Creamy Parmesan Chicken: 1 Amazing 25-Min Dinner

Name: Creamy Parmesan Chicken: 1 Amazing 25-Min Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts (about 6 ounces each); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 3 garlic cloves, minced; ½ cup low-sodium chicken broth; ¾ cup heavy cream; ¼ teaspoon crushed red pepper flakes (optional); ¼ cup freshly grated Parmesan cheese; 1 teaspoon chopped fresh parsley

By anna Boncoeur On November 19, 2025

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When I think about my favorite weeknight meals, I always circle back to something rich, cozy, and ridiculously fast. That’s exactly what this Creamy Parmesan Chicken is! Hello, I’m Anna, and I’m a total food lover who gets genuinely excited about making simple, flavorful chicken recipes that turn the mundane Tuesday into something joyful.

Honestly, sometimes I just need dinner on the table before I lose all motivation, and that’s where this recipe shines. You won’t believe this—it’s a complete, restaurant-worthy meal for two ready in just about 25 minutes total. We’re talking perfectly pan-seared chicken bathing in a gorgeous garlic cream sauce. No complicated steps, no fancy equipment, just pure comfort food magic.

Forget ordering takeout! This version of Creamy Parmesan Chicken is what you whip up when you want maximum flavor payoff for minimum effort. Trust me, once you try this garlic cream sauce, you’ll be making it weekly!

Table Of content

Why You’ll Love This Creamy Parmesan Chicken Recipe

I know how it is when 5 PM rolls around and you’re staring into the fridge wondering what magic you can pull off. This recipe is my answer for those nights! It’s designed specifically for you when you need comfort food fast. Seriously, you won’t want to skip this one.

You get a complete, delicious meal on the table in just 25 minutes—perfect for those truly chaotic weeknights.
The flavor profile is incredible; that rich garlic cream sauce clings perfectly to the juicy chicken.
It feels incredibly gourmet, but I promise you, the steps are so easy, even if you’re new to making pan sauces.

Quick Dinner Solution

Twenty-five minutes! Can you believe it? That’s soup to nuts, from seasoning the chicken to garnishing with parsley. Because we’re only using one skillet, cleanup is a breeze too, which is half the battle on a busy night. You won’t need to run to the store for a million specialty items, either.

Deeply Flavorful Results

The secret here is building flavor right in the pan. When you sear that chicken, all those beautiful browned bits—we call that “fond”—stay behind. When you deglaze with broth and then swirl in that heavy cream and Parmesan, you are capturing all that savory depth. It tastes like it simmered for an hour, but it only takes minutes!

Essential Ingredients for Perfect Creamy Parmesan Chicken

When making something as simple as this Creamy Parmesan Chicken, the quality of your ingredients really sings through. Since we’re not hiding anything under heavy spices or long cooking times, we need to treat our core components with respect. I listed everything you need above, but let’s talk about the two things I absolutely refuse to compromise on if you want that perfect texture and taste.

Yes, you need chicken breasts, but make sure they are relatively uniform in thickness so they cook evenly! Everything else is straightforward, but the Parmesan cheese and the garlic are where the magic really happens.

Here is what you need to gather:

Ingredient	Quantity	Preparation Note
Boneless Skinless Chicken Breasts	2 (about 6 oz each)	Trimmed
Salt	1/2 teaspoon
Black Pepper	1/4 teaspoon	Freshly ground preferred
Olive Oil	1 tablespoon
Unsalted Butter	1 tablespoon
Garlic Cloves	3	Minced finely
Low-Sodium Chicken Broth	1/2 cup
Heavy Cream	3/4 cup
Crushed Red Pepper Flakes	1/4 teaspoon	Optional adjustment noted
Freshly Grated Parmesan Cheese	1/4 cup	Must be freshly grated
Fresh Parsley	1 teaspoon	Chopped for garnish

Ingredient Specifics and Sourcing

Listen, you can buy the pre-minced garlic in a jar, but trust me, it tastes like old socks compared to fresh garlic sautéed for 30 seconds. That fresh garlic bloom is the base note for the entire sauce! If you skip it, you’re missing the entire aromatic layer.

And Parmesan! Please, please, please use the block and grate it yourself. The pre-shredded stuff is coated in anti-caking agents so it pours nicely, but those agents melt weirdly and can make your beautiful cream sauce grainy or gritty. Freshly grated Parmesan melts smoothly into the heavy cream, giving you that luxurious, velvety texture that makes this dish famous.

Step-by-Step Instructions for Creamy Parmesan Chicken

Okay, let’s get cooking! This is where the 25-minute magic truly happens. Don’t rush, but keep an eye on the clock because this Creamy Parmesan Chicken comes together incredibly fast once you start heating that skillet. I always get my side dish (like pasta or rice) going before I even touch the chicken so we are ready to plate everything at once.

Preparing and Searing the Chicken

First things first: moisture is the enemy of a good sear. Take those two chicken breasts and use a few paper towels to pat them completely dry on all sides. You want them bone-dry! Then, season them generously with your salt and pepper. Don’t be shy; this is the only time we season the chicken itself.

Next, grab your medium skillet. I use a stainless steel one because it builds up those lovely browned bits best. Set the heat to medium-high. Add the olive oil and the tablespoon of butter. Wait until the butter melts and starts to foam slightly—that means the pan is hot and ready for action. Carefully place the seasoned chicken breasts into the hot fat.

Now, be patient! Let them sear undisturbed for about 4 to 5 minutes on that first side until you get a deep, golden-brown crust. Flip them over and sear the second side for another 4 to 5 minutes. You are looking for an internal temperature of 165°F. Once they hit that mark, immediately transfer the chicken to a clean plate and tent it loosely with foil to keep it warm while you build the sauce base.

Building the Garlic Cream Sauce

Don’t clean that skillet! Those browned bits clinging to the bottom are pure flavor gold—that’s the fond we talked about. Keep the heat on medium. Drop in your finely minced garlic cloves. You only need about 30 seconds here; just long enough for the kitchen to smell amazing. Be careful not to burn the garlic, or the whole sauce will taste bitter!

Time to deglaze! Pour in the half-cup of low-sodium chicken broth. Immediately take a wooden spoon or spatula and scrape up every single little browned speck stuck to the pan bottom. Let that broth simmer down for a minute or two until it’s reduced slightly. This concentrates the flavor immensely.

Now for the richness! Stir in the heavy cream and those optional red pepper flakes if you like a tiny kick. Let this mixture simmer gently for about 3 to 4 minutes. You’ll notice it starts to cling to the back of your spoon a bit—that’s when you know it’s thickening up nicely. Finally, turn the heat down to low and whisk in your freshly grated Parmesan cheese until it melts completely into the sauce.

Finishing the Creamy Parmesan Chicken

This last part is crucial for keeping the chicken juicy. Take the warm, rested chicken breasts—and any juices that collected on the plate—and nestle them right back into the skillet with that gorgeous sauce. Spoon some of that thick sauce right over the top of the chicken.

You just need to let everything simmer together for about 2 minutes. This short time allows the chicken to soak up that garlicky Parmesan goodness without overcooking and drying out. Once it’s heated through, turn off the heat. Garnish everything immediately with that teaspoon of chopped fresh parsley for a pop of color and freshness. Dinner is served!

Tips for Success with Your Creamy Parmesan Chicken

Even though this recipe is fast, a few little tricks can take it from good to absolutely stunning. I’ve made this dish probably a hundred times, and I’ve learned exactly where people accidentally lose flavor or end up with a runny sauce. Don’t worry, I’m sharing my insider knowledge so your Creamy Parmesan Chicken turns out perfect every single time!

Achieving the Best Chicken Sear

The biggest mistake people make is putting the chicken in a pan that isn’t hot enough. If your pan is lukewarm, the chicken steams instead of searing, and you get pale, sad meat instead of that beautiful golden crust. Make sure your oil shimmers before the chicken goes in! Also, only cook two breasts at a time unless you have a huge skillet. If you overlap the chicken, the temperature drops instantly, and you’re back to steaming. Do it in batches if you have to; that sear is non-negotiable for flavor!

Sauce Consistency Control

The sauce thickens naturally because the heavy cream reduces and the Parmesan helps bind it. If you find your sauce is still too watery after simmering for the full 3 to 4 minutes (Step 6), resist the urge to crank up the heat really high—that can cause the cream to break. Instead, just keep it at a gentle simmer for another minute or two. If it’s still too loose, take the chicken out, and let the sauce reduce uncovered for just another minute. It will thicken up beautifully as it cools slightly, too!

Serving Suggestions for This Dish

This Creamy Parmesan Chicken is so rich and decadent, it really begs for something simple underneath to soak up every last drop of that gorgeous garlic cream sauce. You could serve this all by itself, but honestly, why would you tempt fate? Pairing it correctly makes the whole meal feel complete and balanced.

Since this is a quick dinner, I always lean toward sides that take minimal hands-on time. You want something that pairs well with the savory, cheesy flavor without fighting it. Don’t overcomplicate things; let the chicken be the star!

Pairing Options for Your Creamy Parmesan Chicken

Toss it with your favorite pasta! Fettuccine or linguine are perfect because they scoop up the sauce beautifully.
Serve it over fluffy white rice or even creamy risotto if you have an extra 10 minutes.
For something lighter, roasted asparagus or some quick sautéed green beans tossed with a little lemon zest are fantastic complements.

Storing and Reheating Leftover Creamy Parmesan Chicken

Even though this recipe is perfectly sized for two, leftovers are always a bonus, right? If you manage to have any of this incredible Creamy Parmesan Chicken left, proper storage is key, especially because of the heavy cream and cheese in the sauce. You don’t want to microwave it too aggressively and have the sauce separate!

Seal the chicken and any remaining sauce tightly in an airtight container. It keeps really well in the fridge for about three days. When you’re ready to eat it again, the goal is to reheat it gently so that creamy texture stays intact. If you’re reheating a small portion, the microwave works fine on 50% power for short bursts.

For the best flavor and texture, I always recommend adding a tiny splash of fresh milk or broth to the leftovers before reheating on the stovetop over low heat. This helps loosen up the sauce as it warms through. Here’s a quick reference for your leftovers:

Storage Item	Quantity	Duration	Reheating Method
Leftover Creamy Parmesan Chicken	Individual Portions	3 Days Refrigerated	Gentle simmer or microwave

Frequently Asked Questions About Creamy Parmesan Chicken

I get so many questions when people try this recipe for the first time, which I love! It just shows how much you all want that perfect, rich flavor. Here are the most common things folks ask when making their first batch of Creamy Parmesan Chicken.

Can I use chicken thighs instead of breasts in this Creamy Parmesan Chicken recipe?

Oh, absolutely you can! Chicken thighs are more forgiving because they have more fat, which means they stay super juicy even if you cook them a minute too long. Just know that they usually take a little longer to sear through than boneless breasts—maybe an extra minute or two per side. Since they are thinner, watch for that 165°F internal temperature, but honestly, thighs make for fantastic leftovers! If you enjoy chicken thighs, you might also like this recipe for easy creamy oven baked chicken thighs recipe.

What thickener can I use if my sauce is too thin?

If you’ve simmered the sauce and it still looks a little too runny for your liking, don’t panic! The best trick is to make a quick slurry. Take about one teaspoon of cornstarch and mix it with two teaspoons of cold water until it’s completely smooth—no lumps! Whisk this slurry into your simmering sauce and let it bubble for just a minute. It will thicken up right before your eyes. It’s a super safe fix!

How do I keep the Parmesan cheese from clumping in the sauce?

This is all about temperature control, remember how I stressed using freshly grated cheese? The second part is making sure the heat is low when you add it. You must take the skillet off the direct heat or turn the burner to the absolute lowest setting before you whisk in the Parmesan. If the cream is boiling rapidly, the proteins in the cheese seize up and clump. Low and slow addition, followed by gentle whisking, keeps everything velvety smooth.

Share Your Creamy Parmesan Chicken Experience

I poured my heart into making this recipe easy and delicious for you! Now that you’ve tried this phenomenal Creamy Parmesan Chicken, I really want to know what you thought. Did it save your weeknight dinner plans? Please hit the star rating below and tell me in the comments how it turned out and what you served it with! You can also see more of my favorite quick meals on Pinterest.