If comfort food had a signature scent, it might just be the smell of garlic sizzling in butter. Add a splash of cream, a handful of Parmesan, and golden, pan-seared chicken, and you’ve got yourself something that walks the line between a restaurant indulgence and a lazy Tuesday dinner.
This Creamy Garlic Parmesan Chicken isn’t fancy for the sake of it — it’s the kind of dish that makes you feel like you did something right today. It’s luscious but balanced, garlicky without being harsh, and comes together in one pan. Oh, and if you’re plant-based, don’t worry — there’s a vegan twist that’s just as cozy and rich.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Simple, with a touch of “wow”
📝 INGREDIENTS
For the Chicken
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil (or butter for extra richness)
For the Creamy Garlic Parmesan Sauce
- 3 tbsp butter
- 4 cloves garlic, minced (more if you measure with your heart)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp chili flakes (optional, for a tiny kick)
- Fresh parsley, chopped, for garnish
🌱 VEGAN OR DAIRY-FREE ALTERNATIVES
Because everyone deserves garlic and cream in their life:
- Chicken → Use seared tofu, tempeh cutlets, or store-bought vegan chicken (like Gardein or Daring).
- Butter → Vegan butter or olive oil.
- Cream → Full-fat coconut milk or unsweetened cashew cream.
- Parmesan → Nutritional yeast or vegan Parmesan.
- Broth → Swap for vegetable broth.
The vegan version ends up slightly nuttier in flavor and surprisingly indulgent — more Alfredo-adjacent than you’d expect.
👩🍳 HOW TO MAKE IT
Step 1. Prep and sear the chicken.
Season chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden brown and cooked through (about 5–7 minutes per side, depending on thickness). Transfer to a plate and cover loosely.
Step 2. Start the sauce.
In the same pan, melt the butter. Add minced garlic and sauté for about a minute, until fragrant but not browned (burnt garlic ruins the vibe).
Step 3. Add cream and broth.
Pour in heavy cream and chicken broth, whisking to combine all those pan bits of flavor. Lower the heat to medium.
Step 4. Season and thicken.
Stir in Parmesan, Italian seasoning, and chili flakes. Simmer gently for 3–5 minutes until the sauce thickens and coats the back of a spoon.
Step 5. Bring it all together.
Return the chicken to the pan, spoon the sauce over it, and let everything mingle for a few minutes. Garnish with fresh parsley, maybe a little extra cheese if you’re feeling bold.
📊 TIPS & VARIATIONS
- Lighter version: Swap half the cream for milk or extra broth — it’ll still be creamy, just less decadent.
- Add veggies: Toss in spinach, mushrooms, or sun-dried tomatoes for color and balance.
- For pasta lovers: Double the sauce and pour it over fettuccine or gnocchi. Trust me.
- Meal prep tip: The sauce thickens when cooled — just whisk in a splash of broth or water when reheating.
❓ COMMON QUESTIONS
Q: Can I bake this instead of pan-searing?
Yes! Brown the chicken first, then bake everything together at 375°F (190°C) for about 20 minutes. The sauce thickens beautifully in the oven.
Q: Why did my sauce separate?
Heat may have been too high — cream sauces like a gentle simmer, not a boil.
Q: Can I use pre-shredded Parmesan?
Technically yes, but freshly grated melts better and doesn’t give that weird grainy texture.
✨ FINAL THOUGHT
This dish doesn’t pretend to be light, and that’s okay. It’s cozy, aromatic, and just a little dramatic in the best way — especially when you set the pan down and that garlicky steam hits the air.
Serve it with mashed potatoes, buttered noodles, or even crusty bread to swipe up every bit of sauce. Because really, the sauce is the point.
