Garlic Parmesan Chicken
Looking for a quick 30-minute recipe the whole family will love? Try this tender chicken with creamy garlic parmesan cream sauce for a decadent but easy dish.
If you’ve been around the blog for any time, you probably know how much I love 30-minute meals. This restaurant-worthy dish gets extra points because not only is it delicious and easy to make, but you only need one pan!
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Chicken: I most often make this with whole, boneless, skinless chicken breasts, but it can be made with chicken thighs as well. Keep in mind that bone-in chicken will take longer to cook.
- Olive Oil: Any neutral oil can be used.
- Garlic:
- Honey: Adds a little bit of sweetness that perfectly complements the salty cheese.
- Dry Mustard: Helps to balance out the cream sauce, providing an earthy flavor. For a slightly milder flavor, use turmeric.
- Heavy Cream: The cream gives the dish decadent richness and body.
- Butter and Flour: These are the ingredients needed to start the roux for the base of the sauce. All-purpose flour or 1:1 gluten-free flour both work in this recipe.
- White Wine: The alcohol will cook off, leaving a delicious flavor. However, you can use chicken stock if you prefer.
- Parmesan Cheese: Splurge a little and buy fresh parmesan cheese. Other great cheeses for this dish are asiago or pecorino romano cheese.
- Seasonings: Italian seasoning blend, kosher salt, black and pepper.
Optional: Garnish with chopped fresh parsley or basil and additional cheese.
Ang’s Recipe Tips
Here are a few tips that will make it easier for you to make this delicious recipe!
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- In a pinch, substitute Dijon mustard for the dry mustard powder.
- Use a microplane to grate the fresh garlic very finely.
- Using a large non-stick skillet and silicone whisk will yield the best results.
- This sauce starts with a roux. Let the flour and butter mixture cook for 1-2 minutes to eliminate the raw flour taste.
- Add the cheese a little at a time so it melts smoothly into the sauce.
Storage
To Store: Leftover Garlic Parmesan Chicken should be stored in an airtight container in the refrigerator for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
I do not recommend freezing this recipe, as cream sauces don’t often freeze and thaw well.
Serving Suggestions
This chicken is incredible with mashed potatoes, white or brown rice, parmesan risotto, orzo, or other pasta.
Skip extra pans and mix sliced mushrooms, chopped sun-dried tomatoes, petite baby peas, or chopped spinach into the sauce.
Similar Recipes
If you like easy chicken recipes then next time you’ll also want to try our chicken spaghetti with rotel, chicken Caesar pasta, or 40 clove garlic chicken.
Not ready to make this Garlic Parmesan Chicken recipe yet?
You’re going to want to add this recipe to your meal plan! When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Garlic Parmesan Chicken
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Ingredients
- 2 tablespoons olive oil
- 2 lbs boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic minced
- 1 tablesooon butter
- 1 tablespoon flour
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon dry mustard powder
- 2 tablespoons Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley chopped optional
Instructions
- For a more even (and faster) cook, slice the chicken breasts lengthwise in half. Season with salt and pepper.2 lbs boneless skinless chicken breasts, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- In a large non-stick skillet over medium-high heat, add the olive oil.2 tablespoons olive oil
- Once hot, add the seasoned chicken. Cook for 5-6 minutes per side until searched and cooked through.
- Remove the chicken to a plate and tent loosely with foil to keep warm.
- Return the skillet to the burner. Add the butter and garlic. Cook 1-2 minutes until you start to smell the garlic and it's lightly golden brown.3 cloves garlic minced, 1 tablesooon butter
- Whisk in the flour and cook 1-2 minutes to start the roux, then whisk in the white wine (or chicken stock) to create the sauce.1 tablespoon flour, 1/2 cup dry white wine
- Once the roux and wine is well mixed, drizzle in the heavy cream, and add the seasonings and honey, whiskly constantly.1 cup heavy cream, 1 tablespoon honey, 1 teaspoon dry mustard powder, 2 tablespoons Italian seasoning
- When the cream sauce is hot and starts to thicken, sprinkle in the cheese a little at a time, whisking in between to help it melt and distribute throughout the sauce evenly.1/2 cup freshly grated parmesan cheese
- Return the chicken to the pan with the sauce. Garnish with fresh herbs and additional cheese if desired.
Equipment
- Microplane optional
Notes
