Creamy Parmesan Chicken

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Indulge in a delightful dinner with this Creamy Parmesan Chicken – perfect for a quick weeknight meal! What’s even better? You can whip it up in under 30 minutes! Whether you prefer it with pasta, rice, or the lower-carb option of cauliflower rice, this dish has you covered!

Creamy Parmesan Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4


  • 4 boneless skinless chicken breasts
  • 1 ½ teaspoons of dried oregano
  • Salt to taste
  • 1 teaspoon of paprika
  • Black pepper to taste
  • 1-2 tablespoons of olive oil
  • 4 tablespoons of unsalted butter
  • 4 cloves of minced garlic
  • 4 tablespoons of all-purpose flour
  • 1 cup of low-sodium chicken broth
  • 1/2 cup of heavy cream
  • 1 tablespoon of freshly chopped parsley
  • 1/2 cup of freshly grated Parmesan cheese


  • Place the chicken in a large sealable bag and use a mallet to pound it into 4 thin, even pieces. Season both sides generously with oregano, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook the chicken for 4-5 minutes on each side or until seared and reaches an internal temperature of 165°F. Transfer to a plate and set aside.
  • In the same skillet, add butter and garlic. Cook for 1 minute until garlic is fragrant. Add flour and continue to cook for 2-3 minutes or until the flour is a light golden brown, stirring frequently.
  • Pour broth and heavy cream into the skillet. Reduce heat to medium and whisk continuously until the sauce thickens.
  • Remove from heat, and stir in Parmesan, paprika, salt, and pepper. Adjust seasonings to taste.
  • Add chicken and its juices back to the skillet. Place over medium-low heat and let it simmer for 2-3 minutes or until the chicken is heated through.
  • Garnish with fresh Italian parsley and extra Parmesan. Serve warm!
  • Store leftovers in an airtight container in the fridge for 3-5 days.
  • Enjoy this scrumptious dish that’s as easy to make as it is delicious!

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