Garlic Parmesan Sauce Recipe For Chicken

I often find myself craving a hearty, restaurant-quality chicken dinner, but I rarely have more than 30 minutes to make it on a weeknight. This creamy garlic parmesan sauce recipe for chicken is my absolute favorite solution, transforming simple chicken cutlets into a family-friendly favorite. The aroma of simmering garlic and basil immediately fills the kitchen, promising a satisfying meal, and the results are always delicious.

We’ve enhanced the classic garlic parmesan cream sauce by adding savory sun-dried tomatoes and fresh basil, creating a vibrant, flavorful sauce that’s rich without feeling heavy. This version of garlic parmesan chicken combines rich flavors in a quick, one-pan format that’s perfect for busy schedules. The combination of rich parmesan, sharp garlic, and sweet basil guarantees a delicious result every time.

Ingredients

• Boneless, Skinless Chicken Breasts: 600 g (1.3 lbs) boneless, skinless chicken breasts. Slice horizontally into four evenly sized cutlets (about 1.5 cm or 0.6 inches thick) to ensure quick, even cooking. Pat them thoroughly dry with paper towels before seasoning; this step is crucial for achieving a deep golden sear and preventing the chicken from steaming in the pan. Season generously with kosher salt and freshly ground black pepper.
• Olive Oil: 15 ml (1 tablespoon) extra virgin olive oil. Use this for searing the chicken cutlets at high heat to achieve a deep golden-brown crust, which adds a lot of flavor to the sauce base.
• Unsalted Butter: 30 g (2 tablespoons) unsalted butter. A crucial component for creating the base of the cream sauce. The butter melts down and provides a rich fat source for sautéeing the aromatics and building a luxurious texture.
• Minced Garlic: 6 cloves fresh garlic, minced. You’ll need plenty of fresh garlic for that signature, robust garlic flavor. Mincing ensures the garlic integrates fully into the sauce and releases its oils quickly. Avoid pre-minced jarred garlic for the best flavor.
• Sun-Dried Tomatoes: 60 g (1/2 cup) oil-packed sun-dried tomatoes, drained and finely chopped. The oil keeps them tender and flavorful, adding a sweet, tangy complexity that balances the richness of the cream. If you use dry-packed, rehydrate them first in warm water for 10 minutes.
• Chicken Broth: 120 ml (1/2 cup) low-sodium chicken broth. Used for deglazing the pan after searing the chicken and cooking the aromatics. The liquid helps scrape up the browned bits (fond) from the bottom of the pan, which are essential flavor components for the sauce. Vegetable broth can be used as a substitute.
• Heavy Cream: 240 ml (1 cup) heavy cream. The base for the luxurious, creamy texture of the sauce. Heavy cream provides the necessary fat content to create a stable sauce that won’t separate. Avoid using lighter creams or milk, as they can curdle when simmered with cheese.
• Grated Parmesan Cheese: 80 g (3/4 cup) finely grated Parmesan cheese. Use freshly grated Parmesan cheese, as pre-grated varieties often contain anti-caking agents that prevent smooth melting. Grate it finely for quick and even melting.
• Fresh Basil Leaves: 30 g (1/4 cup) fresh basil leaves, chopped. Adds a bright, slightly sweet herbal note that pairs perfectly with the tomatoes and cheese. It should be added at the end, off the heat, to preserve its vibrant green color and delicate flavor. Reserve a few whole leaves for garnish.
• Kosher Salt and Black Pepper: Used for seasoning both the chicken and adjusting the final flavor of the sauce. Start with 1 teaspoon of kosher salt for the initial seasoning, then taste the sauce at the end and adjust as needed.

Instructions

Here’s how to create this simple yet impressive meal from scratch in about 30 minutes, all in one pan.

1. Prepare the Chicken Cutlets: Lay the sliced chicken cutlets flat and season generously on both sides with kosher salt and freshly ground black pepper. Make sure to pat them completely dry before seasoning; this step is vital for getting a good sear and preventing the chicken from releasing moisture during cooking.
2. Sear the Chicken: Heat the olive oil in a large skillet (a 10-inch stainless steel pan or cast iron skillet works best) over medium-high heat until it shimmers. Place the cutlets carefully into the hot pan, ensuring you leave space between them to allow browning rather than steaming. Sear for 3-4 minutes per side until the chicken is golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the pan and set it aside on a plate, tenting it loosely with foil to rest and stay warm.
3. Sauté Aromatics and Tomatoes: Reduce the heat to medium. Add the butter to the skillet, letting it melt completely. Add the minced garlic and the finely chopped sun-dried tomatoes. Sauté for 1-2 minutes, stirring constantly until the garlic becomes fragrant and lightly golden. Be careful not to let the garlic burn, as this will result in a bitter taste in the finished sauce.
4. Deglaze the Pan: Pour in the chicken broth, immediately scraping the bottom of the skillet with a wooden spoon to lift up all the browned bits (fond) left by the chicken and butter. Bring the liquid to a simmer and let it cook for about 2 minutes to reduce slightly and concentrate the flavors. This step ensures all the flavor from the searing process is incorporated into the sauce base for the garlic parmesan sauce recipe for chicken.
5. Thicken the Sauce: Stir in the heavy cream and bring the mixture back to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency. The sauce should coat the back of a spoon lightly; avoid overboiling, as this can cause the heavy cream to separate.
6. Finish with Cheese and Basil: Remove the skillet from the heat source completely. Stir in the freshly grated Parmesan cheese and the chopped fresh basil until the cheese melts fully and creates a smooth, velvety sauce. Taste the sauce and add additional salt and pepper as needed to balance the flavors.
7. Combine and Serve: Return the cooked chicken cutlets to the skillet, nestling them into the sun-dried tomato and basil cream sauce. Spoon the sauce over the chicken to ensure every piece is thoroughly coated before serving immediately. Garnish with additional fresh basil leaves and a final sprinkle of Parmesan cheese.

Tips for Creating the Ultimate Creamy Garlic Parmesan Sauce

Getting the perfect creamy texture in a rich sauce like this requires a few key techniques. Avoid common pitfalls by following these guidelines for a velvety finish on your chicken.

Use Freshly Grated Parmesan

Pre-grated Parmesan cheese often contains anti-caking agents like cellulose. These additives prevent smooth melting and can result in a grainy or lumpy texture when simmered in a cream sauce. For the creamiest results in this garlic parmesan sauce recipe for chicken, always grate a fresh block of Parmesan. Add the cheese off the heat or at a very low simmer to help it melt smoothly.

Don’t Over-Reduce the Cream

Heavy cream thickens quickly when simmering, especially after adding cheese. Avoid overcooking the sauce after adding the cream; let it simmer only until it coats the back of a spoon. If the sauce becomes too thick or begins to look oily, remove it from the heat and whisk in a splash of broth or water to thin it out slightly. Overheating can cause the cheese and cream to separate.

The Power of Deglazing

The browned bits (fond) left on the bottom of the pan after searing the chicken are essential for developing deep flavor. When you pour in the broth, use a wooden spoon to vigorously scrape these bits up from the pan bottom. This process, known as deglazing, incorporates all the savory flavor from the searing process into the base of the sauce, giving this easy garlic parmesan sauce recipe for chicken its depth.

What to Serve with Garlic Parmesan Chicken

This creamy chicken dish is highly versatile and pairs well with a variety of sides for a hearty, family-friendly meal.

Creamy Pasta Dishes

For a complete meal, serve the chicken alongside a simple, buttery pasta like fettuccine or linguine. The creamy garlic parmesan sauce for chicken coats the noodles beautifully, creating an instant, high-protein meal.

Mashed Potatoes or Rice

Mashed potatoes provide a classic, comforting base for soaking up every last bit of the rich sauce. Fluffy rice or quinoa also works well, providing a lighter base that balances the richness of the cream sauce.

Fresh Vegetables

Add a side of steamed broccoli, roasted asparagus, or a simple green salad with a light vinaigrette. The freshness of the vegetables cuts through the richness of the creamy sauce and ensures a balanced meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, absolutely. Using bone-in or boneless chicken thighs adds extra flavor and keeps the chicken very tender. Keep in mind that thighs typically require a slightly longer cooking time than breasts, usually 5-7 minutes per side to reach 165°F (74°C).

How do I keep the sauce from separating or clumping?

The key to preventing separation in this garlic parmesan sauce recipe for chicken is temperature control. Reduce the heat to low before adding the Parmesan cheese and stir constantly until it melts fully. I find that if the sauce looks like it might separate, removing it from the heat and whisking in a small amount of cold heavy cream helps bring it back together.

Is this recipe freezer-friendly?

Cream-based sauces generally do not freeze well, as they tend to separate upon thawing and reheating. It’s best to enjoy this dish fresh. You can, however, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet.

How can I make this dish even faster?

To save time, slice the chicken breasts into cutlets before starting. You can also quickly sauté the aromatics in the pan first, remove them, sear the chicken, then add them back in with the broth when building the sauce base for this quick meal.

What other ingredients can I add to the sauce?

This versatile garlic parmesan sauce recipe for chicken pairs well with many additions. Consider adding spinach, mushrooms, or roasted red peppers along with the sun-dried tomatoes. You can also sprinkle in red pepper flakes for a touch of heat.

Conclusion

This quick garlic parmesan sauce recipe for chicken delivers on its promise of easy weeknight comfort food with a gourmet twist. The combination of tender chicken cutlets and the rich sun-dried tomato and basil cream sauce is sure to be a new family favorite. Pin this recipe and try it this week for a simple yet satisfying dinner that makes healthy eating easy.

garlic parmesan sauce recipe for chicken

---

• Author: Sarah Williams
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This quick one-pan creamy garlic parmesan chicken with sun-dried tomatoes and basil is a restaurant-quality meal that’s perfect for busy weeknights, ready in about 30 minutes.

---

Ingredients

Scale 1x2x3x

• 600 g (1.3 lbs) boneless, skinless chicken breasts, sliced into four cutlets
• 15 ml (1 tablespoon) extra virgin olive oil
• 30 g (2 tablespoons) unsalted butter
• 6 cloves minced garlic
• 60 g (1/2 cup) sun-dried tomatoes, drained and chopped
• 120 ml (1/2 cup) low-sodium chicken broth
• 240 ml (1 cup) heavy cream
• 80 g (3/4 cup) grated Parmesan cheese
• 30 g (1/4 cup) fresh basil leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

---

Instructions

1. Prepare Chicken Cutlets: Pat the sliced chicken cutlets dry and season generously with salt and pepper on both sides.
2. Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 3-4 minutes per side until golden brown and cooked through (165°F). Remove the chicken and set aside.
3. Sauté Aromatics and Tomatoes: Reduce heat to medium. Add the butter, minced garlic, and chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant; be careful not to burn the garlic.
4. Deglaze Pan: Pour in the chicken broth, scraping the bottom of the pan to lift up all the browned bits (fond). Simmer for about 2 minutes to reduce slightly.
5. Thicken Sauce: Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens and lightly coats a spoon.
6. Finish with Cheese and Basil: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese and chopped basil until the cheese melts fully and creates a smooth sauce. Season with additional salt and pepper as needed.
7. Combine and Serve: Return the cooked chicken cutlets to the skillet and nestle them into the sauce. Spoon the sauce over the chicken and serve immediately, garnished with fresh basil.

Notes

For best results and a smooth texture, use freshly grated Parmesan cheese instead of pre-grated varieties. Avoid overcooking the sauce after adding the cream; let it simmer only until it coats the back of a spoon to prevent separation. Deglazing the pan after searing is crucial for building deep flavor in the sauce base.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-searing, One-pan meal
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cutlet with sauce
• Calories: 550 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 100 mg

Keywords: creamy, garlic, parmesan, chicken, sun-dried tomatoes, basil, one-pan, weeknight, easy, quick