Creamy Garlic Parmesan Chicken

By Rena |

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.

top view of creamy chicken skillet

This is a healthier 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 on the breading and make this homemade creamy chicken recipe 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!

Why we love this easy chicken recipe

  • 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!
  • Healthier chicken parmesan: this recipe is a healthier take on what you would typically get when you eat out without skipping out on taste and flavor!
  • 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 already have at home!
close view of slice chicken breast in a creamy white sauce

ingredients you will need

olive oil, divided
chicken breasts, boneless skinless
kosher salt and black pepper
all-purpose flour or any other flour
garlic cloves – finely chopped
chicken broth/stock
Dijon mustard
milk and cornstarch
white balsamic vinegar
finely grated parmesan
Fresh parsley to garnish

ingredients to make the creamy parmesan chicken

How to make this easy 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
  • Sub 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: we 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 think. 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.
sauve being poured over the slice chicken breast in pan

FAQ’s

How to store and reheat this Creamy chicken parmesan

Place any leftovers in a tightly sealed container and store in the fridge for up to 4 days. When ready to eat, either toss in a pan under medium heat with a bit of broth or water and allow it to heat up for 5 minutes or so. Or, you can reheat in your microwave for 1-2 minutes.

Can you freeze this chicken parmesan

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.

Is chicken parmesan healthy

The classic chicken parmesan recipe can be made healthier yes. This is a healthier take on the classic recipe without the breading with a creamy twist. Made without butter and healthier ingredients.

close up sliced chicken parmesan in a creamy white sauce

what to serve with this chicken Parmesan

sliced chicken breast in creamy sauce

Other healthy chicken recipe to try

top view of chicken in creamy sauce in red skillet

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top view of creamy chicken skillet

Creamy Garlic Parmesan Chicken

Tender and juicy chicken breast sauteed in a creamy parmesan garlic sauce.
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 469kcal
Author: Rena

Ingredients

  • 3 tbsp. olive oil divided
  • 1.5 lb chicken breasts boneless skinless, about 4
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ cup all-purpose flour or any other flour
  • 1 tbsp. olive oil
  • 6 cloves garlic – finely chopped
  • 1 cup chicken broth/stock
  • 1 tsp. Dijon mustard
  • cup milk
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp. white balsamic vinegar
  • ½ cup finely grated parmesan

Optional to garnish:

  • Extra grated parmesan
  • Fresh parsley

Instructions

  • Season the chicken with salt and pepper on both sides. 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.
  • Once the chicken is done cooking, transfer to a chopping board and rest for 5 minutes, then thickly slice it.
  • 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 flour and cornstarch. 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 2 minutes more.
  • Transfer the creamy parmesan chicken to a serving dish. Sprinkle some more parmesan on top if desired.
  • Garnish with fresh parsley leaves and enjoy!

Notes

Substitutes:
  • Chicken: you can switch out your protein with shrimp or salmon
  • Sub 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: we used 2%. Use any other milk. Lite coconut milk will work just fine.
Storage:
Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1chicken breast | Calories: 469kcal | Carbohydrates: 13g | Protein: 45g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 127mg | Sodium: 1088mg | Potassium: 811mg | Fiber: 1g | Sugar: 5g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 245mg | Iron: 1mg
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Reader Interactions

Comments

  1. Carole says

    5 stars
    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.

  2. Anne says

    4 stars
    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.

    • Rena says

      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.

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