Creamy Garlic Parmesan Chicken

There’s nothing quite like the smell of garlic and Parmesan wafting through the house on a chilly Tuesday evening, especially when it means a comforting, family-friendly dinner is on the way. Creamy Garlic Parmesan Chicken has become a firm favourite in our household, a real winner after those hectic school runs and rainy afternoon playdates. I’ve been tweaking this recipe for years, trying to strike that perfect balance between flavour and ease. And, after countless attempts (and plenty of honest feedback from the kids!), I’ve finally landed on a version that’s simple enough for a weeknight but feels special enough for a weekend treat. I promise, this will become a go-to for your family, bringing a bit of warmth and deliciousness to even the busiest of days.

Why This Recipe Works

As a mum of two, I know that time is precious. This Creamy Garlic Parmesan Chicken recipe is designed with busy families in mind. It’s quick, easy, and uses ingredients you likely already have in your fridge and pantry. After over 8 years of feeding a hungry family, I can confidently say this one ticks all the boxes. Here’s why it’s a winner:

• Straightforward Method: Minimal fuss and easy-to-follow instructions make it perfect for even novice cooks.
• Child-Approved: My two are notoriously picky, but they absolutely adore this chicken. The creamy sauce is a real hit!
• Budget-Friendly: Uses everyday ingredients that won’t break the bank.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 120ml double cream
• 60ml chicken stock
• 60g grated Parmesan cheese, plus extra for serving
• 1 teaspoon dried Italian herbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Ingredient Notes

A few notes on the ingredients to ensure your Creamy Garlic Parmesan Chicken turns out perfectly:

• Chicken Breasts: I prefer using boneless, skinless breasts for ease, but you could also use chicken thighs. Just adjust the cooking time accordingly.
• Parmesan Cheese: Freshly grated Parmesan is best for flavour and melting. Don’t use the pre-grated stuff in the shaker, it just doesn’t melt as nicely. You can find good quality Parmesan in most UK supermarkets, usually near the deli counter.
• Double Cream: This is what gives the sauce its richness and velvety texture. Single cream will work in a pinch, but the sauce won’t be as thick.
• Italian Herbs: A blend of oregano, basil, rosemary, and thyme. If you don’t have a pre-mixed blend, you can use equal parts of each.

Step-by-Step Instructions

Follow these simple steps to create a delicious and comforting Creamy Garlic Parmesan Chicken.

Step 1: Prepare the Chicken. Pat the chicken breasts dry with paper towels. This helps them brown nicely in the pan. Season both sides with salt, pepper, and half of the dried Italian herbs.

Step 2: Sear the Chicken. Heat the olive oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. They don’t need to be cooked through at this stage, just nicely browned.

Step 3: Sauté the Garlic. Remove the chicken from the pan and set aside. Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will turn bitter.

Step 4: Make the Sauce. Pour in the double cream and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and let it thicken slightly, about 2-3 minutes.

Step 5: Add Parmesan and Herbs. Stir in the grated Parmesan cheese and the remaining Italian herbs. Continue to stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Step 6: Simmer Chicken in Sauce. Return the chicken breasts to the pan and nestle them into the sauce. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F).

Step 7: Garnish and Serve. Remove the chicken from the pan and place it on a serving platter. Spoon the creamy garlic Parmesan sauce over the chicken and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.

My Kitchen Tips & Tricks

Here are a few tips and tricks I’ve learned over the years to make this Creamy Garlic Parmesan Chicken even easier and more delicious:

• Don’t Overcrowd the Pan: If your frying pan isn’t large enough to fit all four chicken breasts without overcrowding, cook them in batches. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly.
• Pound the Chicken: For even cooking, pound the chicken breasts to an even thickness before searing. Place them between two sheets of cling film and use a rolling pin or meat mallet to gently flatten them.
• Add a Splash of Wine: For an extra layer of flavour, deglaze the pan with a splash of dry white wine after sautéing the garlic. Let the wine reduce slightly before adding the cream and chicken stock.
• Make it Spicy: If you like a bit of heat, add a pinch of red pepper flakes to the sauce.
• Kid-Friendly Tip: My children prefer the chicken cut into smaller pieces before adding it to the sauce. It makes it easier for them to eat!
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches 74°C (165°F) and remove it from the pan immediately once it’s cooked through.
• Make-Ahead Tip: You can prepare the sauce ahead of time and store it in the fridge for up to 24 hours. Just reheat it gently before adding the chicken.

Storage & Meal Prep

Here’s how to store leftovers and make this recipe ahead of time:

• Storage: Store leftover Creamy Garlic Parmesan Chicken in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a frying pan over low heat, adding a splash of chicken stock or milk if the sauce has thickened too much. You can also reheat it in the microwave, but be careful not to overcook the chicken.
• Make-Ahead: You can prepare the sauce up to 24 hours in advance and store it in the fridge. Just reheat it before adding the chicken.
• Batch Cooking: This recipe is perfect for batch cooking. Double or triple the recipe and freeze individual portions for easy weeknight meals.

Substitutions & Variations

Here are a few substitutions and variations you can try:

• Gluten-Free: This recipe is naturally gluten-free. Just be sure to use gluten-free chicken stock.
• Dairy-Free: For a dairy-free version, substitute the double cream with full-fat coconut milk and use a dairy-free Parmesan alternative. I haven’t personally tested this, but I’ve heard it works well.
• Vegetarian: Substitute the chicken with halloumi cheese or large portobello mushrooms for a vegetarian option.
• Seasonal Variation: Add some chopped asparagus or peas to the sauce in the spring, or some roasted butternut squash in the autumn.
• Ingredient Swaps: If you don’t have Italian herbs, you can use a mixture of dried oregano, basil, rosemary, and thyme.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the simmering stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the chicken is done?

The best way to tell if the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken breast. It should reach 74°C (165°F).

Can I use different types of cheese?

While Parmesan is the star of this dish, you could experiment with other hard cheeses like Pecorino Romano or Grana Padano. Just be mindful of their saltiness, and adjust the seasoning accordingly.

How do I store the leftovers properly?

Allow the chicken and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Make sure the container is well-sealed to prevent the chicken from drying out.

Will my children enjoy this recipe?

In my experience, most children absolutely love this Creamy Garlic Parmesan Chicken! The creamy sauce is a big hit, and the mild flavour is generally appealing to younger palates. However, every child is different, so don’t be afraid to adjust the seasonings to suit your family’s preferences. My youngest prefers it served with mashed potatoes, while my eldest likes it with pasta.

Can I scale this recipe for a larger or smaller family?

Absolutely! This recipe is easily scalable. Simply adjust the ingredient quantities proportionally to suit the number of servings you need. If you’re cooking for a crowd, consider using a large oven-safe dish and baking the chicken in the oven instead of simmering it on the stovetop.

The sauce is too thick/thin, what can I do?

If the sauce is too thick, add a splash of chicken stock or milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce quickly.

Serving Suggestions

This Creamy Garlic Parmesan Chicken is delicious served with a variety of sides. Here are a few of my family’s favourites:

• Pasta: Toss the chicken and sauce with cooked pasta, such as spaghetti, fettuccine, or penne.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with this dish.
• Roasted Vegetables: Serve with roasted broccoli, asparagus, or carrots for a healthy and flavourful meal.
• Rice: Plain rice or risotto makes a great base for the chicken and sauce.

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