Name: creamy parmesan chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts, cut into 1‑inch pieces; 2 tbsp olive oil; 1 tbsp butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 cup chicken broth; 1 tsp dried Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups fresh broccoli florets; 1/4 cup fresh parsley, chopped (optional garnish)

creamy parmesan chicken

Published on October 19, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy without heavy cream The sauce uses cheese and broth, giving richness while keeping the dish lighter than traditional cream‑based versions.

✓ Quick weeknight dinner All steps are under 45 minutes, perfect for busy evenings when you still want a restaurant‑quality plate.

✓ Versatile flavor profile The Parmesan‑garlic base pairs well with veggies, pasta, or rice, letting you adapt the dish to what’s on hand.

Imagine a golden‑browned chicken breast smothered in a velvety Parmesan sauce that clings to every bite. This creamy Parmesan chicken balances indulgence with simplicity—no heavy cream, just a handful of pantry staples. Perfect for a quick family dinner or a dinner‑party centerpiece, the dish delivers bold flavor while staying light enough to enjoy any night of the week.

½ cup grated Parmesan cheese Freshly grated gives a smoother sauce.

2 tbsp unsalted butter Adds richness without heavy cream.

2 cloves garlic, minced Gives the sauce its aromatic base.

¾ cup low‑sodium chicken broth Creates the silky sauce; substitute with water + bouillon.

½ cup heavy cream (optional) Adds extra silkiness if desired.

1 tbsp olive oil For searing the chicken.

Salt and freshly ground black pepper Season to taste at each stage.

Instructions

Season & sear the chicken

Pat chicken dry, season both sides with salt and pepper. Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook 4‑5 minutes per side until golden and just cooked through. Transfer to a plate, cover loosely with foil.

Pro Tip: Do not overcrowd the pan; cook in batches if needed.

Make the garlic‑Parmesan base

Reduce heat to medium. Add butter; once melted, stir in minced garlic and sauté 30 seconds until fragrant. Sprinkle in grated Parmesan, stirring constantly until it melts and forms a thick paste.

Pro Tip: Keep the garlic low and quick to avoid bitterness.

Deglaze and build the sauce

Pour chicken broth (and wine, if using) into the pan, scraping up browned bits. Bring to a gentle simmer, then stir in heavy cream if you like extra silkiness. Let the sauce reduce 3‑4 minutes until slightly thickened.

Pro Tip: A quick reduction concentrates flavor without extra salt.

Return chicken to the pan

Nestle the seared chicken breasts into the sauce. Spoon sauce over each piece, then simmer 5 minutes, allowing the meat to finish cooking and absorb the Parmesan flavor.

Pro Tip: Cover the skillet for the last 2 minutes for extra juiciness.

Finish and serve

Taste sauce, adjust seasoning with salt or pepper. Garnish with a sprinkle of extra Parmesan and chopped parsley if desired. Serve over rice, pasta, or steamed vegetables for a complete meal.

Expert Tips

Tip #1: Pat chicken dry

Moisture on the surface prevents a proper sear; blot with paper towels for a crisp, golden crust.

Tip #2: Use freshly grated cheese

Pre‑grated cheese contains anti‑caking agents that can make the sauce grainy.

Tip #3: Deglaze with broth

Scraping the fond releases caramelized flavor, creating a richer base for the sauce.

Tip #4: Rest before serving

Let the chicken rest 2‑3 minutes so juices redistribute, keeping the meat tender.

Storage & Variations

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove, adding a splash of broth if the sauce thickens. Swap chicken for pork tenderloin, or stir in sautéed mushrooms for an earthy twist. For a low‑carb version, serve over cauliflower rice.

Frequently Asked Questions

Yes. Replace the heavy cream with ½ cup whole milk mixed with 1 tbsp flour. Stir well to avoid lumps; the sauce will be slightly thinner but still creamy.

Pecorino Romano or Grana Padano work well as substitutes. Use the same amount; they’re slightly saltier, so adjust seasoning accordingly.

Yes. Cool completely, then store in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth to revive the sauce.

Absolutely, as long as you use gluten‑free broth and omit the optional flour‑milk mixture. All other ingredients are naturally gluten‑free.