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Creamy Garlic Parmesan Chicken Recipe
Ash Tyrrell

Creamy Garlic Parmesan Chicken Recipe

I’ve made this creamy garlic parmesan chicken so many times, and it’s one of those recipes that never gets old. Every time, it’s a hit with my family. The juicy, seasoned chicken paired with that velvety garlic-infused parmesan sauce is incredible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 493
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts sliced in half lengthwise for even cooking.
  • Salt and black pepper to taste. Seasoning throughout makes a huge difference.
  • 1 teaspoon garlic powder for extra depth of flavor in the chicken.
  • 2 tablespoons olive oil for searing the chicken; it locks in juices and adds a nice crust.
  • 1 tablespoon unsalted butter for added richness in the sauce.
  • 3 cloves fresh garlic minced. Fresh is key here for a punchy garlic flavor.
  • 1 tablespoon all-purpose flour whisked into the butter for a smooth, creamy base.
  • 1 cup chicken broth. Use low-sodium to control the salt in the dish.
  • 1 cup heavy cream. Don’t substitute with milk as the sauce may not thicken properly.
  • 1/2 cup freshly grated parmesan cheese. Pre-grated cheese doesn’t melt as well.
  • 1 tablespoon Italian seasoning for a subtle herbal kick.
  • 2 tablespoons fresh parsley chopped, for garnish.

Method
 

  1. Start by slicing the chicken breasts in half lengthwise for thinner, evenly cooked pieces. Season them generously with salt, pepper, and garlic powder on both sides.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-6 minutes per side until they’re golden brown and cooked through. Remove the chicken and set it aside on a plate.
  3. Reduce the heat to medium and melt the butter in the same skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Whisk in the flour and stir continuously for 1-2 minutes, forming a smooth roux.
  4. Step 4: Make the Creamy Sauce
  5. Gradually pour in the chicken broth while whisking to dissolve the flour. Stir in the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer and allow it to thicken for a few minutes. The sauce should coat the back of a spoon.
  6. Turn off the heat and stir in the grated parmesan cheese, letting it melt fully into the sauce. Taste and adjust the seasoning with more salt and pepper as needed.
  7. Return the chicken to the skillet along with any juices that have collected on the plate. Spoon the sauce over the chicken and cook for another minute until everything is heated through. Sprinkle with fresh parsley before serving.

Notes

  • Use room-temperature chicken. It cooks more evenly and avoids drying out.
  • Grate parmesan freshly. It melts smoother and enhances the sauce's texture.
  • Don't skimp on the whisking while making the roux; it ensures a lump-free sauce.
  • Add a splash of white wine during the sauce-making step for a more gourmet touch.
  • Use a thermometer to test the chicken’s temperature. It should read 165°F.