Creamy Garlic Parmesan Chicken Skillet
This Creamy Garlic Parmesan Chicken Skillet is a quick, comforting one-pan dinner made with tender seared chicken and a silky garlic parmesan cream sauce. Ready in about 30 minutes and perfect for busy weeknights, it’s rich, family-friendly, and ideal served over rice, pasta, or mashed potatoes.
Equipment
- Large Skillet (12-inch preferred)
- Tongs
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Instant-read thermometer
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 1.5–2 lb total; pound to even thickness if needed
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika sweet or smoked
- 1 tbsp olive oil
- 2 tbsp unsalted butter
For the Creamy Garlic Parmesan Sauce
- 4-5 cloves garlic minced (use 6 cloves if you love strong garlic flavor)
- 1/2 cup chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter sauce (may be thinner)
- 1/2 cup parmesan cheese freshly grated melts best (avoid shelf-stable shaker parmesan)
- 1 tbsp fresh parsley chopped, for finishing
- 1/4 tsp red pepper flakes optional, for gentle heat
Instructions
- Prep the chicken: Pat chicken breasts dry with paper towels so they sear properly. If they are very thick on one side, gently pound to an even thickness for faster, more even cooking.
- Season: Season both sides with salt, pepper, Italian seasoning, and paprika. Press the seasoning in lightly so it sticks and doesn’t fall off during searing.
- Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts and begins to foam slightly, the pan is ready.
- Sear the chicken (first side): Add chicken to the hot skillet in a single layer. Do not move it for 4–5 minutes. This contact time builds a golden crust and deep flavor for the sauce.
- Sear the chicken (second side): Flip and cook another 4–5 minutes until browned. The chicken does not need to be fully cooked at this stage because it will finish in the sauce.
- Rest briefly: Transfer chicken to a plate. Let it rest while you build the sauce. This keeps it juicy and prevents overcooking.
- Sauté the garlic: Reduce heat to medium. Add minced garlic to the same skillet and stir constantly for about 30 seconds, just until fragrant. Avoid browning the garlic to prevent bitterness.
- Deglaze: Pour in chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Simmer for 1–2 minutes to reduce slightly and concentrate flavor.
- Add cream: Lower heat to medium-low and stir in heavy cream. Let it warm gently until it begins a light simmer. Do not boil hard, which can cause separation.
- Melt the parmesan smoothly: Add parmesan a little at a time, stirring after each addition until fully melted. This makes the sauce silky instead of clumpy or grainy.
- Season the sauce: Taste and adjust salt/pepper as needed. Add red pepper flakes if you want a gentle kick.
- Finish cooking the chicken in the sauce: Return chicken (and any juices) to the skillet. Spoon sauce over the top and simmer 6–8 minutes, or until chicken reaches 165°F in the thickest part.
- Thicken if needed: If your sauce seems thin, let it simmer uncovered 2–3 minutes longer. Sauce thickens as it reduces and as it cools slightly off the heat.
- Finish and serve: Sprinkle parsley over the top. Serve hot over rice, pasta, mashed potatoes, or roasted vegetables. Spoon extra sauce over everything (you’ll want to).