Creamy Garlic Parmesan Chicken – Easy One-Skillet Comfort Food

Every time I make this Creamy Garlic Parmesan Chicken, it feels like a restaurant-level dish straight from my own kitchen.

With juicy golden chicken, a silky garlic cream sauce, and plenty of Parmesan stirred in, it’s a cozy, comforting meal that still feels fancy. Perfect for guests—or when I just want to treat myself.

Why I Love This Recipe

Rich and creamy sauce with real garlic and herbs

Tender, juicy chicken with golden crust

Balanced with a touch of wine, lemon, and honey

Feels indulgent but uses simple ingredients

Perfect over mashed potatoes or pasta

What You’ll Need (Ingredient Highlights)

Chicken breasts – Sliced thin and seared for golden flavor

Chicken broth + cream – The perfect rich, velvety base

Dry white wine – Adds depth and brightness to the sauce

Garlic – Four cloves for bold flavor

Butter + flour – Forms a roux to thicken the sauce

Parmesan cheese – Melts into the sauce for creaminess

Mustard powder + Worcestershire – Subtle background complexity

Lemon juice – Cuts through the richness beautifully

Herbs – Oregano, basil, parsley, onion powder for balance

Pro Tips Before You Start

Pound chicken evenly – Ensures quick, even cooking

Use freshly grated Parmesan – It melts better and tastes richer

Deglaze with wine – Don’t skip this step—it builds deep flavor

Simmer, don’t boil – Keeps the sauce smooth, not split

Add cheese gradually – Prevents clumping and keeps sauce silky

How to Make Creamy Garlic Parmesan Chicken

Step 1: Prep the Sauce

In a large measuring cup, mix all sauce ingredients: chicken broth, heavy cream, Worcestershire, mustard powder, honey, bouillon, onion powder, oregano, basil, and parsley. Set aside.

Measure remaining ingredients now for smooth cooking.

Step 2: Prepare the Chicken

Slice each chicken breast in half horizontally to make 2–3 thinner pieces.

Cover with plastic wrap and pound to ½ inch thickness.

Season both sides with salt, pepper, and a sprinkle of parsley.

Step 3: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat.

Sear the chicken in batches, 4–5 minutes per side, until golden. Remove and set aside.

Step 4: Deglaze with Wine

Turn the heat off. Add the white wine, then return heat to medium.

Scrape the skillet with a spatula to loosen the flavorful brown bits (fond).

Simmer for 2 minutes.

Step 5: Add Garlic and Reduce

Stir in the garlic and cook for 2–3 minutes until fragrant and liquid is reduced by half.

Step 6: Build the Sauce Base

Add butter and flour to the skillet.

Stir continuously and cook for 1–2 minutes to eliminate raw flour taste.

Step 7: Add the Creamy Sauce

Slowly pour in the sauce mixture, stirring constantly.

Bring to a gentle boil, then reduce to a simmer and cook for 8 minutes until it thickens slightly.

Step 8: Finish with Cheese and Lemon

Lower the heat. Gradually stir in the Parmesan cheese, a little at a time, until melted.

Stir in lemon juice for brightness.

Step 9: Return Chicken and Serve

Add the seared chicken back into the skillet.

Spoon sauce over the top and cook for 5 more minutes until heated through.

Garnish with parsley and serve.

What to Serve It With

Creamy mashed potatoes

Roasted broccoli or asparagus

Garlic butter pasta or angel hair

Toasted sourdough or garlic bread

Side salad with balsamic vinaigrette

Variations / Substitutions

Use chicken thighs – Juicier and more forgiving than breasts

No wine? – Sub with more broth and a splash of lemon juice

Add mushrooms or spinach – Stir in during the final simmer

Heavy cream swap – Use half-and-half for a lighter version

Add a pinch of red pepper flakes – For subtle heat

Storage & Leftovers

Fridge – Store in an airtight container up to 3 days

Reheat – On the stove or microwave gently, stirring often

Freeze? – Cream-based sauces can separate, so freeze with care

Repurpose – Toss into pasta or use in sandwiches

FAQs

Can I use pre-shredded Parmesan?
It’s better to use freshly grated—pre-shredded doesn’t melt as smoothly.

Is white wine necessary?
It adds great flavor, but you can replace it with broth and a splash of lemon.

Can I use chicken thighs instead?
Yes! Boneless thighs work great and stay very juicy.

What’s the best wine for this recipe?
A dry white like Pinot Grigio or Sauvignon Blanc is ideal.

How do I know when the chicken is done?
It should reach 165°F internally and feel firm but not dry.

Can I make this ahead?
You can prep and cook the sauce in advance, then reheat gently and add chicken before serving.

What’s the best way to thicken the sauce more?
Simmer a little longer or add a touch more flour early in the roux stage.

Final Thoughts

This Creamy Garlic Parmesan Chicken hits all the right notes—rich, tangy, herby, and comforting.

It’s the kind of dish you’ll crave on cold nights, but it’s easy enough to make even when you’re short on time.

One pan, big flavor, and just a little bit fancy—what more could you want?