This garlic parmesan chicken in a luscious creamy sauce has been a weeknight favourite in my kitchen ever since I first tied the flavours together on a chilly evening. I discovered this combination on a night when pantry staples and a couple of supermarket chicken breasts had to turn into something special; the result was so comforting and rich that it instantly became my go-to when I wanted to serve something that felt indulgent yet came together quickly. The sauce is garlicky, tanged with lemon, mellowed by cream and finished with a generous measure of finely grated parmesan that melts into a glossy coating over the chicken.

I love to serve this over a mountain of buttery mashed potatoes with crisp green beans or steamed broccoli because the sauce soaks into the mash and creates the perfect spoonful. It also shines with crispy sautéed potatoes, pasta, or simply steamed rice. The technique is straightforward — a quick dusting and pan-fry followed by a brief simmer of the sauce — but there are a few small tricks that make a big difference: slicing the breasts thinly for even cooking, using full-fat cream to avoid splitting, and finishing with a squeeze of lemon to lift the richness. This is dinner food that smiles back at you and keeps everyone asking for seconds.

Ingredients

• Chicken breasts: Use 2 large boneless skinless breasts (about 7 ounces each). Slicing them thin gives quick, even cooking and a tender bite — aim for 1/2-inch thickness.
• Cornstarch coating: 2 tablespoons cornstarch with salt and spices helps build a golden crust and gives the sauce a silky body when the browned bits deglaze the pan.
• Seasonings: Salt, black pepper, garlic powder and a pinch of paprika round out the coating; the paprika adds subtle warmth and colour.
• Oil for frying: 3 tablespoons neutral oil such as sunflower or light olive oil — enough for a single generous coating in the pan to deliver a crisp exterior.
• Aromatics for the sauce: A small onion finely chopped and 3 large garlic cloves minced provide the sweet and fragrant base for the cream sauce.
• Liquid base: 3/4 cup strong chicken stock and 3/4 cup heavy (double) cream create the sauce’s body; a tablespoon of lemon juice brightens the final flavour.
• Parmesan: 1/2 cup finely grated parmesan folded into the sauce at the end melts into a glossy, nutty finish — use a good-quality Parmigiano-Reggiano for the best depth.
• To serve: Fresh parsley chopped, extra grated parmesan, and a crack of black pepper to finish; these small touches make the plate sing.

Instructions

Prepare the chicken: Slice each breast in half horizontally to yield four thin steaks, about 1/2-inch thick. Pat the pieces dry with kitchen paper — removing surface moisture is key for a good crust. Season both sides lightly with the salt and pepper before dredging. Coat the chicken: Mix 2 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika in a shallow bowl. Sprinkle or toss the chicken to coat evenly; the cornstarch will crisp quickly and create a base for the sauce to cling to. Pan-fry until golden: Heat 3 tablespoons oil in a large skillet over medium heat until shimmering. Add the chicken and fry 6-7 minutes total, turning occasionally, until the exterior is golden and the internal temperature reaches 165°F (74°C). Transfer the chicken to one side of the pan or remove and keep warm; leave any fond (browned bits) for the sauce. Sauté the aromatics: In the same pan, add the chopped onion (add a splash more oil if the pan is dry) and cook 2-3 minutes until softened. Add the minced garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook for 1 minute until fragrant, taking care not to burn the garlic. Finish the sauce and simmer: Stir in 3/4 cup chicken stock, 3/4 cup heavy cream, 1 tablespoon lemon juice and 1/2 cup finely grated parmesan. Return the chicken to the pan, arranging evenly, and bring the sauce to a gentle boil. Reduce heat and simmer 3 minutes until the sauce has thickened slightly and coats the back of a spoon. Taste and adjust seasoning. Plate and garnish: Serve the chicken with spoonfuls of sauce over mashed potatoes, pasta or rice. Scatter chopped parsley, extra grated parmesan and freshly cracked black pepper over each portion.

Storage Tips

Store cooled portions in airtight containers and refrigerate within two hours of cooking. For best quality, consume refrigerated leftovers within 48 hours. If freezing, place portions in freezer-safe containers with a little sauce to protect the chicken from drying. Label with the date and use within three months for the best texture. When reheating, warm gently in a skillet over low-medium heat and stir frequently; add a splash of stock or cream to loosen the sauce and avoid boiling, which can cause dairy to separate.

Ingredient Substitutions

If you’re short on heavy cream, full-fat creme fraiche is a great swap — it adds tang and is less likely to split if not overheated; for a lighter sauce, use a lower-fat crème fraîche but heat gently. Swap cornstarch for all-purpose flour (2 tablespoons) if you don’t have cornstarch, but brown the flour briefly before deglazing to remove raw taste. For a vegetarian alternative, use thick slices of pan-fried halloumi or large portobello caps and substitute vegetable stock; omit chicken and add extra mushrooms for umami.

Serving Suggestions

This feels most at home over creamy mashed potatoes so the sauce can be mopped up, but it’s equally good tossed with long pasta like fettuccine or served alongside roasted or crispy sautéed potatoes. For greens, buttery green beans, steamed broccoli or pan-sautéed spinach all complement the richness. Garnish with chopped parsley and extra grated parmesan for contrast and a fresh lemon wedge if you want an extra bright finish at the table.

Cultural Background

The flavour profile blends classic Italian elements — parmesan and garlic — with a British comfort-food sensibility of creamy pan sauces and mashed potato pairing. Dishes that combine protein with a cream-based parmesan sauce appear across Italian-American and British-Italian cooking, adapted over time to local ingredients. This recipe follows that tradition: simple technique, high-impact dairy and a reliance on aromatic garlic to build familiarity and depth.

Seasonal Adaptations

In spring and summer, stir in fresh peas and a handful of baby spinach at the end to add brightness and colour. In autumn and winter, add sautéed mushrooms and a splash of sherry or Madeira to deepen the sauce. For holiday gatherings, finish with a few crispy pancetta pieces or top with toasted breadcrumbs mixed with parmesan for a crunchy contrast.

Meal Prep Tips

Cook a double batch of sauce and chicken, then portion into individual containers for quick lunches or dinners. Keep mashed potatoes or pasta separate and combine when reheating to prevent them from absorbing too much sauce. Reheat covered in a skillet over low heat, adding 1-2 tablespoons of stock or cream per portion to refresh the texture. Containers with tight seals and shallow profiles reheat more evenly and quickly.

This garlic parmesan chicken is one of those dishes that’s both forgiving and rewarding: a few simple techniques produce a plate that feels elegant yet is utterly homey. Try it once, make small tweaks to suit your pantry, and it’ll become one of your reliable weeknight stars too.