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Ash Tyrrell

One Pan Garlic Parmesan Chicken Recipe

When I first made this One Pan Garlic Parmesan Chicken, I couldn’t believe how easy it was to pull together such a flavorful dish in one skillet. The creamy garlic Parmesan sauce instantly reminded me of something you’d order at a cozy Italian restaurant.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – Pound them to ½-inch thickness for quick, even cooking.
  • 2 shallots finely diced – Adds mild sweetness and depth without overpowering the sauce.
  • 3 garlic cloves minced – Fresh garlic works best; avoid pre-minced for a stronger flavor.
  • ½ cup Parmesan cheese freshly grated – Always grate it fresh, as it melts creamier than packaged cheese.
  • 2 tablespoons fresh parsley chopped – Adds brightness and color to the finished dish.
  • 2 tablespoons olive oil – Helps the chicken sear beautifully golden.
  • 2 tablespoons unsalted butter – Gives the sauce a silky rich texture.
  • 1 cup half-and-half or whole milk – The creamy base; half-and-half balances richness and lightness.
  • ½ cup low-sodium chicken broth – Prevents the sauce from being too heavy while adding savory flavor.
  • ½ teaspoon kosher salt – Seasons the dish evenly without being too sharp.
  • ¼ teaspoon black pepper – Just enough to add a light kick.

Method
 

  1. Place the chicken breasts between two sheets of plastic wrap or in a zip-top bag. Pound them to about ½-inch thick so they cook evenly. Season both sides with salt and pepper to start building flavor right away.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and fully cooked. Transfer to a plate and keep the skillet as-is—the browned bits will flavor the sauce.
  3. Reduce the heat and melt the butter in the same skillet. Add the shallots and garlic, cooking until soft and fragrant. This forms the aromatic base of your sauce.
  4. Pour in the half-and-half and chicken broth, stirring while scraping up the browned bits. Add the Parmesan slowly, letting it melt and thicken the sauce. You should have a creamy, garlicky sauce at this point.
  5. Return the chicken to the skillet and spoon sauce over each piece. Let it simmer for 2–3 minutes so the chicken soaks up the flavors. Finish with fresh parsley on top for color and freshness.

Notes

  • I always pound the chicken evenly—it cooks quicker and stays juicy.
  • I grate the Parmesan fresh every time; it melts much smoother than pre-grated.
  • I taste the sauce before finishing, adjusting salt or cheese to balance the flavors.
  • I scrape up every browned bit from the skillet—they’re pure flavor!