Creamy Garlic Parmesan Chicken | Rich, Flavorful, and Totally Crave-Worthy!

1. Introduction

Some dishes just wrap you in a warm, savory hug, and Creamy Garlic Parmesan Chicken is undoubtedly one of them. This recipe takes simple, familiar ingredients – tender chicken, pungent garlic, sharp Parmesan cheese, and rich cream – and transforms them into something truly extraordinary. It’s the kind of meal that silences the dinner table, punctuated only by contented sighs and the clinking of forks.

The beauty of this dish lies in its perfect balance. You start with boneless, skinless chicken breasts, seared to a beautiful golden-brown in a hot skillet, creating a flavorful crust that locks in the juices. Then, in the very same pan, you build a luscious, velvety sauce infused with fragrant sautéed garlic, savory chicken broth, and finished with luxurious heavy cream and generous amounts of nutty, salty Parmesan cheese. The result is chicken that is both tender and crisp, coated in a sauce so rich and flavorful, it makes every bite utterly crave-worthy.

This recipe has become a modern comfort food classic for good reason. It’s incredibly easy to make, requiring just one skillet and coming together in under 30 minutes, making it perfect for a busy weeknight. Yet, it feels elegant and special enough for a relaxed weekend dinner. It delivers that deep satisfaction found in the best comfort meals, similar to enjoying a hearty bowl of Creamy Cajun Potato Soup with Andouille Sausage on a chilly evening, or serving up individual portions of Mini Chicken Pot Pies. If you’re looking for a dependable chicken recipe that guarantees rave reviews, this Creamy Garlic Parmesan Chicken is about to become your new go-to.

2. Recipe Summary

Prepare a stunning and satisfying chicken dinner with minimal effort.

• Cuisine: Italian-American Comfort Food
• Difficulty Level: Easy to Medium-Easy (requires careful searing and sauce simmering)
• Total Preparation and Cooking Time: Approximately 30 minutes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
• Dietary Classification: Contains meat and dairy. Not suitable for vegetarian, vegan, or gluten-free diets as written (though it can be served with GF sides).

3. Equipment and Utensils

Using the right tools will make searing chicken and building that perfect sauce much easier. Here’s a list of the necessary equipment and why they’re important:

• Large Skillet: This is your workhorse for the entire recipe – searing the chicken and creating the sauce.
  • Specifications: Needs a diameter of 10-12 inches (approx. 25-30 cm) to provide enough surface area to sear the chicken breasts without overcrowding (which would steam instead of sear). The sides should be 2-3 inches (approx. 5-7.5 cm) high to comfortably hold the sauce and chicken once combined. A heavy-bottomed skillet, like stainless steel or cast iron (if seasoned well), is excellent for even heat distribution and achieving a good sear.
• Tongs: Essential for safely placing the chicken in the hot skillet, flipping it evenly, and removing it once cooked.
  • Notes: Tongs allow you to handle the hot chicken from a safe distance and get a good grip without piercing the meat (which can cause juices to run out).
• Silicone or Wooden Spoon: Used for stirring the sauce, scraping up the flavorful browned bits (fond) from the bottom of the pan, and incorporating ingredients.
  • Notes: A wooden spoon is sturdy, while a silicone spoon or spatula is great for scraping every last bit of flavor off the pan.
• Sharp Knife: Primarily needed for mincing the fresh garlic cloves.
  • Notes: A chef’s knife is ideal for mincing garlic efficiently. Ensure your knife is sharp for safety and ease.
• Small Whisk (optional but recommended): While a spoon can work, a small whisk is excellent for smoothly incorporating the Parmesan cheese into the sauce and ensuring a silky, lump-free consistency.
  • Notes: A balloon whisk or a flat whisk designed for sauces works well.
• Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.
• Cutting Board: For prepping the chicken and mincing the garlic. Use a separate board for raw meat if following food safety guidelines.
• Instant-Read Thermometer (Recommended): While not strictly listed, an instant-read thermometer is the most reliable way to ensure your chicken is perfectly cooked to 165°F (74°C) without being overcooked and dry.

Having these tools laid out and ready will make the cooking process flow seamlessly.

4. Serving Suggestions

This Creamy Garlic Parmesan Chicken is incredibly versatile and pairs well with a variety of sides, allowing you to customize your meal.

• Plating: Place the golden seared chicken breasts on plates or in shallow bowls. Spoon the luscious garlic Parmesan cream sauce generously over and around the chicken. Finish with a sprinkle of fresh chopped parsley for color and a touch of fresh flavor.
• Side Dish Ideas:
  • Pasta: Classic pairings include fettuccine, linguine, or penne.¹ Cook the pasta separately and serve the chicken and sauce over the top, or toss the cooked pasta directly into the skillet with the sauce just before serving to coat everything. This creates a dish similar to our Chicken Alfredo Lasagna: Creamy Sauce, Noodles, Savory Chicken Delight, just in a skillet format!
  • Potatoes: Creamy mashed potatoes are a perfect vehicle for the rich sauce. Roasted potatoes or even a simple baked potato also work well.
  • Rice: White rice, brown rice, or even a pilaf can soak up the sauce beautifully.
  • Vegetables: Steamed or roasted broccoli, asparagus, green beans, or Brussels sprouts add freshness and balance the richness. A simple side salad also works.
  • Bread: Crusty bread, garlic bread, or dinner rolls are essential for dipping into that glorious sauce.
• Complementary Side Dishes: While the main dish is hearty, starting with a simple soup or salad can round out the meal. Consider a light tomato soup or a fresh Caesar salad.
• Wine or Beverage Pairings:
  • Wine: A crisp, dry white wine complements the creamy sauce. Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay are excellent choices.
  • Non-Alcoholic: Sparkling water with lemon, unsweetened iced tea, or even a sparkling cider make refreshing options.

Serve this dish hot to enjoy the sauce at its perfect consistency and the chicken at its best.

5. Nutritional Information

Based on the provided estimate of approximately 480 calories per serving (serving 4), this is a calorie-dense and satisfying meal. It’s important to note that this is an estimate, and the actual nutritional values can vary based on the exact size of your chicken breasts, the amount and fat content of the heavy cream and Parmesan, and the amount of olive oil used. The calorie count will also increase significantly if served with calorie-contributing sides like pasta, rice, or potatoes.

• Calories per serving: Approximately 480 calories.
• Detailed Nutritional Breakdown (Estimate based on typical ingredients):
  • Macronutrient Distribution: This dish will be high in protein (from chicken and cheese) and fats (from heavy cream, olive oil, and cheese). Carbohydrate content will be relatively low from the sauce ingredients themselves, but significantly higher if served with starchy sides.
    • Protein: Chicken breast is a primary source of lean protein, and Parmesan cheese also contributes protein.²
    • Fats: Heavy cream, olive oil, and the fat in Parmesan cheese are the main contributors to the fat content, including saturated fat from the dairy.
    • Carbohydrates: Primarily from the dairy and garlic in the sauce, but not a significant source unless sides are added.
  • Other Nutrients: Will provide calcium (from Parmesan cheese) and some vitamins and minerals present in chicken. Garlic also offers potential health benefits. It will be moderately high in sodium due to the broth, Parmesan, and added salt.
• Dietary Information: This recipe contains meat and dairy and is not suitable for vegetarian, vegan, or gluten-free diets as written. Individuals monitoring fat, calorie, or sodium intake may want to enjoy this dish in moderation or explore variations using lighter ingredients (with caution, as noted below).

Important Note: Creamy Garlic Parmesan Chicken is comfort food, designed to be flavorful and satisfying.³ While delicious, it is rich. If you are tracking specific dietary goals, be mindful of portion sizes and the types of sides you choose. Substituting half-and-half or milk for heavy cream is possible, but it significantly increases the risk of the sauce splitting and will result in a less rich texture.

6. Storage and Reheating

Storing and reheating creamy sauces requires a little care to maintain the best possible texture.

• Proper Storage Instructions: Allow the chicken and sauce to cool completely before storing. Transfer them to an airtight container.
• Refrigeration Instructions: Store the airtight container in the refrigerator for up to 3-4 days. Be aware that the creamy sauce will thicken considerably as it cools.
• Freezing Recommendations: Freezing creamy sauces is generally not recommended. Dairy-based sauces, especially those made with heavy cream and cheese, tend to separate or become grainy when thawed and reheated. The texture will likely suffer. While technically safe to freeze, the quality is best when enjoyed fresh or refrigerated and reheated. If you freeze, expect changes in the sauce’s consistency.
• Reheating Methods: The best way to reheat Creamy Garlic Parmesan Chicken to restore the sauce’s smooth texture is on the stovetop.
  • Stovetop (Recommended): Transfer the leftovers to a skillet or saucepan. Heat over low to medium-low heat. As the sauce warms, it will likely be very thick. Add a splash (1-3 tablespoons) of milk, cream, chicken broth, or even just water. Stir gently and consistently as it heats to loosen the sauce and help it become creamy again. Continue heating until warmed through, taking care not to boil vigorously. Add more liquid if needed to reach your desired consistency.
  • Microwave: The microwave can work for convenience, but the sauce may not be as smooth. Place the leftovers in a microwave-safe dish. Add a splash of liquid (milk, broth, or water). Cover loosely and heat on 50-70% power in 1-minute intervals, stirring well between each, until heated through. Using lower power and stirring helps minimize separation.

Always ensure leftovers are heated thoroughly before consuming. Avoid reheating multiple times.

7. Expert Tips and Variations

Elevate your Creamy Garlic Parmesan Chicken from delicious to absolutely unforgettable with these tips and explore exciting variations.

• Tips from Professional Chefs:
  • Pat Chicken Dry: This is the most important step for getting a good sear. Moisture on the surface of the chicken will steam it instead of searing it, preventing that desirable golden crust from forming. Use paper towels to pat the chicken breasts very dry before seasoning.
  • Don’t Overcrowd the Pan: Give the chicken breasts space in the skillet. If they are too close together, the temperature of the pan will drop, and they won’t sear properly. Cook in batches if necessary.
  • Get That Golden Sear: Medium-high heat is crucial initially for searing. Let the chicken cook undisturbed for the recommended time on each side until a beautiful golden crust forms. This crust adds immense flavor.
  • Don’t Burn the Garlic: Minced garlic burns quickly, which makes it bitter. Reduce the heat to medium (or even medium-low depending on your stove) before adding the garlic and sauté for just 30-60 seconds until it’s fragrant, not brown.
  • Scrape the Fond: Those browned bits stuck to the bottom of the pan after cooking the chicken and garlic? That’s “fond,” and it’s packed with flavor. Use your spoon or spatula to scrape it up when you add the chicken broth. It dissolves into the sauce, adding depth.
  • Use Freshly Grated Parmesan: Pre-grated Parmesan often contains anti-caking agents that can make the sauce grainy and prevent it from melting smoothly.⁴ Grating your own from a block of good quality Parmesan cheese is worth the effort for a silky, delicious sauce.
  • Simmer Gently: When simmering the sauce, keep the heat at a gentle bubble, not a rolling boil. High heat can cause the cream to separate or “split.”
  • Rest the Chicken: Although you return the chicken to the sauce, allowing it to rest for a few minutes after searing helps the juices redistribute throughout the meat, ensuring it’s as moist as possible before being added to the sauce.⁵
• Common Mistakes to Avoid:
  • Not Patting Chicken Dry: Leads to steaming instead of searing.
  • Overcooking Chicken: Results in dry, tough chicken breasts. Use a thermometer to check for 165°F (74°C).
  • Burning the Garlic: Ruins the flavor of the sauce.
  • Overheating the Sauce: Causes the cream to split.
  • Using Pre-Grated Parmesan: Can make the sauce grainy.
  • Not Scraping the Pan: You miss out on a significant flavor boost from the fond.
• Creative Recipe Variations: This recipe is a fantastic base for adding other flavors and ingredients.
  • Add Vegetables: Sauté chopped spinach (it will wilt into the sauce), mushrooms (sauté them first to release moisture), sun-dried tomatoes (add with the cream), or chopped artichoke hearts (canned, drained).⁶ Add them after the garlic but before the broth or with the cream.
  • Different Proteins: This sauce is excellent with other proteins like shrimp (cook very quickly at the end, just until pink), pork chops (adjust searing time for thickness), or even browned Italian sausage slices.
  • Add Heat: Stir in a pinch or two of red pepper flakes with the garlic for a spicy kick.
  • Add Herbs: Swap or add other fresh herbs like thyme or oregano along with the parsley.
  • Lemon Brightness: Stir in a squeeze of fresh lemon juice at the very end just before serving. Be cautious adding acidic lemon juice to hot cream sauce, as it can sometimes curdle if added too early or if the sauce is boiling.
  • Different Cheeses: While Parmesan is classic, you could experiment with adding a little grated Asiago or Romano cheese along with or instead of some of the Parmesan for a sharper flavor.
  • Bacon or Prosciutto: Cook some chopped bacon or prosciutto in the skillet before adding the chicken. Remove it and set aside, then proceed with the recipe, using some of the bacon fat instead of olive oil if desired. Stir the crispy bacon back into the sauce at the end.
• Seasonal Adaptations: In spring, add blanched asparagus tips or green peas to the sauce. In fall, roasted butternut squash cubes could be a delicious addition.

Experimenting with these variations allows you to tailor the dish to your taste and whatever ingredients you have on hand. Mastering the techniques here, such as achieving a perfect sear, is transferable to other chicken dishes, just like learning to grill chicken well from our Grilled Chicken Guide: Cuts, Tools, Marinades, More.

8. Ingredients Section

Here is a detailed look at the ingredients needed for this flavorful Creamy Garlic Parmesan Chicken, including measurements, suggestions for sourcing, substitutions, and notes on preparation.

• 4 boneless, skinless chicken breasts
  • Measurement Conversions: 4 breasts (same in Imperial and Metric, by count). Typically weigh around 1.5 – 2 lbs total (approx. 680-900g).
  • Quality and Sourcing: Choose good quality chicken breasts. Look for pieces that are relatively uniform in size for even cooking. Organic or free-range are options for potentially better flavor.
  • Notes on Ingredient Preparation: Pat them very dry with paper towels before seasoning and searing. If they are very thick (over 1 inch), consider slicing them horizontally into thinner cutlets or pounding them lightly to about a ¾-inch thickness for faster, more even cooking.
  • Possible Ingredient Substitutions: Boneless, skinless chicken thighs (will require slightly longer searing/cooking time), pork chops (adjust cooking time for thickness).⁷
• 2 tbsp olive oil
  • Measurement Conversions: 2 tbsp = 1/8 cup = approx. 30 ml.
  • Quality and Sourcing: Use a standard or extra virgin olive oil suitable for searing at medium-high heat.
  • Possible Ingredient Substitutions: Canola oil, grapeseed oil, or even a blend of butter and oil (butter adds flavor but can burn at high heat).
• Salt and pepper to taste
  • Measurement Conversions: To taste (varies). Start with perhaps ½ tsp salt and ¼ tsp black pepper for seasoning the chicken generously on both sides, and add more to the sauce as needed at the end. Remember Parmesan, broth, and any added ingredients (like capers) will also contribute salt.
  • Quality and Sourcing: Use kosher salt or sea salt. Freshly ground black pepper is recommended for best flavor.
• 4 cloves garlic, minced
  • Measurement Conversions: 4 cloves (same). Equivalent to about 1.5 – 2 tbsp minced (approx. 20-30g).
  • Quality and Sourcing: Use fresh garlic for the best flavor. Pre-minced jarred garlic can be a substitute in a pinch but often lacks the same punch and can burn more easily.
  • Notes on Ingredient Preparation: Mince the garlic finely using a sharp knife or garlic press. Have it ready to add to the pan, but be mindful that it cooks very quickly.
  • Possible Ingredient Substitutions: ½ tsp garlic powder (add with Italian seasoning instead of sautéing, though fresh garlic is highly recommended).
• 1 cup heavy cream
  • Measurement Conversions: 1 cup = 8 fluid ounces = approx. 240 ml.
  • Quality and Sourcing: Use heavy cream or heavy whipping cream with a fat content of 36% or higher. This high fat content is crucial for creating a rich, stable sauce that is less likely to curdle or split when heated.
  • Possible Ingredient Substitutions: Half-and-half or light cream can be used for a lighter sauce, but they are much more prone to splitting. Full-fat coconut milk could technically substitute for dairy-free, but it will significantly change the flavor profile.
• ½ cup chicken broth
  • Measurement Conversions: ½ cup = 4 fluid ounces = approx. 120 ml.
  • Quality and Sourcing: Use low-sodium chicken broth or stock to better control the overall saltiness of the dish.
  • Possible Ingredient Substitutions: Vegetable broth or dry white wine (wine will add acidity and flavor as it reduces).
• ¾ cup freshly grated Parmesan cheese
  • Measurement Conversions: ¾ cup (varies slightly depending on how packed) = approximately 3-4 ounces (approx. 85-115g).
  • Quality and Sourcing: This is a key ingredient for flavor and thickening. Use a block of good quality Parmesan cheese (like Parmigiano-Reggiano) and grate it yourself. Pre-grated cheese contains anti-caking agents that hinder smooth melting and can make the sauce grainy.⁸
  • Possible Ingredient Substitutions: Grated Grana Padano or Pecorino Romano (Pecorino is saltier and sharper, use a little less). A blend of hard Italian cheeses can also work.
• 1 tsp Italian seasoning
  • Measurement Conversions: 1 tsp = approx. 5 ml.
  • Quality and Sourcing: A standard blend of dried Italian herbs (typically includes basil, oregano, rosemary, thyme, and marjoram).⁹
  • Possible Ingredient Substitutions: Use a combination of individual dried herbs you have on hand (e.g., ½ tsp dried oregano + ½ tsp dried basil).
• 1 tbsp chopped fresh parsley (for garnish)
  • Measurement Conversions: 1 tbsp chopped (varies).
  • Quality and Sourcing: Fresh flat-leaf parsley is recommended for its vibrant color and fresh flavor as a garnish.
  • Notes on Ingredient Preparation: Chop finely just before serving.
  • Possible Ingredient Substitutions: Fresh basil or chives, or a small sprinkle of dried parsley (though fresh is much better for garnish).

Having all your ingredients prepped – chicken patted dry and seasoned, garlic minced, Parmesan grated, etc. – before you start cooking will make this a truly quick skillet meal. Thinking about quality ingredients, like choosing the right cut of chicken as outlined in our Guide to Grilled Chicken: Cuts, Tools, Marinades, More, directly impacts the deliciousness of your final dish.

9. Step-by-Step Instructions

Follow these detailed steps to achieve perfectly seared chicken and a luscious, creamy sauce.

1. Prepare and Season the Chicken: Take your 4 boneless, skinless chicken breasts and pat them extremely dry on all sides using paper towels. This step is non-negotiable for getting a good sear. Season the chicken generously on both sides with salt and pepper. If the breasts are very thick, slice them horizontally or pound them to a uniform thickness of about ¾ inch. This ensures they cook through evenly during the searing time.
2. Heat the Skillet and Oil: Place your large skillet (10-12 inch diameter, 2-3 inch tall sides) over medium-high heat. Let the skillet heat for 1-2 minutes before adding the 2 tbsp of olive oil. Swirl the oil to coat the bottom of the pan. You want the oil to be shimmering, indicating it’s hot enough for searing, but not smoking excessively.
3. Sear the Chicken: Carefully place the seasoned chicken breasts into the hot skillet using tongs. Arrange them in a single layer, ensuring there’s space between each piece. If your skillet is too small, cook the chicken in two batches to avoid overcrowding, which leads to steaming. Sear for 5-6 minutes per side. Resist the urge to move or flip the chicken before the time is up. This allows the chicken to develop a beautiful golden-brown crust, which adds significant flavor. The exact time will vary depending on the thickness of your chicken. Cook until the chicken is fully cooked through (internal temperature reaches 165°F / 74°C when checked with an instant-read thermometer in the thickest part). Once cooked, remove the chicken from the skillet and place it on a plate or cutting board. You can tent it loosely with foil to keep it warm and allow the juices to redistribute while you make the sauce.
4. Sauté the Garlic: Reduce the heat in the skillet to medium (or even medium-low if your stove runs hot). Add the 4 cloves of minced garlic to the residual oil and drippings in the pan. Sauté, stirring constantly with your spoon or spatula, for about 30 seconds to 1 minute, just until the garlic is fragrant. Be extremely careful not to let it burn, as burned garlic tastes bitter.
5. Deglaze the Pan: Pour in the ½ cup of chicken broth. Increase the heat slightly to bring the broth to a simmer. Use your spoon or spatula to scrape the bottom of the skillet, loosening all the flavorful browned bits (the “fond”) left over from searing the chicken and sautéing the garlic. This fond is packed with flavor and will dissolve into the sauce. Let the broth simmer for about 30 seconds to reduce slightly.
6. Build the Creamy Sauce: Reduce the heat back to medium-low. Stir in the 1 cup of heavy cream, ¾ cup of freshly grated Parmesan cheese, and 1 tsp of Italian seasoning. Stir or whisk gently until the Parmesan cheese is completely melted and incorporated into the sauce, creating a smooth consistency.
7. Simmer and Thicken the Sauce: Let the sauce simmer gently for 3-5 minutes, stirring occasionally. The sauce will thicken as the cream reduces and the Parmesan emulsifies into the liquid. You want a luscious consistency that coats the back of a spoon. Avoid bringing the sauce to a rapid boil, which can cause the cream to split.
   • Visual Cooking Cues: The sauce should look smooth and slightly coats the pan sides as you stir. It should be gently bubbling, not vigorously boiling.
   • Troubleshooting: If the sauce is too thin, simmer for a few more minutes. If it’s still not thickening, you can try adding a little more grated Parmesan or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) stirred in at the end, simmering for another minute (use sparingly). If the sauce appears separated or greasy, it may have been heated too high; remove from heat and try whisking vigorously or adding a tiny amount of cold butter.
8. Return Chicken to Skillet: Return the seared and rested chicken breasts (and any juices from the plate) to the skillet with the thickened sauce. Spoon the creamy sauce generously over the top of the chicken. Let it simmer gently in the sauce for another minute or two just to ensure the chicken is heated through and fully coated.
9. Garnish and Serve: Remove the skillet from the heat. Garnish the dish with fresh chopped parsley, sprinkling it generously over the chicken and sauce. Serve immediately while the sauce is warm and the chicken is tender.

These detailed steps, from proper searing technique to building a stable creamy sauce, will help you create a truly restaurant-quality dish at home. The entire process happens efficiently in one pan, minimizing cleanup, making it a perfect weeknight victory!

10. Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Creamy Garlic Parmesan Chicken:

• Q: Can I use chicken thighs instead of breasts?
  • A: Yes, absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and are often more forgiving than breasts, staying moist even if cooked slightly longer. Sear them for a little longer than breasts, likely 6-8 minutes per side, until they reach an internal temperature of 165°F (74°C). The rest of the recipe remains the same. For more tips on cooking different chicken cuts, see our Guide to Grilled Chicken: Cuts, Tools, Marinades, More.
• Q: How do I prevent the cream sauce from splitting or curdling?
  • A: The most important factors are using heavy cream (which is more stable than lighter dairy) and controlling the heat. Keep the sauce at a gentle simmer, never a rolling boil. Avoid adding acidic ingredients (like lemon juice) to a rapidly boiling or extremely hot sauce. If you do add something acidic, stir it in gently at the very end off the heat. Using freshly grated Parmesan cheese also helps, as pre-grated can make sauces grainy.
• Q: Can I add vegetables directly to the skillet?
  • A: Yes, this is a great way to make it a one-pan meal! Sauté quick-cooking vegetables like spinach (add it after the garlic, it will wilt quickly) or pre-cooked vegetables like roasted red peppers or sun-dried tomatoes (add with the cream). For heartier vegetables like mushrooms or bell peppers, slice them and sauté them in the skillet after removing the chicken but before adding the garlic, cooking until softened, then proceed with the recipe, leaving them in the pan.
• Q: What are the best side dishes to serve with this chicken?
  • A: Creamy Garlic Parmesan Chicken is fantastic with pasta (like fettuccine or penne), rice, mashed potatoes, or crusty bread for soaking up the sauce. Steamed or roasted vegetables like broccoli or asparagus also make excellent, lighter sides. For a comforting pasta option, you might also enjoy our Chicken Alfredo Lasagna, which shares some flavor profiles.
• Q: Can I use pre-grated Parmesan cheese from the store?
  • A: While convenient, pre-grated Parmesan is not recommended for sauces. It often contains anti-caking agents like cellulose powder which prevent it from melting smoothly and can give your sauce a grainy or slightly gritty texture. For the creamiest, smoothest sauce, it’s best to grate fresh Parmesan cheese from a block.
• Q: How do I know for sure that my chicken is cooked through?
  • A: The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast. It should register 165°F (74°C). Visually, the juices should run clear when you pierce the thickest part, and the meat should be opaque all the way through with no pink remaining. Avoid cutting into the chicken to check, as this lets the juices escape.
• Q: Can I make a larger batch of the sauce ahead of time?
  • A: You can make the sauce base (sauté garlic, add broth and cream, Italian seasoning) ahead of time and refrigerate it. However, wait to add the Parmesan cheese and bring it to a final simmer until just before adding the chicken to the skillet for serving. Adding the Parmesan and simmering allows it to emulsify and thicken properly. Reheating a sauce with Parmesan already incorporated can sometimes affect its texture.

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