Creamy Skillet Garlic Chicken with Parmesan Sauce
Tender chicken breasts seared to perfection and simmered in a rich, creamy garlic and parmesan sauce. This one-pan dish features a whole head of garlic that becomes mellow and sweet as it cooks, infusing the cream sauce with deep flavor. Perfect for weeknight dinners or entertaining, the chicken stays incredibly moist while the sauce becomes luxuriously thick and coating. Serve over pasta, rice, or with crusty bread to soak up every drop of the irresistible sauce.
Ingredients
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breasts, or thighs
- salt and pepper, to taste
- 1 small onion, diced
- 1 whole head garlic, peeled
- ¼ teaspoon thyme(optional)
- 1 cup chicken broth
- 1 cup heavy/whipping cream
- ½ cup parmigiano reggiano (parmesan cheese), grated
Instructions
- 1
Heat oil in large skillet over medium-high heat
- 2
Season chicken with salt and pepper and brown on both sides until golden
- 3
Remove chicken and set aside
- 4
Add onion, garlic, and thyme to same skillet and cook until onions are tender and garlic starts to turn golden brown
- 5
Add chicken broth and deglaze pan by scraping up brown bits with wooden spoon
- 6
Add cream and cheese and cook until cheese melts
- 7
Return chicken to pan and reduce heat
- 8
Cover and simmer for 20 minutes or roast covered in preheated oven for 20 minutes
Tips
Use a whole head of garlic for maximum flavor impact - the cloves become sweet and mellow when cooked this way
Don't skip deglazing the pan as those brown bits add tremendous depth to the sauce
Let the chicken rest briefly before slicing to retain juices
Good to Know
Refrigerate covered for up to 3 days. Reheat gently to prevent cream from breaking.
Can brown chicken and prep vegetables 1 day ahead. Assemble and cook when ready to serve.
Serve immediately over pasta, rice, or mashed potatoes with crusty bread for the sauce.
Common Mistakes
Don't cook on too high heat after adding cream to avoid curdling
Ensure chicken reaches 165F internal temperature before serving
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work wonderfully and stay even more moist during cooking. Use the same cooking time.
What if I don't have a whole head of garlic?
You can substitute with 6-8 large cloves, but the whole head gives much better flavor as it cooks down.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on low heat, adding a splash of broth if sauce thickens too much.