These one pan creamy garlic chicken breasts are coated in a rich Parmesan cream sauce. It’s quick and easy, ready in about 30 minutes, and made with simple ingredients.
This is the kind of easy weeknight dinner that's special enough you can also make it for date night. Tender chicken breasts are pan-seared until golden, then smothered in a rich and creamy garlic Parmesan sauce that tastes like something you ordered at a restaurant.
Serve it with mashed potatoes, pasta, or garlic bread to soak up every bit of that creamy sauce. If you love this one pan creamy garlic chicken, try my one pan garlic pork chops next.
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Shortcut Notes
- One pan meal: Everything cooks in the same skillet, which means fewer dishes and easy cleanup. Serve with a bag of steamed frozen veggies for a quick side dish.
- Quick and easy: From prep to finish in about 30 minutes, making it perfect for busy nights.
- Simple pantry ingredients: Chicken broth, heavy cream, and seasonings create big flavor without a long ingredient list.
Ingredient Breakdown
- Boneless, skinless chicken breasts: Sliced in half horizontally to create thinner chicken cutlets that cook quickly and evenly.
- Seasoning: Garlic powder, paprika, salt, and black pepper.
- Olive oil: Helps brown the chicken and prevents sticking.
- Unsalted butter: Adds richness and helps sauté the garlic without burning it.
- Garlic cloves: Fresh, minced garlic is the star of this creamy garlic sauce.
- Chicken broth: Used to deglaze the pan and flavor the sauce.
- Italian seasoning: Adds depth to the sauce.
- Heavy cream: Creates the rich and creamy base for the garlic cream sauce.
- Grated Parmesan cheese: Melts into the sauce for a savory, cheesy finish.
See the recipe card for quantities.
Instructions
Prep the chicken: Slice each chicken breast horizontally to create four thinner cutlets. If needed, gently pound them to an even thickness (about ½ inch thick). Pat dry with paper towels.
Season: In a small bowl, mix the garlic powder, paprika, salt, and pepper. Season both sides of the chicken evenly.
Sear: Heat the oil in a large skillet over medium-high. Sear the chicken for 3–5 minutes per side until golden and just shy of 165°F (74°C) at the thickest part. Transfer to a plate to rest. The temperature will rise as it sits.
Sauté the garlic: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
Deglaze and season: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3–4 minutes to reduce slightly.
Add the cream: Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Cook, stirring, until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste and adjust seasoning if needed.
Return chicken to the pan: Remove the pan from the heat and return the chicken to the skillet. Spoon the sauce over the top until everything is coated. Let it sit for a few minutes before serving so the sauce clings to the chicken.
Substitutions
- Chicken breasts: Swap with boneless skinless chicken thighs. Adjust cook time as needed. You can also use pork chops for creamy garlic pork chops.
- Fresh garlic: Jarred minced garlic can be used in a pinch.
- Chicken broth: Substitute with chicken stock, bone broth, or beef broth.
- Heavy cream: Half-and-half will work, though the sauce will be slightly thinner.
Behind the Recipe
There's something that feels fancy about any dish that calls for mincing a whole head of garlic. And YET, this dish is super easy to pull off. If you're looking for an at-home date night dish to impress someone, this is it.
I love serving it over mashed potatoes (the pre-made kind) and a bag of steamed green beans from the freezer.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, boneless skinless chicken thighs work well though they may take longer to cook. Cook until they reach at least 165°F (74°C).
Freshly grated Parmesan melts more smoothly, but pre-shredded will work if needed.
📖 Recipe
One Pan Creamy Garlic Chicken Breasts
Video
Ingredients
- 2 large boneless skinless chicken breasts about 1½ pounds total
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cloves garlic minced
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ⅔ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Prep the chicken: Slice each chicken breast horizontally to create four thinner cutlets. If needed, gently pound them to an even thickness (about ½ inch thick). Pat dry with paper towels.
- Season: In a small bowl, mix the garlic powder, paprika, salt, and pepper. Season both sides of the chicken evenly.
- Sear: Heat the oil in a large skillet over medium-high. Sear the chicken for 3–5 minutes per side until golden and just shy of 165°F (74°C) at the thickest part. Transfer to a plate to rest. The temperature will rise as it sits.
- Sauté the garlic: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
- Deglaze and season: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3–4 minutes to reduce slightly.
- Add the cream: Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Cook, stirring, until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste and adjust seasoning if needed.
- Return chicken to the pan: Remove the pan from the heat and return the chicken to the skillet. Spoon the sauce over the top until everything is coated. Let sit for a few minutes before serving so the sauce clings to the chicken.
Notes
Nutrition
Food safety
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Keep raw chicken separate from other ingredients to avoid cross-contamination.
- Wash hands, cutting boards, and knives thoroughly after handling raw poultry.
- Refrigerate leftovers within 2 hours of cooking.
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Carol says
Yes! I'm always looking for new ways to cook chicken. This looks like it would be heavenly over rice. Thank you for another delicious recipe!
Kelsey Smith says
Ya'll loved my one-pan creamy garlic pork chops, so I knew I had to create a chicken breast version for you. If you give it a try, please leave a review. Hope you love it!