Description
If you’re looking for a quick, easy, and delicious dinner, this creamy garlic parmesan chicken recipe is a must-try! Packed with rich flavors, tender chicken, and a velvety parmesan sauce, this dish is perfect for busy weeknights or a cozy family meal. Whether you’re a seasoned cook or a beginner, this easy chicken dinner recipe will become a favorite in your kitchen.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut in half lengthwise)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Garlic Parmesan Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon red pepper flakes (optional, for spice)
- ¾ cup parmesan cheese, grated
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1 cup baby spinach (for extra greens)
- ½ cup sautéed mushrooms
- ½ teaspoon chili flakes (for heat)
Instructions
Step1: Prepare the Chicken
- Pat the chicken breasts dry and season them evenly with salt, pepper, Italian seasoning, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Step2: Make the Creamy Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and let it simmer for 1-2 minutes, scraping up any bits from the pan.
- Lower the heat and add heavy cream, parmesan cheese, and red pepper flakes (if using). Stir until smooth.
Step3: Combine & Serve
- Return the seared chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to blend the flavors.
- Squeeze in lemon juice and garnish with fresh parsley.
- Serve hot over pasta, rice, or mashed potatoes.
Notes
- Use freshly grated parmesan for a richer, smoother sauce.
- Don’t overcook the chicken—use a meat thermometer and ensure it reaches 165°F (75°C) internally.
- For a thicker sauce, let it simmer an extra 2-3 minutes before adding the chicken back in.
- Substitute heavy cream with half-and-half if you want a lighter version.