Easy Garlic Parmesan Chicken

Chicken • 20 Min • Comfort

This quick Garlic Parmesan Chicken is tender, juicy, and bursting with buttery garlic flavour. Made with just a handful of ingredients, it delivers a delicious golden crust and a creamy, savoury finish—perfect for busy weeknights or simple comfort meals.

• 2 large chicken breasts, sliced into cutlets
• 1 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp paprika (optional for color)

• 3 tbsp butter
• 4 cloves garlic, finely minced
• ½ cup grated Parmesan cheese
• ⅓ cup heavy cream (or evaporated milk)
• ½ tsp Italian seasoning
• 1–2 tbsp chicken broth or water (to thin if needed)

• Extra Parmesan
• Chopped parsley
• Fresh black pepper

• Steamed vegetables
• Buttered pasta
• Mashed potatoes
• Rice or quinoa

1. Season & sear the chicken

Pat chicken dry. Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side, until golden and cooked through. Remove and set aside.

2. Make the garlic base

Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté 30 seconds until fragrant—avoid browning the garlic.

3. Build the Parmesan sauce

Stir in heavy cream and Italian seasoning. Add Parmesan and mix until smooth and creamy.
If sauce thickens too much, add 1–2 tbsp broth or water.

4. Return chicken to the pan

Nestle chicken cutlets back into the sauce. Spoon sauce over the top and simmer 1–2 minutes to absorb flavor.

5. Finish & serve

Top with extra Parmesan, parsley, and black pepper. Serve with vegetables, pasta, or rice.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

• Large skillet
• Knife and cutting board
• Small whisk or spoon
• Measuring cups/spoons

• No heavy cream? Use half & half or evaporated milk.
• Low-carb option: Serve with zucchini noodles or cauliflower rice.
• Want extra crust? Lightly coat chicken in flour before searing.
• Add veggies: Spinach, mushrooms, or cherry tomatoes work beautifully.
• Dairy-free version: Use coconut milk + nutritional yeast (flavor shift but delicious).

• Refrigerator: Up to 3 days.
• Freezer: Up to 2 months (freeze without parsley).
• Reheat: Warm in skillet with a splash of water or broth to revive the sauce.

Why You’ll Love This Recipe

• Only 20 minutes from start to finish
• Restaurant-level flavor with simple ingredients
• Creamy, garlicky, comforting
• Pairs with almost any side
• Extremely family-friendly and budget-friendly

You may also enjoy our Fresh Mexican Chicken Burrito, try the 8-Ingredient Thai Coconut Curry, or go for a Thai Peanut Noodles.