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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 469kcal
Author Rena


  • 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


  • 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!


  • 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.
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.


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