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One-pan garlic Parmesan chicken breasts served with creamy garlic Parmesan sauce.

One-Pan Garlic Parmesan Chicken

Juicy chicken breasts seared until golden and finished in a creamy garlic Parmesan sauce. This easy one-pan dinner is ready in about 35 minutes and pairs perfectly with mashed potatoes, pasta, rice, or vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
Garlic Parmesan Sauce
  • 3 tablespoons unsalted butter
  • 5 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet or cast iron skillet
  • Tongs
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Meat Thermometer

Method
 

  1. Pat the chicken breasts dry. Season both sides with salt, black pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for about 4–5 minutes per side, until golden brown. Transfer to a plate.
  3. Reduce heat to medium and melt the butter in the same skillet.
  4. Add minced garlic and cook for about 30 seconds, stirring frequently.
  5. Sprinkle in the flour and stir for about 30 seconds.
  6. Slowly add the chicken broth while stirring, then add the heavy cream and Italian seasoning. Bring to a gentle simmer.
  7. Reduce heat to low and gradually stir in the Parmesan until the sauce is smooth and creamy.
  8. Return the chicken to the skillet and spoon the sauce over it.
  9. Cover loosely and cook for another 5–8 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
  10. Garnish with fresh parsley and extra Parmesan. Rest for 5 minutes before serving.

Notes

  • Pound thick chicken breasts to an even thickness for more consistent cooking.
  • Freshly grated Parmesan melts better than pre-shredded cheese.
  • Keep the sauce at a gentle simmer rather than boiling.
  • Don't overcook the chicken.
  • If the sauce becomes too thick, add a splash of chicken broth or cream.
  • Refrigerate leftovers in an airtight container for 3–4 days.