
  • 1 cup Parmesan cheese freshly grated
  • salt and pepper to taste
  • parsley chopped, for garnish

Method
 

  1. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts generously with salt and pepper, add them to the pan, and cook until deep golden (6–7 minutes per side) until cooked through (160–165°F). Remove and let rest on a warm plate tented with foil.
  2. Sauté Garlic: Lower heat to medium-low in the same skillet. Add minced garlic to the remaining oil and fond, stirring for about 1 minute until fragrant and lightly golden.
  3. Simmer Cream: Pour in the heavy cream and bring it up to a gentle simmer, stirring to pick up the browned bits from the bottom of the pan.
  4. Add Parmesan: Stir in the grated Parmesan cheese a handful at a time until it melts completely and the sauce becomes smooth, glossy, and thick.
  5. Combine & Coat: Return the chicken to the skillet, nestling it into the sauce to rewarm for 2 to 3 minutes. Garnish with chopped parsley and serve immediately.

Notes

  • Make-Ahead & Prep Tips: Mince garlic and grate Parmesan up to 2 days in advance. Pound and season chicken breasts, keeping them refrigerated for up to 24 hours before cooking.
  • Storing and Reheating: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat slowly in a skillet over low heat with a splash of milk or water to loosen the sauce. Freeze for up to 2 months.
  • Perfect Pairings: Serve over buttered egg noodles, spaghetti, creamy mashed potatoes, or alongside steamed green beans and roasted asparagus.
  • Flavor Twists: Add a splash of lemon juice or zest for brightness, toss in sliced cremini mushrooms, or fold in baby spinach and sun-dried tomatoes.
  • Pro Tips: Use even thickness for chicken, keep the cream at a gentle simmer to prevent splitting, and always let the meat rest for 5 minutes after cooking.
  • FAQ:
    • Can I use chicken thighs? Yes, bone-in or boneless thighs work wonderfully and add extra flavor.
    • How do I prevent the cream sauce from splitting? Keep heat moderate, melt cheese slowly, and whisk in a splash of warm water if it separates.
    • Can I make this dairy-free? Use high-quality plant-based cream and dairy-free Parmesan alternatives.