
Tender pan-fried chicken in a silky garlic-parmesan cream sauce — a comforting, quick dinner that's perfect over mashed potatoes, pasta, or rice.

This garlic parmesan chicken in a luscious creamy sauce has been a weeknight favourite in my kitchen ever since I first tied the flavours together on a chilly evening. I discovered this combination on a night when pantry staples and a couple of supermarket chicken breasts had to turn into something special; the result was so comforting and rich that it instantly became my go-to when I wanted to serve something that felt indulgent yet came together quickly. The sauce is garlicky, tanged with lemon, mellowed by cream and finished with a generous measure of finely grated parmesan that melts into a glossy coating over the chicken.
I love to serve this over a mountain of buttery mashed potatoes with crisp green beans or steamed broccoli because the sauce soaks into the mash and creates the perfect spoonful. It also shines with crispy sautéed potatoes, pasta, or simply steamed rice. The technique is straightforward — a quick dusting and pan-fry followed by a brief simmer of the sauce — but there are a few small tricks that make a big difference: slicing the breasts thinly for even cooking, using full-fat cream to avoid splitting, and finishing with a squeeze of lemon to lift the richness. This is dinner food that smiles back at you and keeps everyone asking for seconds.
In my experience, guests love how rich and silky the sauce feels without being overly heavy, and family members always ask for the leftovers for lunch the next day. The first time I made this for a small Sunday supper the table went quiet while people savoured their bowls — always a good sign. Over time I’ve learned small adjustments that keep the sauce from breaking and make reheating straightforward: keep the heat low and add a little extra stock if the sauce tightens up.
What I love most about this dish is how few ingredients deliver so much comfort. The family always appreciates the crisped chicken beneath the creamy sauce, and leftovers transform easily into a quick lunch. Little additions — a scattering of parsley, an extra grating of parmesan or a squeeze of lemon — make every serving feel freshly finished.
Store cooled portions in airtight containers and refrigerate within two hours of cooking. For best quality, consume refrigerated leftovers within 48 hours. If freezing, place portions in freezer-safe containers with a little sauce to protect the chicken from drying. Label with the date and use within three months for the best texture. When reheating, warm gently in a skillet over low-medium heat and stir frequently; add a splash of stock or cream to loosen the sauce and avoid boiling, which can cause dairy to separate.
If you’re short on heavy cream, full-fat creme fraiche is a great swap — it adds tang and is less likely to split if not overheated; for a lighter sauce, use a lower-fat crème fraîche but heat gently. Swap cornstarch for all-purpose flour (2 tablespoons) if you don’t have cornstarch, but brown the flour briefly before deglazing to remove raw taste. For a vegetarian alternative, use thick slices of pan-fried halloumi or large portobello caps and substitute vegetable stock; omit chicken and add extra mushrooms for umami.
This feels most at home over creamy mashed potatoes so the sauce can be mopped up, but it’s equally good tossed with long pasta like fettuccine or served alongside roasted or crispy sautéed potatoes. For greens, buttery green beans, steamed broccoli or pan-sautéed spinach all complement the richness. Garnish with chopped parsley and extra grated parmesan for contrast and a fresh lemon wedge if you want an extra bright finish at the table.
The flavour profile blends classic Italian elements — parmesan and garlic — with a British comfort-food sensibility of creamy pan sauces and mashed potato pairing. Dishes that combine protein with a cream-based parmesan sauce appear across Italian-American and British-Italian cooking, adapted over time to local ingredients. This recipe follows that tradition: simple technique, high-impact dairy and a reliance on aromatic garlic to build familiarity and depth.
In spring and summer, stir in fresh peas and a handful of baby spinach at the end to add brightness and colour. In autumn and winter, add sautéed mushrooms and a splash of sherry or Madeira to deepen the sauce. For holiday gatherings, finish with a few crispy pancetta pieces or top with toasted breadcrumbs mixed with parmesan for a crunchy contrast.
Cook a double batch of sauce and chicken, then portion into individual containers for quick lunches or dinners. Keep mashed potatoes or pasta separate and combine when reheating to prevent them from absorbing too much sauce. Reheat covered in a skillet over low heat, adding 1-2 tablespoons of stock or cream per portion to refresh the texture. Containers with tight seals and shallow profiles reheat more evenly and quickly.
This garlic parmesan chicken is one of those dishes that’s both forgiving and rewarding: a few simple techniques produce a plate that feels elegant yet is utterly homey. Try it once, make small tweaks to suit your pantry, and it’ll become one of your reliable weeknight stars too.
Pat chicken dry before coating; dry surface yields a better crust and browning.
Use full-fat heavy cream to prevent splitting; if the sauce tightens when reheating, add a splash of stock.
Finish with lemon juice at the end to brighten the rich cream and parmesan flavours.
If sauce begins to separate, remove from heat and whisk in a small cube of cold butter to re-emulsify.
This nourishing garlic parmesan chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — cool completely, refrigerate in an airtight container and reheat gently in a skillet with a splash of stock or cream.
Freeze cooled portions in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
This Garlic Parmesan Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice each breast horizontally to make four thin steaks about 1/2-inch thick. Pat completely dry with paper towels to ensure good browning.
Combine cornstarch, salt, pepper, garlic powder and paprika in a shallow dish and coat both sides of each chicken piece evenly.
Heat 3 tablespoons oil in a large skillet over medium heat until shimmering. Fry chicken 6-7 minutes, turning occasionally, until golden and cooked through. Move chicken to one side of the pan or remove and keep warm.
Add the chopped onion to the pan and cook 2-3 minutes, adding a splash of oil if needed. Add minced garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook 1 minute until fragrant.
Stir in 3/4 cup chicken stock, 3/4 cup heavy cream, 1 tablespoon lemon juice and 1/2 cup grated parmesan. Arrange the chicken in the sauce, bring to a gentle boil, then simmer 3 minutes until slightly thickened.
Serve over mashed potatoes, pasta or rice. Top with chopped parsley, extra grated parmesan and a crack of black pepper.
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This recipe looks amazing! Can't wait to try it.
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