Garlic Parmesan Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my garlic parmesan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – I usually make this with boneless skinless chicken breasts, but boneless skinless thighs work just as well and stay extra juicy. If you’re using a bone-in cut, I’d go with my pan fried chicken thighs or bone-in chicken breast recipe instead, because this creamy parmesan sauce will soften crispy skin.
• Garlic – I use fresh garlic for the best flavor, but a tablespoon of the jarred stuff will works. If garlic powder is all you have, stir in 3/4 teaspoon when you add the broth and cream instead.
• Chicken Broth – The sauce base. I recommend reduced-sodium store-bought or homemade chicken broth, as regular makes the sauce too salty when it reduces.
• Heavy Cream – Makes the sauce on the garlic parmesan chicken creamy. I don’t recommend lighter milks here, since the sauce won’t thicken properly.
• Parmesan Cheese – For flavor and to thicken the sauce. I usually use pre-grated parm for the sauce, but reserve an extra block to grate fresh over the chicken after cooking, too.
• Olive Oil, Sea Salt, & Black Pepper

How To Make Garlic Parmesan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season and sear the chicken. Pat the chicken dry, season both sides with salt and pepper, then sear it in a large skillet until golden and mostly cooked through. I look for good browning and remove it to a plate while I build the sauce.
2. Cook the garlic. Add a little more oil to the same pan and sauté the garlic just until fragrant. Don’t let it get too dark, or it can get bitter.

3. Build and reduce the sauce base. Pour in the broth and heavy cream, scraping up the browned bits from the pan as it simmers and reduces to a spoon-coating consistency.
4. Whisk in the parmesan. Reduce the heat and slowly whisk in the parmesan until the sauce is smooth and creamy, then season to taste.
5. Bring it all together. Return the chicken to the pan, spoon the sauce over it, and let it warm through. I finish the garlic parmesan chicken with fresh parsley and extra grated parmesan before serving.

Serving Ideas

I highly recommend serving this garlic parmesan chicken over a starchy base to soak up all that yummy sauce. Air fryer potatoes or roasted potatoes are my kids’ favorites. My husband and I usually lean toward lighter sides like mashed cauliflower (pictured above), roasted rutabaga, cauliflower rice, or zucchini noodles.

You can also lean into the garlic parmesan flavors with the sides, like parmesan brussels sprouts or roasted broccoli & cauliflower. For a cozy comfort meal, you can’t go wrong with my vegetable casserole recipe.