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Make this Garlic Parmesan Chicken for the whole family to enjoy! Tender and juicy chicken breast in a creamy parmesan sauce. Perfect for a weeknight dinner and ready in just 30 minutes.
You may also love my Mediterranean Chicken Skillet.
Recipe Overview
This is a light take on the classic chicken parmesan recipe that’s easy to make, low in carbs, and loaded with flavor. Chicken breasts sautéed to perfection and then tossed in with a creamy garlic parmesan sauce.
Skip the breading and make this homemade version instead for the entire family to enjoy in just 30 minutes. It makes for a perfect weeknight meal when in a rush and pairs well with many side dishes like rice, pasta, potatoes, or veggies. Make it into a complete meal by adding some cooked pasta right into the same pan!
Recipe highlight
- Creamy lip-smacking good: this chicken parmesan is seriously so good and full of flavor. So creamy with tender and juicy chicken with each bite!
- So easy to make: have dinner ready in just about 30 minutes, give or take. Make this creamy garlic chicken parmesan with ingredients you most likely already have at home!
Ingredients needed
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.
How to make creamy chicken parmesan
- Prepare the chicken: First, season the chicken with salt and pepper on both sides.
- Cook the chicken: Heat 2 tablespoons of oil in a heavy-bottom skillet over medium heat. Add chicken breast and cook until both sides are browned, and the inside is cooked through, about 12-15 minutes, depending on the thickness of your chicken breasts.
- Set the chicken aside: Next, once the chicken is done cooking, transfer to a chopping board and rest for 5 minutes, then thickly slice it.
- Make the sauce: Wipe the pan with a paper towel, add remaining 1 tablespoon of olive oil, and heat until hot. Add garlic and sauté until fragrant. Pour stock, Dijon mustard, 1 cup milk, salt, and pepper. Reduce the heat to low and let it simmer until the liquid starts to bubble.
- Meanwhile, whisk 1/4 cup of milk with the flour and cornstarch. Then, pour in the milk cornstarch mixture; cook whisking constantly until the sauce starts to slightly thicken. Stir in vinegar and grated parmesan cheese, whisk until sauce is thick and creamy. Add in the cooked chicken breast and cook until chicken is warm through, about minutes more.
- Add chicken to the sauce: Transfer the creamy parmesan chicken to a serving dish. Finally, sprinkle some more Parmesan on top if desired. Garnish with fresh parsley leaves and enjoy!
Substitutes and tips
- Chicken: You can switch out your protein with any other protein, like shrimp or salmon
- Substitute the olive oil with any other oil, like grapeseed oil and avocado oil.
- Chicken Stock: sub with vegetable stock. Don’t have any stock, use water. The flavor will vary slightly.
- Milk: I used 2%. Use any other milk. Lite coconut milk will work just fine.
- Use fresh garlic if possible. If you don’t have any use, 1 tablespoon of garlic powder
- Consider slicing the chicken breast into two thinner pieces if the chicken is too thick. Serving size will be 2 (thinner) chicken breasts.
- You can leave the chicken breasts unsliced if you prefer and serve them as whole breasts.
- Want to make this into a complete meal in one pan? Add some cooked spaghetti and toss, or for a healthier option, add some zucchini noodles.
Common Questions
Yes. You can make an extra batch of this chicken parmesan can be store in a tightly sealed container and freeze for up to 3 months. It may be easier to store them in a single serve containers for easier reheating and serving.
You can use any other protein, like salmon, shrimp, or white fish like cod.
If you do not have white balsamic, use regular balsamic or any other vinegar like white vinegar.
Yes. You can use boneless and skinless chicken thighs. The cooking time will vary a bit. The chicken thighs will need less time to cook.
What to serve it with
- Crispy Baked Zucchini Fries
- Baked Sweet Potato Wedges
- White Rice
- Roasted Garlic Cauliflower
- Cauliflower Rice
- Garlic Butter Mashed Cauliflower
Pin this now to find it later
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Creamy Garlic Parmesan Chicken
Ingredients
- 3 tablespoons olive oil, divided
- 1.5 pound chicken breasts, boneless skinless, about 4
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour, or any other flour
- 6 cloves garlic – finely chopped
- 1 cup chicken broth/stock
- 1 teaspoon Dijon mustard
- 1¼ cup milk
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon white balsamic vinegar
- ½ cup finely grated parmesan
Optional to garnish:
- Extra grated parmesan
- Fresh parsley
Instructions
- Season the 1.5 pound chicken breasts with 1.5 pound chicken breasts and ½ teaspoon kosher salt and ½ teaspoon black pepper on both sides. Heat 2 tablespoons of the 3 tablespoons olive oil in a heavy-bottom skillet over medium heat.
- Add chicken breast and cook until both sides are browned, and the inside is cooked through, about 12-15 minutes, depending on the thickness of your chicken breasts.
- Once the chicken is done cooking, transfer it to a chopping board and rest for 5 minutes, then thickly slice it.
- Wipe the pan with a paper towel, add the remaining 1 tablespoon of olive oil, and heat until hot.
- Add 6 cloves garlic – finely chopped, and sauté until fragrant. Pour 1 cup chicken broth/stock, 1 teaspoon Dijon mustard, 1 cup milk (from the 1¼ cup milk), ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce the heat to low and let it simmer until the liquid starts to bubble.
- Meanwhile, whisk 1/4 cup of milk with ¼ cup all-purpose flour and 1 tablespoon cornstarch. Pour in the milk cornstarch mixture; cook, whisking constantly, until the sauce starts to slightly thicken.
- Stir in 1 tablespoon white balsamic vinegar and ½ cup finely grated parmesan, whisk until sauce is thick and creamy.
- Add in the cooked chicken breast and cook until chicken is warm through, about 2 minutes more.
- Transfer the creamy parmesan chicken to a serving dish. Sprinkle some more Extra grated parmesan on top if desired.
- Garnish with Fresh parsley leaves and enjoy!
Notes
- Chicken: You can switch out your protein with shrimp or salmon
- Substitute the olive oil with any other oil, like grapeseed oil and avocado oil
- Chicken Stock: sub with vegetable stock. Don’t have any stock, use water. The flavor will vary slightly.
- Milk: I used 2%. Use any other milk. Lite coconut milk will work just fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great Easy Recipe. Really enjoyed it. I think it would even be better if shallots and or diced mushrooms were added also. Will definitely be trying again.
(Side note never had cornstarch and it still worked perfectly fine)
This was a huge hit. My youngest doesn’t like chicken breast and he had 3 helpings! (I didn’t have any white balsamic vinegar so I just used regular balsamic.). So glad I came across this recipe.
Amazing. so glad you liked it.
I’m not much of a cook but this looked tasty and easy enough. I used a cast iron skillet because that’s the only heavy bottoms skillet I had. I’m thinking the reason mine was brown is due to that. La Creuset would probably have been a better choice if i had one. It was very tasty though.
Question. Where is the flour supposed to go? I read and re-read the recipe but could not find it mentioned other than as an ingredient.
Hi Anne, So sorry we missed the flour. It goes in with the cornstarch and milk mixture. We fixed it. Glad you liked it though.