Garlic Parmesan Chicken is a simple, tasty dish that brings together juicy chicken breasts with rich Parmesan cheese and lots of garlicky flavor. The chicken gets a nice golden crust from the cheese and garlic, making each bite crispy on the outside and tender inside. It’s a family favorite because it’s both flavorful and easy to make.
I love making this chicken when I want something comforting but not too complicated. The combination of garlic and Parmesan feels like it lifts the whole meal without needing a long list of ingredients. Plus, it’s perfect for nights when I don’t want to spend too much time in the kitchen but still want a dinner everyone will enjoy.
My favorite way to serve this is alongside a fresh salad or some steamed veggies and mashed potatoes. The creamy Parmesan goodness pairs well with just about anything, and the garlic adds that little kick I look forward to. It’s a great dish that feels a bit special even on a regular weeknight, and I always find myself ready for seconds!
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless, skinless breasts since they cook quickly and stay tender. If you want a juicier option, try using chicken thighs instead—they add more flavor and are forgiving if slightly overcooked.
Parmesan cheese: Parmesan brings a sharp, nutty flavor and creates a nice crust on the chicken. Pecorino Romano is a great substitute if you want a saltier, tangier taste.
Garlic: Fresh garlic cloves give the best aroma and punch to the sauce. If you’re in a hurry, garlic powder works too, but for best flavor, use fresh minced garlic in the sauce.
Mushrooms: Cremini mushrooms add an earthy note and nice texture. You can swap for white button mushrooms or even portobello for a meatier feel.
Heavy cream: Heavy cream makes the sauce rich and smooth. For a lighter sauce, try half-and-half or whole milk—but the sauce will be less creamy and thick.
How Do You Get the Perfect Crispy Parmesan Crust on the Chicken?
Getting the parmesan coating nice and crispy is key for flavor and texture. Here’s how I do it:
- Pat the chicken dry really well before seasoning—this helps the coating stick and crisp.
- Season the chicken first so every bite has flavor; sprinkle the Parmesan evenly and press it gently onto the surface.
- Cook the chicken in hot olive oil and butter over medium heat to get a golden crust without burning the cheese.
- Flip carefully to avoid losing that crust, and cook until the chicken reaches an internal temperature of 165°F (74°C).
If you follow these steps, you’ll get a tasty, crispy coating every time without sticking or burning. It’s a simple trick that makes a big difference in the final dish.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron pan; it cooks evenly and helps crisp the chicken nicely.
- Meat thermometer – this makes sure the chicken is perfectly cooked without overdoing it.
- Mixing bowls – for preparing the seasoning and coating the chicken with Parmesan cheese.
- Wooden spoon or spatula – useful for stirring the sauce without scratching your pan.
- Knife and cutting board – to slice mushrooms and chop parsley easily.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta to the sauce for a smoky, savory boost.
- Use different herbs like thyme or fresh basil to give the dish a different aromatic flavor.
- Stir in some cooked spinach or kale for a touch of greens and added texture.
- Replace mushrooms with sun-dried tomatoes or roasted red peppers for a sweeter, tangy twist.
Garlic Parmesan Chicken with Creamy Mushroom Sauce
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz mushrooms, sliced
- 3-4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried Italian herbs (or dried basil and oregano)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Fresh rosemary sprig (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes to cook. Overall, you’ll spend about 30 minutes from start to finish, including cooking the chicken and simmering the creamy mushroom sauce.
Step-by-Step Instructions:
1. Season and Coat the Chicken:
Pat the chicken breasts dry with a paper towel. Sprinkle both sides evenly with garlic powder, onion powder, paprika, salt, and black pepper. Press grated Parmesan cheese onto both sides so it sticks well.
2. Cook the Chicken:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. When hot, add the chicken breasts. Cook for 4-5 minutes on each side until they turn golden brown and are cooked through (internal temperature should reach 165°F or 74°C). Remove them from the pan and keep apart.
3. Prepare the Mushroom Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add sliced mushrooms and sauté for about 5 minutes until they soften and brown a little. Add minced garlic and cook for one more minute until nice and fragrant.
4. Make It Creamy:
Pour in the heavy cream and chicken broth, then sprinkle the dried Italian herbs. Stir everything together and bring the sauce to a gentle simmer. Let it cook for 4-5 minutes to thicken a bit. Taste and add salt and pepper if needed.
5. Finish and Serve:
Place the cooked chicken breasts back into the skillet, spoon some sauce on top, and warm for 2 more minutes. Sprinkle with fresh parsley and garnish with a rosemary sprig if you like. Serve hot, spooning the creamy mushroom garlic Parmesan sauce generously over the chicken. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps ensure even cooking and a nice crispy Parmesan crust.
Can I Make Garlic Parmesan Chicken Ahead of Time?
Absolutely! You can cook the chicken and sauce separately, then store them in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to avoid drying out the chicken.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk, but keep in mind the sauce will be less thick and creamy. Adding a small amount of flour or cornstarch can help thicken it.
How Should I Store Leftovers?
Place leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring the sauce occasionally for even warming.
