Easy Garlic Parmesan Chicken Recipe (One Pan, 25 Min)

Listen, I’m obsessed with this garlic and Parmesan chicken.

Like, seriously obsessed.

It’s on my dinner rotation at least twice a week now. Why? Because it tastes like something I’d order at a fancy Italian restaurant, but I can whip it up on a Tuesday night when I’m exhausted from work.

The whole thing takes 25 minutes from start to finish.

And here’s the kicker – only one pan gets dirty.

My husband nearly cried tears of joy when he realized there weren’t five pots and pans piled in the sink. The creamy, garlicky sauce coating that perfectly golden chicken? Yeah, everyone at my table goes quiet when they take that first bite.

Why This Recipe Actually Works

Let me break it down for you:

It’s stupid fast. Under 30 minutes, and I’m using ingredients I already have sitting in my pantry and fridge. No weird specialty items.

The sauce is ridiculously good. That creamy Parmesan situation clings to every piece of chicken. Each bite feels like a warm hug.

You can pair it with anything. Pasta? Yes. Rice? Absolutely. Roasted veggies? Perfect. I’ve served this thing dozens of ways, and nobody has ever complained.

Want to know my secret?

I slice each chicken breast horizontally to make thinner cutlets. Game changer. They cook evenly in half the time, and you avoid that awful dry chicken nightmare we’ve all suffered through.

What You’ll Actually Need

Let me walk you through the lineup:

Boneless, skinless chicken breast: I grab about 1 pound – that’s usually 2 big breasts. Slicing them thin is crucial here.

Don’t skip this step.

You can swap in chicken thighs if you’re a dark meat person. I won’t judge.

Flour: This does double duty. First, it gives the chicken that gorgeous golden crust. Second, it thickens up the sauce beautifully. Just use regular all-purpose flour.

Italian seasoning: This herb blend is basically magic in a jar. No Italian seasoning? Mix equal parts dried oregano, basil, and thyme. Problem solved.

Garlic powder: Boosts that garlic flavor in the coating. Works perfectly with the fresh garlic we’ll add to the sauce later.

Butter: Creates the rich base for our sauce. Also helps the garlic cook without burning, which is key.

Fresh garlic: Six cloves sounds like a lot, right?

Trust me on this.

The flavor mellows out as it cooks and turns sweet and amazing. I always mince mine super fine so it spreads evenly through the sauce.

Chicken broth: Adds that savory depth. I go for low-sodium because I like controlling my salt levels. Vegetable broth works if that’s what you’ve got.

Heavy cream: This is what makes the sauce dreamy and luxurious. You could use half and half, but fair warning – your sauce will be thinner.

Shredded Parmesan cheese: Freshly grated is a thousand times better than the pre-shredded stuff. But look, I’ve used the pre-shredded kind when I’m lazy or rushed. It works.

Kosher salt and fresh cracked pepper: Can’t skip these. I season at different stages while cooking to build up those flavors.

Fresh parsley: Just for garnish. Adds a nice pop of green and freshness.

Recipe Timing & Servings

Metric	Time/Amount
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4
Difficulty	Easy

Cooking Instructions

Ingredient Measurements Table

Ingredient	Quantity	Notes
Olive oil	1 tablespoon	For searing chicken
Boneless, skinless chicken breast	1 lb (2 breasts)	Slice in half lengthwise
Flour (for chicken)	2 tablespoons	All-purpose flour
Italian seasoning (for chicken)	2 teaspoons	Or homemade herb blend
Garlic powder	1 teaspoon	Adds depth to coating
Kosher salt	To taste	For seasoning chicken
Fresh cracked pepper	To taste	For seasoning chicken
Butter	2 tablespoons	For sauce base
Garlic cloves	6 cloves	Finely minced
Italian seasoning (for sauce)	2 teaspoons	Additional for sauce
Flour (for sauce)	2 tablespoons	Thickens the sauce
Chicken broth	1 cup	Low-sodium preferred
Heavy cream	1 cup	Creates creamy texture
Shredded Parmesan cheese	1 cup	Freshly grated is best
Kosher salt	To taste	For seasoning sauce
Fresh cracked pepper	To taste	For seasoning sauce
Fresh parsley	For garnish	Chopped, optional

Let’s Make This Thing

Step 1: Set up your dredging station

Grab a shallow dish. Toss in the flour, Italian seasoning, garlic powder, salt, and pepper. Whisk it all together.

Done.

Step 2: Slice that chicken

Put each chicken breast on your cutting board. Carefully slice it in half horizontally – like you’re opening a book.

Now you’ve got two thinner cutlets from each breast. They’ll cook way faster and stay juicy.

Step 3: Coat the chicken

Take each cutlet and press it into your flour mixture. Make sure both sides get covered. Shake off the excess – you don’t want clumps.

Step 4: Get your pan hot

Put a large sauté pan over medium heat. Add the olive oil. Let it heat up for about a minute until it shimmers.

This step matters.

If the oil isn’t hot enough, your chicken will steam instead of sear. Nobody wants steamed chicken.

Step 5: Sear time

Carefully lay those coated chicken cutlets in the hot pan. Don’t move them around – just let them cook for 4 to 6 minutes.

They’ll develop this beautiful golden crust.

Flip them over. Cook another 4 to 6 minutes. You’re looking for an internal temp of 165°F.

Step 6: Rest the chicken

Transfer the cooked chicken to a clean plate. Tent it loosely with foil to keep it warm.

Now comes the fun part.

Step 7: Start your sauce

Turn the heat down to medium-low. Add the butter to that same pan.

Don’t you dare wipe out the pan! Those browned bits are pure flavor gold.

Step 8: Cook the garlic

Once the butter melts, toss in your minced garlic and Italian seasoning. Add a pinch of salt and pepper.

Stir constantly for about 1 minute. Your kitchen will smell amazing right now.

Watch it carefully – burnt garlic is bitter and sad.

Step 9: Make the roux

Sprinkle those 2 tablespoons of flour over the garlic butter. Keep stirring for another minute.

This cooks out the raw flour taste and sets up your sauce base.

Step 10: Add the broth

Pour in the chicken broth while whisking like your life depends on it. Scrape up all those delicious browned bits from the bottom.

This is called deglazing, and it’s where serious flavor happens.

Step 11: Cream time

Pour in the heavy cream while stirring. Bring everything to a gentle simmer.

Watch it carefully so it doesn’t boil over and make a mess.

Step 12: Cheese, please

Here’s where it gets good.

Add the Parmesan cheese gradually. I do it in handfuls, stirring after each addition. Let each bit melt before adding more.

This prevents clumping and gives you that silky smooth sauce.

Step 13: Get the right consistency

Let the sauce simmer for 2 to 3 minutes until it thickens up. Too thick? Add a splash of broth. Too thin? Let it simmer longer.

Step 14: Bring it all together

Nestle that cooked chicken back into the pan with the sauce. Spoon some sauce over each piece.

Let everything simmer together for 1 to 2 minutes. The flavors need to mingle and get to know each other.

Step 15: Final seasoning

Taste the sauce. Does it need more salt? More pepper? Adjust it now.

Sprinkle that fresh chopped parsley over the top.

Step 16: Serve it up

Plate the chicken with plenty of that gorgeous sauce.

This dish is best eaten immediately while everything’s hot and that sauce is silky perfection.

My Hard-Earned Tips

Pound it out if needed: Got super thick chicken breasts? Give them a gentle pounding before slicing. Everything cooks more evenly.

Room temp matters: I try to let my chicken sit out for 10 minutes before cooking. Cold chicken straight from the fridge cooks unevenly.

Don’t crowd the pan: If your pan isn’t big enough, cook the chicken in batches. Crowding = steaming. Steaming = no golden crust.

Fresh Parmesan is non-negotiable: Okay, it’s slightly negotiable. But pre-shredded cheese has anti-caking stuff that makes the sauce grainy. Freshly grated melts like a dream.

Keep the heat low for sauce: Medium-low is your friend here. High heat makes dairy break and separate. You’ll end up with a grainy mess.

Scrape that pan: Those browned bits are flavor bombs. Get them all up when you add the broth.

Veggie boost: Sometimes I throw in sautéed mushrooms or baby spinach during the final simmer. Makes it feel less guilty and more substantial.

Storage, Serving & FAQs

What to Serve With This

I’ve paired this garlic Parmesan chicken with basically everything. Here are my go-to combos:

Pasta is perfect: I love this over fettuccine, linguine, or penne. The sauce hugs every strand of pasta.

Pro tip? Save some pasta water to thin the sauce if you need to.

Rice soaks it up: Fluffy white rice, garlic rice, even cauliflower rice – they all work beautifully. I often make extra sauce just to drizzle over my rice because I have no self-control.

Roasted veggies add balance: Roasted broccoli, asparagus, or green beans cut through the richness. That slight char on the veggies? Chef’s kiss.

Mashed potatoes = comfort heaven: Creamy mashed potatoes with this sauce is basically a warm blanket in food form. Sometimes I add extra Parmesan to my mashed potatoes to tie it all together.

Fresh salad cuts the richness: A crisp green salad with light vinaigrette helps balance out all that cream. I’m partial to arugula with lemon dressing.

Make It Ahead (Yes, Really)

I meal prep this all the time. Here’s my system:

You can make it 2 days ahead. Just let everything cool completely before storing.

Storage trick: Transfer the chicken and sauce to an airtight container. Make sure the chicken is totally covered in sauce – this keeps it from drying out.

When you’re ready to eat: Reheat everything gently in a pan over medium-low heat. Add a splash of cream or broth to loosen it up. The sauce thickens in the fridge.

Don’t forget to taste: After reheating, always adjust your salt and pepper. Flavors mellow during storage.

Leftover Life

Fridge storage: Pop leftovers in an airtight container. They’ll keep for up to 4 days. Let everything cool to room temp first.

Keep them together: Store the chicken and sauce together. The sauce is like a protective blanket that prevents the chicken from drying out.

Portion it out: Sometimes I divide everything into individual containers. Makes grabbing lunch or dinner super easy during the week.

Freezer Instructions

Can you freeze it? Absolutely.

Cooked chicken and sauce can go in an airtight, freezer-safe container for up to 2 months.

Leave headspace: The sauce will expand when it freezes. Leave some room at the top of your container. Label it with the date so you don’t forget when you made it.

Thaw it properly: Always thaw in the fridge overnight. Safe, even thawing without ruining the texture.

After thawing: Reheat gently on the stovetop. Add extra cream or broth because the sauce might separate a bit during freezing.

How to Reheat Without Ruining It

Stovetop is best: I always reheat on the stove. Place everything in a pan over medium-low heat. Stir occasionally and add liquid as needed.

Microwave in a pinch: If you’re rushed, microwave at 50% power. Stop and stir every 30 seconds. This helps heat it evenly.

Never use high heat: High heat makes cream sauce break and separate. Low and slow wins every time with dairy-based sauces.

Freshen it up: Add a small splash of cream, broth, or even milk when reheating. Brings the sauce back to its original creamy glory.

Your Questions Answered

Can I use chicken thighs instead?

Yes! I’ve done this tons of times.

Boneless, skinless chicken thighs stay even juicier than breasts. Just adjust the cooking time a bit since thighs are usually thicker.

Make sure they hit 165°F internal temp.

What if I don’t have heavy cream?

You’ve got options.

Half and half works, but your sauce will be thinner and less rich. I’ve also mixed milk with a tablespoon of cream cheese to fake it.

Greek yogurt stirred in at the end (off heat) can work too. Fair warning – it makes the flavor tangier.

Can I make this dairy-free?

It’s tricky since the sauce is basically all dairy. But I’ve experimented.

Coconut cream and nutritional yeast can work. The flavor changes a lot though. Use coconut oil instead of butter and add extra garlic for flavor depth.

Why is my sauce grainy?

Two main culprits here:

1. Heat too high when you added the dairy
2. Pre-shredded cheese with anti-caking agents

Keep your heat at medium-low after adding cream. Always use freshly grated Parmesan. Add the cheese gradually and let each handful melt completely before adding more.

Can I add vegetables?

Absolutely!

I throw in sautéed mushrooms, spinach, or sun-dried tomatoes all the time. Add mushrooms when you cook the garlic. Stir in spinach or tomatoes at the very end so they just wilt.

Roasted red peppers are another favorite addition.

My sauce is too thick. Help?

Easy fix.

Whisk in chicken broth or heavy cream, one tablespoon at a time, until you hit your desired consistency. I keep extra broth warm on the side just for this.

Remember – sauce thickens as it sits.

Can I double this recipe?

Definitely! I double it all the time for meal prep or when we have friends over.

You might need to cook the chicken in batches to avoid overcrowding. Use a larger pan or two separate pans for the sauce to make sure everything cooks evenly.

My Final Two Cents

This garlic and Parmesan chicken has earned its spot in my weekly rotation.

It delivers restaurant-level flavor with minimal effort and time. That creamy, garlicky sauce? Completely addictive.

I love how flexible this recipe is. Weeknight family dinner? Check. Casual dinner party with friends? Check. It always gets rave reviews.

The combination of tender chicken and that rich Parmesan sauce never lets me down.

Here’s what I really love though – you can make it your own. Adjust the garlic level. Add your favorite veggies. Serve it with whatever sides you’ve got on hand.

It’s forgiving and flexible while still tasting like you spent hours in the kitchen.

Give this garlic and Parmesan chicken a try. It’s one of those recipes that looks impressive and tastes expensive but comes together in less than 30 minutes.

That’s my kind of recipe.