Name: Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 tbsp butter; 2 1/2-3 lb boneless, skinless chicken thighs or breasts; 1/2 cup all-purpose flour; 2 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 1/2 cups chicken broth; 2 tbsp minced garlic cloves; 1 cup heavy cream or half & half; 1/2 cup grated parmesan (plus more for serving); Fresh Parsley (for garnish)

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This delicious garlic parmesan chicken, with creamy sauce ladled over tender chicken cutlets, comes together in less than 30 minutes! It’s amazing served over mashed potatoes, noodles, or zoodles!

Garlic parmesan chicken served over mashed potatoes with vegetables on the side

Any sauce that’s like a savory gravy, you can count me in! The creamy texture of this sauce combined with a hefty dose of garlic makes this a dinner to remember! Bonus, it’s super quick to make!

As I noted in the Parmesan Garlic Sauce & Wings I posted recently, those 2 flavors are a match made in heaven! For this dish, the chicken is cooked first followed by the sauce that will coat it. Garlic parmesan chicken is delicious when served on top of mashed potatoes, pasta, or zoodles!

If you feel like you have a lot on your plate and want to fill your literal plate with something comforting, quick, and delicious, look no further than this dish. Served alongside a veggie, it’s a meal your family will ask for again and again!

Table of Contents

What You’ll Need

Olive Oil
Butter
Boneless Skinless Chicken Breasts or Thighs
All-Purpose Flour
Garlic Powder
Chicken Broth
Fresh Garlic
Heavy Cream or Half & Half
Parmesan Cheese
Parsley (Optional)

Tools You’ll Need

How to Make Garlic Parmesan Chicken

First, you’re going to whisk together the flour dredge in a shallow bowl which includes the flour, garlic powder, salt, and black pepper. Before coating the chicken pieces on both sides in it, set aside 2 tablespoons of the flour mixture to use in the gravy step later.
If your pan is small, work in batches. To a large skillet on medium-high heat, add oil and butter. Sear the coated chicken pieces for 5 minutes per side or until they reach an internal temperature of 165°F. Transfer to a plate and set aside.

Turn the heat down to medium. Pour in ¼ cup of the chicken broth, and scrape up any solid bits from the bottom of the pan. These crunchy bits add a lot of flavor! Add the fresh garlic and cook, stirring often for 1 minute. Make sure it doesn’t burn. Add the reserved 2 tablespoons flour mixture. Stir and cook for an additional minute. Gradually pour in and stir the remaining broth and cream or half and half. Once the mixtures come to a light simmer, add the parmesan cheese.

grating parmesan cheese into the sauce as it cooks

Once the mixture has thickened, transfer the chicken back into the sauce, and flip so that both sides are covered with the sauce. Serve and garnish with parsley and additional parmesan cheese.

chicken added into the garlic parmesan sauce

Tips and Substitutions

Freshly shredded or grated parmesan cheese is preferred as the pre-shredded cheeses have added ingredients that keep it from clumping. Unfortunately, this also can prevent it from melting as well.
If you’re using half & half, don’t bring the sauce to a boil as it can curdle and separate.
What to serve it on:
- Creamy Whipped Mashed Potatoes
- Zoodles
- Buttered Noodles
What to serve with it:
- Whole Roasted Honey Carrots
- Crispy Green Beans
- Gremolata Green Beans
- Garlic Broccoli and Mushrooms
- Side Salad
Cream-based sauces don’t freeze well as they often will separate, so I don’t recommend it for this dish. If you have leftovers, store them in an air-tight container in the refrigerator for up to 4 days.

More Recipes Like This

This is a picture a blue plate with mashed potatoes on top. On the mashed potatoes rests a piece of chicken with a white garlic parmesan sauce and sprinkled with parsley. Next to the chicken is cooked green beans and broccoli.

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