Name: Creamy Parmesan Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 chicken breasts, boneless skinless; 1 ½ teaspoons dried oregano; Salt, to taste; Black pepper, to taste; 1-2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 4 tablespoons flour; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1 teaspoon paprika; 1 tablespoon fresh parsley, chopped

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Creamy Parmesan Chicken is a quick and satisfying one-skillet meal perfect for busy weeknights. Tender, seasoned chicken breasts are pan-seared and then simmered in a velvety Parmesan garlic cream sauce that’s rich, savory, and irresistible. This dish pairs beautifully with pasta, rice, or steamed vegetables, making it a versatile favorite the whole family will love.

Why You’ll Love This Recipe

This dish is a lifesaver when you need a hearty dinner on the table fast. It comes together in under 30 minutes using just one skillet, which means minimal cleanup. The sauce is loaded with flavor from garlic, butter, and Parmesan cheese, coating the juicy chicken in creamy goodness. It’s elegant enough for a special dinner yet easy enough for any night of the week.

Creamy Parmesan Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken breasts
1 ½ teaspoons dried oregano
salt to taste
black pepper to taste
1–2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
4 tablespoons flour
1 cup low-sodium chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon paprika
1 tablespoon fresh parsley, chopped

Directions

Place the chicken breasts in a sealable plastic bag and pound them into 4 thin, even pieces using a mallet or rolling pin.
Season both sides of the chicken with oregano, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Transfer to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Stir in the flour and cook for 2–3 minutes, stirring constantly, until the flour turns golden brown.
Pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Reduce the heat to medium and continue whisking until the sauce begins to thicken.
Remove from heat and stir in Parmesan cheese, paprika, and additional salt and pepper to taste.
Return the chicken and its juices to the skillet. Simmer over medium-low heat for 2–3 minutes until the chicken is heated through and coated with sauce.
Garnish with fresh parsley and extra Parmesan if desired. Serve warm.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Mushroom Addition: Add sautéed mushrooms to the sauce for a savory twist.
Spinach Boost: Stir in a handful of fresh spinach during the final simmer for added greens.
Spicy Kick: Add red pepper flakes or a dash of hot sauce for a bit of heat.
Cheese Swap: Try Romano or Asiago cheese instead of Parmesan for a different flavor.
Herb Infusion: Use Italian seasoning or fresh thyme in place of oregano.
Low-Carb: Serve over zucchini noodles or cauliflower mash instead of pasta.
Gluten-Free: Use a gluten-free flour blend for the roux.
Lemon Twist: Add a splash of lemon juice or zest for a bright, tangy note.
Creamier Sauce: Use more heavy cream or add a splash of milk for extra richness.
Breaded Option: Lightly dredge the chicken in flour before searing for a crispy exterior.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for 3–5 days.

Reheating:
Warm gently in a skillet over low heat or microwave in 30-second intervals until hot. Add a splash of broth or cream if the sauce thickens too much.

Freezing:
Freezing is not recommended due to the dairy-based sauce, which may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and offer a juicier texture.

What can I serve with this creamy Parmesan chicken?

It’s delicious with pasta, mashed potatoes, rice, or even a side of steamed veggies.

Can I make this dish ahead of time?

Yes, it’s great for meal prep. Store it in the fridge and reheat as needed.

What type of Parmesan should I use?

Use freshly grated Parmesan for the best flavor and texture. Pre-shredded cheese doesn’t melt as well.

How do I avoid curdling the cream sauce?

Keep the heat at medium or below and stir continuously when adding cream and cheese.

Is this dish spicy?

No, it’s not spicy, but you can add paprika or chili flakes if you want a little heat.

Can I make this without heavy cream?

You can substitute with half-and-half or a mix of milk and a bit of butter, though the sauce may be thinner.

Can I bake the chicken instead of pan-searing?

Yes, bake the chicken at 400°F for about 20 minutes, then add to the sauce in the skillet to finish.

Does the sauce thicken more as it cools?

Yes, the sauce will thicken slightly as it cools. Add a splash of broth when reheating to loosen it up.

Can I double the sauce?

Absolutely! Just double all the sauce ingredients and follow the same steps for an extra creamy dish.

Conclusion

Creamy Parmesan Chicken is a fast, flavorful dinner that doesn’t sacrifice taste for convenience. With its rich garlic-Parmesan sauce and tender pan-seared chicken, it’s the kind of meal you can whip up in under 30 minutes and still feel like you’re dining at a restaurant. Pair it with your favorite sides, and you’ve got a winning dish for any night of the week.