Make this easy, creamy garlic parmesan chicken in one skillet for a flavorful weeknight dinner that comes together fast. This recipe uses simple ingredients for a comforting meal.
Author:michaelcarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 boneless, skinless chicken breasts, pounded to even thickness
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried Italian seasoning
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts evenly with salt, pepper, paprika, and Italian seasoning.
Heat the olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
Stir in the heavy cream and bring the sauce to a gentle simmer.
Reduce the heat to low and slowly whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Taste the sauce and add more salt or pepper if needed.
Return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken.
Simmer for 2 minutes to heat the chicken through. Garnish with fresh parsley before serving.
Notes
For a zesty flavor, add 1 teaspoon of fresh lemon zest to the sauce when you add the heavy cream.
If you prefer a thicker crust, dredge the seasoned chicken in 1/4 cup of grated Parmesan cheese before searing.
Serve this dish over pasta, rice, or with steamed vegetables for a complete family friendly chicken dinner.