• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Creamy Garlic Parmesan Chicken Breasts

    Updated: Jun 22nd 2021 • Published: May 4th 2020 • 10 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    PIN IMAGE - Creamy chicken in a pan with text overlay
    PIN IMAGE - Creamy chicken in a pan with text overlay
    PIN IMAGE - Creamy chicken in a pan with text overlay

    This Creamy Garlic Parmesan Chicken is an easy weeknight dinner that will become a sure family favorite.

    The tender chicken is smothered in an irresistible creamy garlic parmesan sauce that is perfect over rice, pasta, or potatoes! Easy and delicious comfort food at its very best.

    The recipe uses chicken breast fillets to ensure you get tender juicy chicken. Pan-fried until golden, you can then make the creamy parmesan sauce in the same pan! Have dinner on the table in under 30 minutes with this one-pan dinner!

    a spoon drizzling creamy sauce over a cooked chicken breast

    Jump Menu

    • Say goodbye to dry chicken
    • How to make Creamy Garlic Parmesan Chicken
    • Making a creamy pan sauce
    • What to serve with your creamy chicken
    • Creamy Garlic Parmesan Chicken Breasts

    Say goodbye to dry chicken

    I cannot stand dry chicken! I love juicy chicken that is soft and easy to eat. And I promise you that this recipe is just that. No dry, chewy chicken, just soft tender chicken breasts in an irresistibly creamy, cheesy sauce!

    The key to getting juicy chicken is to cut the chicken into chicken breast fillets. This ensures they cook quickly (as they are thinner), so there is less chance of them drying out, then you finish them in the creamy garlic parmesan sauce! Juicy and tender. AND DELICIOUS!

    close up on a golden chicken breast topped with parmesan

    How to make Creamy Garlic Parmesan Chicken

    To start the recipe, we are going to cut the chicken breasts into fillets. To do this, you want to place them on a board, pat them dry gently to stop anything slipping and sliding about.

    Then take a sharp knife and holding it parallel to the chopping board, cut the chicken breast directly through the middle.

    This is the same technique that we use in my Greek Chicken, this Creamy Basil Chicken, my Lemon Pepper Chicken Breasts, and this Creamy Champagne Chicken.

    The reason this works so well is that it flattens the chicken, which reduces the cooking time. This means it is easier to get the middle cooked through without overcooking the chicken breast. Thus tender juicy chicken!

    Once the chicken has been filleted, you dredge it in well-seasoned flour and then pan-fry in a mixture of oil butter and oil. This allows you to use a higher heat, but still, get the golden finish to the chicken.

    Once the chicken is almost cooked, it is removed from the pan, and then you make the easy creamy garlic parmesan pan sauce.

    Chicken breast being filleted on a wooden chopping board

    Making a creamy pan sauce

    I love a good pan sauce! They are super simple to make, have so much flavor, thanks to all the juices the chicken has left behind, and you don't need a separate pan!

    To make this creamy, cheesy sauce, once the chicken has been removed from the pan, add a little more butter and gently fry off the garlic. Once this is fragrant, a little chicken broth is added.

    Make sure you scrape the bottom of the pan and get up all the lovely sticky bits left from cooking the chicken. This gets reduced down to intensify the flavors; then, it is finished with cream and parmesan. So easy and so quick!

    close up on a chicken breast covered in parmesan with fresh herbs

    What to serve with your creamy chicken

    Sides for your chicken

    All that creamy cheesy sauce needs something delicious to soak it up.

    • Pasta – try this herb pasta or this garlic bacon pasta
    • Garlic rice
    • Creamy mashed potato
    • Mashed white beans
    • For some fresh greens why not add a simple salad 
    • Add goodness with some garlic green beans.
    • Or add some garlic naan bread.

    What wine to choose

    For white wine lovers, pair this creamy bacon chicken with a lightly oaked Chardonnay, an oaked Chenin Blanc or Viognier.
    They will all cut through the richness of the sauce and stand up to the salty parmesan.

    For red drinkers, try a Pinot Noir, a Chianti, or if you can find it an Italian Teroldego. They are bright enough to balance the cream yet light enough not to overpower the flavors in the dish.

    4 parmesan covered chicken breasts in a creamy sauce

    Enjoy x

    For more delicious Chicken Breast Recipes try:

    • One Pan Creamy Bacon Chicken
    • Baked Chicken with Cherry Tomatoes
    • Peri Peri Chicken Tray Bake
    • Easy Persian Chicken Breasts
    • Crispy Oven Baked Chicken Schnitzel
    • See all Chicken Breast Recipes


    Pin this recipe for Creamy Garlic Parmesan Chicken Breasts.
    Pin it here.

    close up of sauce drizzling over a parmesan chicken breast
    Print Recipe Pin Recipe
    4.29 from 7 votes

    Creamy Garlic Parmesan Chicken Breasts

    Creamy Garlic Parmesan Chicken Breasts are a great family meal that can be on the table within 30 minutes. The recipe is cooked in one pan and uses chicken breasts for an easy meal. Keep the chicken moist and tender with our top tips, and then make a deliciously creamy, garlicky cheese pan sauce. Perfect for serving over pasta or rice, mashed potatoes, or with roasted veggies. This is a great, weeknight meal idea.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main
    Cuisine: Modern Australian
    Servings: 4
    Calories: 621kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams

    For the chicken

    • 2 chicken breasts – see note 1
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • ¼ cup all-purpose flour
    • 2 tablespoon olive oil
    • 1 tablespoon butter

    For the sauce

    • 2 tablespoon butter
    • 6 cloves garlic - finely chopped
    • 2 tablespoon dry sherry – optional – see note 2
    • ¾ cups chicken broth/stock
    • 1 ¼ cups heavy cream
    • ½ teaspoon Dijon mustard – see note 3
    • ½ cup grated parmesan
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    To serve

    • grated parmesan
    • fresh parsley

    Instructions

    To prepare the chicken

    • Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.
      2 chicken breasts

    • Use a large sharp knife, and keeping it parallel to the board cut sideways through the breast. (see bulk of post for pictures)
    • Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
    • If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
    • Add the flour to a shallow dish.
      ¼ cup flour

    • Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the leftover flour yet)
      ½ teaspoon salt
      ½ teaspoon pepper

    To cook the chicken

    • Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.
      2 tablespoon olive oil
      1 tablespoon butter

    • Cook chicken for 3-4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

    To make the sauce

    • Turn the heat on the pan to low (don't wash it out), add the butter and the finely chopped garlic, stir well and cook for 2 minutes until softened but not colored.
      2 tablespoon butter
      6 garlic cloves (finely chopped)

    • Add two tablespoons of the remaining dredging flour to the garlic and stir to coat. (see note 4)
      2 tablespoon of the dredging flour

    • Slowly whisk in the chicken broth and sherry (if using).
      ¾ cup chicken broth
      2 tablespoon sherry (option)

    • Bring to a simmer and cook gently for a minute.
    • Add the heavy cream, mustard, salt, and pepper to the pan and stir well. Bring to simmer then add in the grated parmesan cheese.
      1 ¼ cups heavy cream
      1 ½ teaspoon Dijon mustard
      ¼ teaspoon salt
      ¼ teaspoon black pepper

    • Add the chicken back into the pan, plus any collected juices. Simmer together for another 2-3 minutes until the sauce has thickened, and the chicken is cooked through.
    • Season to taste and serve.
    • Garnish with extra parmesan and chopped parsley.

    Notes

    1. Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
    2. You can replace the dry sherry with white wine or masala if you have that on hand instead. If you don’t consume alcohol then just leave it out.
    3. I use Dijon mustard, but you can use grain mustard, hot English mustard, or sweet American mustard.
    4. Don’t worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.

    Nutrition

    Calories: 621kcal | Carbohydrates: 11g | Protein: 32g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 208mg | Sodium: 684mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1501IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Main Dishes

    • French Dip Hot Turkey Sandwich
    • Rolled Stuffed Turkey Breast
    • Open Faced Turkey Sandwich
    • Pumpkin Bacon Risotto

    Reader Interactions

    Comments

    1. Cathy Manley says

      January 02, 2023 at 9:27 pm

      This recipe was amazing! My family are lovers of white sauce, it was perfect, absolutely delicious! I make my own pasta so I paired it with fettuccine. I will be making it again. Thank you for sharing!

      Reply
      • Claire McEwen says

        January 03, 2023 at 10:11 am

        Oh this makes me smile so much 🙂
        We actually had this for dinner last night!!!!
        And as always my kids loved it, so it makes me happy to know another family loves it too.
        I bet it was delicious with homemade pasta.
        Cx

        Reply
    2. Kristin says

      December 10, 2021 at 6:25 am

      5 stars
      Delicious!! I forgot to dredge my chicken before putting it in the pan, but everything still turned out wonderful. I also love the way you wrote your recipe in with the instructions so I didn't have to keep scrolling up.
      Thank you!!

      Reply
      • Claire McEwen says

        January 31, 2022 at 9:47 am

        I am so happy you enjoyed it!
        (the ingredients in the instructions was my sons idea and I love that feature too 🙂 )
        Cx

        Reply
    3. Kristen says

      April 06, 2021 at 12:30 am

      5 stars
      So good. Recommended to my sister and she loved it too.

      Reply
      • Claire McEwen says

        April 10, 2021 at 4:55 pm

        Oh I am so pleased 😊
        It is a fav in our house for sure!!!
        Cx

        Reply
        • Kristen says

          April 19, 2021 at 6:50 am

          Making this again tonight lol I’m pregnant and make it with asparagus and home fries and always add a little extra cheese to the sauce!

          I’ve also done it with spaghetti squash and it’s always delicious!

          Reply
          • Claire McEwen says

            June 13, 2021 at 11:10 am

            Oh I am loving the combo of veg and fries with the sauce!!!!
            Hope the pregnancy is going well 🙂
            Cx

            Reply
    4. Nonna Box says

      October 09, 2020 at 12:17 pm

      5 stars
      Wow, thank you for the recipe. We made it last night and our family loved it! Will pin it for later.

      Reply
      • Claire McEwen says

        October 14, 2020 at 8:56 am

        Oh this just makes me smile.
        So pleased you enjoyed the chicken 🙂
        Cx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in

    15623 shares