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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a thick, glossy Parmesan cream sauce. Sear, simmer, then spoon the velvety sauce over the chicken for a restaurant-style Italian chicken skillet at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better browning.
Seasonings
  • 0.25 tsp salt To taste; season generously.
  • 0.25 tsp pepper To taste; season generously.
  • 0.5 tsp garlic powder To taste; helps flavor the sear.
  • 0.5 tsp smoked paprika To taste; adds color and gentle smokiness.
Searing and sauce base
  • 2 tbsp olive oil For searing.
  • 6 garlic Minced.
  • 1 tbsp butter For a richer sauce.
  • 0.5 cup dry white wine Or substitute chicken broth.
Cream sauce
  • 1 cup heavy cream Stir in over simmering heat for a smooth sauce.
  • 0.5 cup chicken broth Used to loosen the sauce and balance richness.
  • 0.75 cup Parmesan cheese Freshly grated for best melting.
  • 1 tsp Italian seasoning Adds classic herb flavor.
Garnish
  • 0.25 fresh thyme For garnish.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. Pat lightly so the seasonings adhere.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side until golden with an internal temperature of 165°F, then remove to a plate (leave any browned bits in the pan).
Build the garlic Parmesan cream sauce
  1. Add the butter and the minced garlic to the same skillet and cook for 1 minute until fragrant. Scrape up any browned bits as needed.
  2. Pour in the white wine (or chicken broth) and deglaze, then cook for 2 minutes. Let the liquid reduce slightly so the sauce tastes concentrated.
  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 (reduce heat if it bubbles too aggressively).
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast. Let the chicken warm in the sauce for about 1 minute.
  2. Garnish with fresh thyme and parsley and serve. Spoon extra sauce from the skillet over the top for a glossy finish.

Notes

Pro tip: use freshly grated Parmesan so it melts smoothly into a thick, glossy sauce—pre-shredded can turn grainy. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stovetop over low heat, adding a splash of chicken broth if needed. Freezing: yes, but sauce may thicken—reheat slowly and stir well to restore texture. For a lighter option, swap half the heavy cream with additional chicken broth or use evaporated milk for a less rich sauce.