Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work perfectly. They are more forgiving and won't dry out as easily. Since they're thicker, cook them for 5-6 minutes per side to ensure they're done. The rich garlic parmesan sauce pairs wonderfully with their deeper flavor.

Can I make this creamy chicken parmesan ahead of time?

You can prepare it a few hours ahead. Cook the chicken and make the sauce, but keep them separate. Store the sauce in the fridge. Reheat the sauce gently on the stove, then add the chicken to warm through. This prevents the chicken from overcooking and the sauce from breaking.

Can I make it without heavy cream?

You can substitute half-and-half for a slightly lighter sauce. For a much lighter version, use whole milk, but be aware the sauce will be noticeably thinner. To help thicken it, let the sauce simmer for an extra 2-3 minutes after adding the milk.

Can you freeze creamy garlic parmesan chicken?

You can freeze it for up to 2 months. The sauce may separate slightly upon thawing. Reheat it slowly on the stovetop over low heat, stirring frequently. Adding a fresh splash of cream or broth when reheating will help bring the consistency back together.

What to serve with creamy garlic parmesan chicken?

The sauce is ideal for coating pasta like fettuccine or for spooning over mashed potatoes. For a complete meal in the skillet, stir fresh spinach into the sauce at the end. A side of steamed broccoli or a simple green salad also balances the richness well.

Creamy Garlic Parmesan Chicken Breast: 31-Minute Easy One-Pan Recipe

Name: The Easiest Creamy Garlic Parmesan Chicken Breast (One Skillet, 31 Minutes)
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Cuisine: American
Ingredients: 1.5 lbs (680g) boneless, skinless chicken breasts, sliced in half lengthwise; 3 tablespoons all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 4 cloves garlic, minced (about 1 ½ tbsp); 1 cup low-sodium chicken broth; 1 cup heavy cream; 1 cup (100g) freshly grated parmesan cheese; 2 cups fresh spinach; 1 tablespoon fresh lemon juice

Description

This one-pan creamy garlic parmesan chicken breast is ready in 31 minutes. A simple roux made with flour thickens the rich garlic parmesan sauce perfectly, and it clings to juicy pan-seared chicken.

Stir in fresh spinach at the end for a complete meal.

Ingredients

Scale

For the chicken:

1.5 lbs (680g) boneless, skinless chicken breasts, sliced in half lengthwise

3 tablespoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

For the sauce:

3 tablespoons unsalted butter, divided

4 cloves garlic, minced (about 1 ½ tbsp)

1 cup low-sodium chicken broth

1 cup heavy cream

1 cup (100g) freshly grated parmesan cheese

Optional:

2 cups fresh spinach

1 tablespoon fresh lemon juice

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Instructions

1. Pat chicken dry, season with salt and pepper, then dredge lightly in flour, shaking off excess.

2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and the internal temperature reaches 160°F. Transfer to a plate.

3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Sprinkle in any remaining flour and whisk for 1 minute.

4. Slowly pour in chicken broth while whisking, then add heavy cream. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.

5. Remove skillet from heat. Stir in parmesan cheese until melted. Add spinach and lemon juice if using; stir until spinach wilts. Slide chicken back into the skillet, spooning sauce over top. Serve immediately.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

For a smooth sauce, remove the skillet from heat before adding the parmesan cheese to prevent graininess.

Check chicken doneness with an instant-read thermometer. Pull at 160°F.

If sauce seems thin after adding cream, let it simmer a bit longer, it will thicken as it reduces.

Slicing the chicken breasts in half lengthwise ensures quick, even cooking without pounding.

Prep Time: 10 min
Cook Time: 21 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 2 g
Sodium: 890 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 33 g
Cholesterol: 165 mg