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Creamy Garlic Parmesan Chicken Breast

A warm and inviting dish, this Creamy Garlic Parmesan Chicken Breast is rich in flavor and perfect for a cozy meal with friends or family.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts about 1 1/2 pounds, pound to even thickness for even cooking.
  • Salt and freshly ground black pepper to taste.
  • 1 teaspoon paprika for warmth (swap with smoked paprika for a smoky twist).
  • 2 tablespoons olive oil can also use 1 tablespoon olive oil and 1 tablespoon butter for searing.
  • 4 tablespoons unsalted butter divided.
  • 4 cloves garlic finely minced (add more if you love garlic).
  • 1 cup chicken broth low sodium preferred.
  • 1 cup heavy cream for a lighter option, use half-and-half or Greek yogurt whisked with a splash of milk.
  • 3/4 cup finely grated Parmesan cheese freshly grated melts best.
  • 1 teaspoon Italian seasoning or a mix of dried basil and oregano.
  • 2 cups baby spinach or 1 cup chopped sun-dried tomatoes.
  • Fresh parsley chopped, for garnish.
  • Optional: a squeeze of lemon juice to brighten the sauce.

Method
 

Preparation
  1. Season the chicken breasts on both sides with salt, pepper, and paprika. Pat them dry so they get a beautiful sear.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temperature 165°F or 74°C). Transfer to a plate and tent with foil to rest.
Making the Sauce
  1. Lower heat to medium and add remaining butter to the skillet. Add minced garlic and sauté 30–45 seconds until fragrant.
  2. Pour in chicken broth to deglaze the pan, scraping up browned bits; let it bubble and reduce slightly for 1–2 minutes.
  3. Stir in the heavy cream and bring to a gentle simmer. Add Italian seasoning and the grated Parmesan slowly, whisking until the sauce is smooth and glossy.
  4. Add spinach or sun-dried tomatoes and cook until the greens wilt and the sauce thickens to coat the back of a spoon.
  5. Return the chicken to the skillet, nestling it into the sauce to warm through for 2–3 minutes. Finish with a squeeze of lemon if using and garnish with chopped parsley.

Notes

Use freshly grated Parmesan for the creamiest sauce. For a gluten-free version, use cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken instead of reducing.