This Creamy Parmesan Chicken Skillet is ready in just 30 minutes, and the Parmesan garlic sauce will make you lick the plate! Mmm.. So good! This will become a new favorite with your family!!
This Creamy Parmesan Chicken Skillet is one of those chicken dishes that you will NEVER forget. I know this first sentence seems exaggerated, but I promise you I’m being so honest. This is the most flavorful chicken I’ve ever tasted, and the best part it’s so easy to make.
This recipe calls for simple ingredients that you probably have in your kitchen. I mean, maybe not the sun-dried tomatoes, but it’s pretty easy to find at any local grocery store, just like my Healthy Baked Chicken Parmesan.
This creamy chicken recipe is also very gourmet and full of flavor. What do I mean by that? I totally feel that you can make this recipe and impress everyone when you have family or friends over because a) looks so pretty on a dish, b) it’s super flavourful since Parmesan, heavy cream and chicken are a match made in heaven and c) it’s easy to follow step by step and you will have more time to spend with your guests.
- It only takes about 30 minutes to be ready on your table. So, if you have busy weeknights, this Creamy Parmesan Chicken recipe is for you.
- You can also make this recipe with your favorite white fish, chicken thighs, or even shrimp. It tastes delicious.
Ingredients
- Olive oil — you can use olive oil or any other oil of choice, such as avocado oil. You can also use melted butter.
- Chicken breasts — free-range organic boneless skinless chicken breasts are what I use. If you use bone-in, skin-on chicken breasts, you’ll have to adjust the cooking time. It is important to use high-quality chicken, as some chicken breasts are injected with a solution of salt water to plump them up so they look better on the shelves.
- Salt and pepper — just a bit!
- Garlic — you’ll need to mince a couple of cloves of garlic. Fresh garlic is the best option to make this creamy garlic parmesan chicken.
- Fresh thyme leaves — you can also use dried thyme if you do not have any fresh leaves.
- Red pepper flakes — for a bit of extra heat. Optional: If you prefer, you can also use a little bit of paprika and onion powder.
- Broth — you can use chicken or vegetable broth. Make sure to use low-sodium, as we already add salt to the chicken. This will prevent the creamy parmesan chicken skillet from being too salty.
- Heavy cream — this is what makes the sauce thick and creamy. You don’t need a lot, so I recommend not skipping it. This ingredient is very important to make this creamy parmesan sauce.
- Sun-dried tomatoes — you can use the type in a jar in oil or in a bag. It’s up to you.
- Parmesan — I recommend using freshly grated parmesan for the best flavor and results.
- Fresh parsley — to garnish the dish with.
Instructions
Prepare the Equipment
- Preheat oven to 350 degrees F.
- In a large cast-iron skillet, add olive oil over medium-high heat.
Cook the Chicken
- Add chicken and season with salt and pepper. Make sure to space the chicken out so they are not overcrowded.
- Sear the chicken breasts until golden for about 3 minutes per side.
- Set the chicken aside.
Make the Creamy Sauce
- In the same skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant for about 1 minute.
- Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan, and season to taste with a bit of salt. Stir all together.
- Bring to a simmer.
Bake the Chicken
- Return chicken to the skillet and place the skillet in the oven.
- Bake for 15 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165ºF.
- Garnish with fresh parsley before serving over pasta, rice, or mashed potatoes.
Some of my favourite sides to serve with this creamy chicken are my cauliflower rice, zucchini cauliflower rice, some roasted vegetables, parmesan green beans, parmesan lemon asparagus, baked sweet potatoes fries, a salad. I love serving the chicken with rice, quinoa, and couscous as well.
Tip: How do I keep the chicken breasts from drying out?
Try to buy chicken breasts that are of even thickness and size. Doing so will prevent the chicken from being dry as you sear and bake them.
- Mediterranean Chicken Skillet: Made in less than 30 minutes, this Mediterranean chicken skillet recipe is perfect for a quick weeknight dinner as it’s all made in one pan.
- Sun-Dried Tomato, Spinach, and Cheese Stuffed Chicken: Stuffed with sun-dried tomato in oil, spinach, and mozzarella cheese, this chicken recipe is so flavorful, and your whole family will love it.
- One-Pan Balsamic Glazed Caprese Chicken: All made in one pan and in 30 minutes, this balsamic glazed caprese chicken comes together quickly and easily on a busy weeknight.
- Asparagus Stuffed Chicken Breast: Made with only a few simple ingredients, these stuffed chicken breasts are full of flavor, and your family will love them!
Creamy Parmesan Chicken Skillet
Video
Ingredients
- 1 tbsp. extra-virgin olive oil
- 4 Chicken breast
- Kosher salt and black pepper
- 2 cloves garlic minced
- 1 tbsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper
- 3/4 cup low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup grated Parmesan
- Fresh parsley for serving
Instructions
- Preheat oven to 350 degrees F.
- In a cast iron skillet add olive oil over medium-high heat.
- Add chicken and season with salt and pepper. Sear until golden for about 3 minutes per side. Set the chicken aside.
- In the same skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant for about 1 minute.
- Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with a little bit of salt. Please, be careful with the salt since Parmesan is already salty.
- Bring to a simmer, then return chicken to skillet and place the skillet in the over.
- Bake for 15 minutes or until chicken is fully cooked through and gets an internal temperature of 165ºF.
- Garnish with fresh parsley before serving.
Notes
- Recipe adapted from Delish.com.
- Make sure you pat dry your chicken first. The moisture will make it difficult for your skin to crisp up when you sear the chicken.
- If you do not have a cast iron skillet, use a regular skillet. Just transfer the chicken and sauce to a casserole dish to bake in the oven.
- I recommend grating your own parmesan cheese for best results.
- To store: Store leftover parmesan chicken in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave or on the stovetop when ready to eat.
- To freeze: Freeze the cooked chicken in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We had this for dinner tonight and it was wonderful! Thank you for such a delicious recipe, my husband said he definitely want s to have this again, I agree.
That’s awesome! I’m so so happy to hear that. Thanks for your lovely feedback 😉
This was excellent! It was quick, easy and really does not take any weird ingredients. I paired this with the cauliflower rice skillet recipe. Next time I would thicken the sauce after taking it out of the oven and serve is with cabbage noodles!!! YUM!
Mm.. cabbage noodles sounds like a great side dish for this recipe 😉
Delicious recipe that is easy to make. Took the leftovers and divided up in individual servings and put in freezer.
Just defrosted for lunch one month later. Even more delicious than before and so convenient!!
Wow that’s awesome! Happy you enjoyed this recipe even one month later 😉
Made this dish this evening found it so simple to make and the flavours were beautiful my whole family loved it will be definitely be havingnitnagain
That’s great. Thanks for making my recipe and for leaving your feedback 😉
I don’t have a skillet to put in the oven, I just moved out. Can I transfer everything to a Pyrex and put it in the oven that way?
yes you can.
My husband is a huge chicken parm fan, but not a tomato fan. More of a consistency thing I think. He likes a nice smooth tomato sauce. I’d like to make this, but I think he would struggle with the sun dried tomatoes. Or do you think I could pulse them in the blender maybe? Any suggestions? Thx!
Yes you can definitely pulse them in a blender. It will be work for sure 😉
What kind of heavy cream
I used half-half heavy cream.
Half and half is what I have, so glad it was used instead of heavy cream.
Is there another alternative to cream?
You can use canned coconut milk.
Very good. I sautéed some sliced mushrooms with the garlic that needed to be used. Since I only had half and half, added a little cornstarch slurry to it while it simmered to thicken a bit. The chicken cooked perfectly and the flavor was excellent. Served with some sautéed cauliflower/veggie blend rice from a package.
Excellent! Happy to hear that!
Absoluty delicious the only thing I changed was that we served it on a few baby boiled potatoes with sesalt and thyme with a little tsp of butter, gorgeous..Denise Belfast, Ireland
Happy you liked it!!
This was delicious!!! My whole family loved it. It’s definitely worthy of making for dinner guests too. I didn’t have fresh thyme so I used Italian seasonings and still great. Served it in angel hair pasta. Thanks for the recipe!
Mm… Sounds yummy!
Easy and
Quick and easy, really tasty.
Indeed 😉
My whole family (including 12, 6, and 3 yo kids) loved this meal. I e made it twice now. We eat it over noodles with whatever veggies I have and whatever bread I’ve made. Delicious.
That makes me SO happy!!!
Really great flavors in this dish. I served it with some creamy mashed potatoes that paired perfectly.
Mm.. this is the perfect combo!