Creamy Garlic Parmesan Chicken

If you’re looking for a comforting dinner that’s bursting with flavour but still easy enough for a busy weeknight, this creamy garlic parmesan chicken is it. Juicy, golden-seared chicken is simmered in a silky sauce made with garlic confit, parmesan, sour cream and a splash of white wine. It’s rich, savoury and the kind of meal you’ll want to scoop up with a big piece of crusty bread.

Love a creamy chicken dinner? You will love my garlic confit chicken wings and creamy mushroom chicken.

There are some nights when I just want something a little indulgent, a little special, but not at all complicated. This creamy garlic parmesan chicken is that meal for me. Golden, juicy chicken simmered in the dreamiest sauce made with my beloved garlic confit, a splash of stock, thick and creamy sour cream, and lots of parmesan cheese.

I make this dish all the time when I want something simple but impressive. It comes together in about 30 minutes, uses just a handful of pantry staples, and can be served over pasta, rice, mashed potatoes or with crusty bread for scooping up every last bit of that delicious sauce. Pair it with a side of roasted vegetables or a crisp green salad to balance the richness.

Why You'll Love This Recipe

• Ready in 30 minutes, perfect for busy nights
• Made with simple ingredients you probably already have
• My garlic confit creates the most flavourful, silky sauce
• It's super versatile as it pairs with pasta, rice, potatoes, or bread
• Family-friendly and easy to customise with vegetables like spinach, mushrooms or sun-dried tomatoes.

Ingredients for Creamy Garlic Parmesan Chicken

This creamy garlic parmesan chicken only needs a handful of pantry staples, but every ingredient plays a big role in making the sauce rich, silky and full of flavour.

• Chicken breast – Lean and quick-cooking, chicken breast sears beautifully to create a golden crust and a base of flavour for the sauce. You can use thighs if you prefer a juicier, fattier meat.
• Sour cream – Chosen over heavy cream because it gives the sauce a lighter, tangier finish, balancing out the richness of the parmesan and butter so the dish doesn’t feel overly heavy. You could also use cream if you prefer.
• White wine – A dry white wine like sauvignon blanc or pinot grigio is ideal. It deglazes the pan, lifting all the flavourful browned bits (fonds) while adding a subtle acidity that cuts through the richness of the sauce.
• Parmesan cheese – Freshly grated parmesan melts smoothly and gives the sauce its signature nutty, savoury depth.
• Garlic - Make the garlic confit ahead of time or replace with fresh raw garlic to save on time.

A full list of ingredients can be found in the recipe card below.

Tips for Perfect Creamy Garlic Parmesan Chicken

• Serve immediately – Cream-based sauces thicken as they cool, so serve right away for the silkiest texture.
• Don’t rush the sear – Let the chicken develop a deep golden crust before flipping. This locks in moisture and builds flavour for the sauce.
• Deglaze the pan properly – After searing, pour in the white wine and use a wooden spoon to scrape up the browned bits (fonds). This adds rich, layered flavour to the sauce.
• Simmer gently, don’t boil – At first, when you add the sour cream it will look like your sauce is not going to come together but trust the process! Keep whisking and keep the sauce at a low simmer.
• Use freshly grated parmesan – Pre-shredded cheese often contains anti-caking agents that stop it from melting properly, which can make the sauce grainy. Fresh is always best!

How To Make

This creamy garlic parmesan chicken comes together in one pan with just a few simple steps.

Step 1: In a large fry pan on a medium - high, bring the olive oil to heat. Add the chicken breast and cook for 2 – 3 minutes on each side or until golden brown and cooked through. Remove from the pan.

Step 2: In the same pan, add the butter. Once the butter is melted and foaming, add the garlic confit and stir through. Add the white wine and use a wooden spoon to scrape all the brown bits on the pan that were leftover from the chicken.

Step 3: Turn the heat to low and stir through the parmesan and sour cream with a splash of water. Stir through until the sauce is nicely emulsified.

Step 4: Add the chicken back to the pan, along with all its juices and cook for 1 minute, to heat through the chicken. Sprinkle over fresh parsley. Serve immediately.

FAQ's

How To Serve

• Spoon the chicken and sauce over a bowl of pasta, creamy mashed potatoes, or fluffy rice to soak up every bit of the sauce.
• Pair it with roasted vegetables (like broccoli, asparagus, or carrots) or my creamy cucumber salad for a fresh, cooling contrast.
• For a rustic, simple dinner, serve it with some of my homemade focaccia to mop up all of that delicious sauce.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stovetop over low heat, adding a splash of chicken stock or water to bring the sauce back to life and keep it silky. This dish isn’t ideal for freezing, as sour cream-based sauces can separate when thawed.

More Dinner Recipes

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Chicken Breast In Creamy Mushroom sauce

Seafood

Honey garlic butter salmon

Meat

Garlic butter steak bites

Garlic Confit

Lemony brothy beans with scallops

If you make this creamy garlic parmesan chicken 🧄🧀 please tag me on Instagram, TikTok or Pinterest  — I’d love to see your beautiful creations! 🤍🧑‍🍳 If you have any questions or would like to leave a review, drop a comment below. I always love chatting all things food and hearing your feedback on my recipes!