Q1: Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, boneless, skinless chicken thighs work well and tend to be juicier. Just make sure to cook them to an internal temperature of 165°F.

Q2: What can I use instead of heavy cream?

There’s no perfect substitute, but you can try half-and-half or full-fat coconut cream for a dairy-free option. Keep in mind the sauce may be thinner.

Q3: How do I know when the garlic is cooked properly?

Garlic is ready when it becomes fragrant—usually after 30 seconds of sautéing. If it starts to brown too much, remove it from heat immediately to avoid bitterness.

Q4: Can I make this garlic parmesan chicken ahead of time?

Yes! You can prep the sauce in advance and store it for up to 3 days. Reheat gently and finish the chicken fresh for best texture and flavor.

Creamy Garlic Parmesan Chicken

Name: Creamy Garlic Parmesan Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large chicken breasts, boneless and skinless; 1 tablespoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon unsalted butter (for searing); 1 tablespoon unsalted butter (for sauce); 8 cloves garlic, smashed and minced; 3/4 cup white wine or chicken broth; 1/2 cup heavy cream; 1/2 cup grated parmesan cheese

Description

A creamy, cheesy, and garlic-infused chicken dish that’s easy to make in one pan, perfect for beginners and ready in just 30 minutes.

Ingredients

Scale

2 large chicken breasts, boneless and skinless
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter (for searing)
1 tablespoon unsalted butter (for sauce)
8 cloves garlic, smashed and minced
3/4 cup white wine or chicken broth
1/2 cup heavy cream
1/2 cup grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Slice each chicken breast horizontally to create two thinner fillets.
Season both sides of the chicken with salt, pepper, and Italian seasoning.
Heat 1 tablespoon of butter in an oven-safe skillet over medium heat. Sear the chicken for 2–3 minutes per side until golden, then remove from the skillet.
Add the remaining butter and garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the wine or broth to deglaze the pan, scraping up any brown bits. Let it simmer for 5–6 minutes to reduce slightly.
Stir in the heavy cream and parmesan cheese until the sauce is smooth and creamy.
Return the chicken to the skillet, nestle it into the sauce, and transfer the pan to the oven. Bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Notes

Use fresh garlic for the best flavor—pre-minced can work but is less aromatic.
A meat thermometer ensures your chicken is perfectly cooked without drying out.
Let the chicken rest for 5–10 minutes after baking to retain moisture.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Prep Time: 5 mins
Cook Time: 25 mins
Category: Dinner
Method: Bake, Sear
Cuisine: Italian, Keto

Nutrition

Serving Size: 1 piece + 1/4 cup sauce
Calories: 209 kcal
Sugar: 0.6g
Sodium: 327.8mg
Fat: 14.4g
Saturated Fat: not specified
Unsaturated Fat: not specified
Trans Fat: not specified
Carbohydrates: 4.6g
Fiber: 0.7g
Protein: 8g
Cholesterol: 49.8mg