Creamy Parmesan Chicken

A quick and creamy chicken dish that is easy to cook and tastes rich.

introduction

This Creamy Parmesan Chicken is a simple, comforting meal you can make on a weeknight. It has a smooth cheese sauce and tender chicken. If you want a lemon twist on a similar dish, try the Creamy Parmesan Lemon Chicken recipe for a bright flavor.

why make this recipe

• Fast to cook — about 30 minutes.
• Uses common ingredients you may already have.
• Rich, creamy sauce that pairs well with pasta, rice, or vegetables.
• Kid friendly and easy to change to your taste.

how to make Creamy Parmesan Chicken

1. Season the chicken and sear it until golden brown.
2. Make the sauce in the same skillet with butter, broth, cream, and Parmesan.
3. Simmer the sauce until it thickens, return the chicken to the pan, and coat with sauce.
4. Garnish with parsley and serve warm.

Ingredients :

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 tsp garlic powder or 2 cloves minced garlic
• 1 tbsp olive oil
• 2 tbsp butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp chopped fresh parsley (for garnish)

Directions :

1. Season chicken breasts with salt, pepper, and garlic powder (or minced garlic if using).
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic (if not used earlier) and sauté for 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream. Simmer for 3–4 minutes until slightly reduced.
6. Stir in Parmesan cheese and Italian seasoning. Simmer until sauce thickens to desired consistency.
7. Return chicken to the skillet and spoon sauce over it. Simmer for an additional 2–3 minutes.
8. Garnish with fresh parsley and serve warm with your choice of sides.

how to serve Creamy Parmesan Chicken

• Serve over cooked pasta, rice, or mashed potatoes.
• Add steamed broccoli, green beans, or a simple salad on the side.
• Spoon extra sauce over the chicken and sides for more flavor.

how to store Creamy Parmesan Chicken

• Cool to room temperature, then place in an airtight container.
• Store in the fridge for up to 3 days.
• To reheat, warm gently on the stove over low heat or in the microwave. Add a splash of cream or broth if the sauce is too thick.
• Freeze only the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Creamy Parmesan Chicken

• Pound chicken to even thickness so it cooks evenly.
• Don’t overheat the cream or it may separate; keep heat at medium-low when simmering.
• Use freshly grated Parmesan for best melt and flavor, not pre-grated powder.
• Taste the sauce before serving and add salt or pepper if needed.
• If sauce is too thin, simmer a bit longer; if too thick, add a little broth or cream.

variation (if any)

• Add mushrooms: sauté sliced mushrooms with the garlic.
• Add spinach: stir fresh spinach into the sauce until wilted.
• Make it spicy: add a pinch of red pepper flakes.
• Lemon version: add 1 tbsp lemon juice and lemon zest for brightness.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless skinless thighs and cook until they reach 165°F. Thighs may need a little more time to cook.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. Use whole milk and cook gently, or mix milk with a small amount of cornstarch to thicken.

Q: How do I know when the chicken is done?
A: The chicken is done when it reaches an internal temperature of 165°F or when juices run clear and the center is no longer pink.

Q: Can I make this ahead and reheat?
A: Yes. Make the dish, cool it, and store in the fridge. Reheat slowly on the stove and add a splash of broth or cream if the sauce tightens up.

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