This garlic parmesan chicken is one pan, 30 minutes, and about six ingredients you probably already have. Golden brown chicken breasts get coated in a butter garlic sauce, showered in parmesan, and finished until the cheese turns into this lacy, crispy crust on top.
It tastes like something you’d order at a restaurant and then quietly ask for the recipe. Except this one’s yours already.
Let’s get into it.
What You’ll Need
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 4 tablespoons butter
- 6 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup grated parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped
Tools You’ll Need
- Large oven-safe skillet (cast iron works great)
- Meat thermometer
- Sharp knife and cutting board
- Measuring cups and spoons
Pro Tips
Substitutions and Variations
| Original | Substitute | Notes |
|---|---|---|
| Chicken breasts | Chicken thighs | Stay juicier, more forgiving |
| Heavy cream | Half and half | Sauce will be thinner but still tasty |
| Parmesan | Asiago or Pecorino Romano | Both melt well, similar salty bite |
| Chicken broth | Vegetable broth | Works fine if that’s what’s on hand |
| Fresh garlic | 1.5 tsp garlic powder | In a pinch, fresh is better |
| Butter | Ghee | Good if avoiding dairy solids |
Want it spicy? Add a pinch of red pepper flakes to the sauce. Want it lighter? Swap the cream for extra chicken broth and a spoonful of Greek yogurt off the heat.
Make Ahead Tips
You can season the chicken and mince the garlic up to a day in advance. Keep them separate in the fridge until you’re ready to cook.
This dish doesn’t hold well fully assembled, since the parmesan crust is best straight out of the oven. If you want dinner to come together fast on a weeknight, do the prep the night before and the cooking takes about 20 minutes start to finish.
How to Make Garlic Parmesan Chicken
- Preheat the oven to 400°F.
- Season the chicken. Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and Italian seasoning.
- Sear the chicken. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear for 4 to 5 minutes per side, until golden brown. Remove and set aside.
- Build the garlic butter sauce. Lower heat to medium. Melt the butter in the same skillet, add minced garlic, and cook 30 seconds until fragrant. Don’t let it brown.
- Add the liquid. Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
- Stir in the cream. Simmer another 3 to 4 minutes, until it starts to thicken slightly.
- Return the chicken to the pan. Nestle it back into the sauce and sprinkle 1/2 cup of the parmesan evenly over the top.
- Bake for 10 to 12 minutes, until the chicken hits 165°F internally.
- Broil for the crust. Sprinkle the remaining parmesan on top and broil for 2 to 3 minutes, watching closely, until golden and bubbly.
- Rest, garnish, and serve. Let the chicken rest for 5 minutes, top with parsley, and serve warm.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Fat | 26g |
| Carbohydrates | 4g |
| Fiber | 0.5g |
| Sodium | 690mg |
Based on 4 servings. Values are estimates and will vary depending on exact ingredients used.
Meal Pairings
Leftovers and Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days.
To reheat, warm it gently in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce back up. The microwave works too, just cover the dish and heat in 30-second bursts so the chicken doesn’t turn rubbery.
This recipe isn’t a great freezer candidate. Cream sauces tend to separate once thawed, so it’s best enjoyed fresh or within a few days.
FAQ
Wrapping Up
This is one of those recipes that looks like it took way more effort than it actually did.
One pan, thirty minutes, and a garlic butter sauce that makes the whole kitchen smell incredible. Make it once and it’s probably going into the regular dinner rotation.
Give it a try this week and let me know how it turns out in the comments. Did you use chicken breasts or thighs? Any twists on the sauce? I’d love to hear about it.
