Here’s how you can make a super quick and super tasty chicken dish!
When I don’t have time and I want something really tasty, I make this Creamy Garlic Parmesan Chicken Skillet. Seriously, it’s so good. I just need one pan, 15 minutes, and dinner is ready. That’s it!
And if you love cozy, no-fuss dinners like this, you should also check out my 5 Cozy 30 Minute Dinner Recipes for Busy Nights for even more easy ideas.
Table of Contents
Why You’ll Love This
Look, we are all busy. But this recipe? It changes everything. It’s one pan, so less cleaning (we love that!). It uses simple ingredients you probably have right now. And the sauce? Oh my goodness. It gets so thick and creamy without using any flour at all. It is literally the best way to get everyone full and happy in no time.
And if you’re into this kind of creamy, comforting food, you’ll definitely want to try my One-Pan Creamy Garlic Chicken and Potatoes next—it’s the same cozy vibes with potatoes built right in.
What You’ll Need
Special Equipment:
- Large skillet or frying pan (non-stick or stainless steel)
- Tongs
- Cheese grater
The Ingredients:
- Chicken: 500g (approx. 1.1 lbs) chicken breast fillets
- Seasoning: Salt and black pepper (generous amount for both sides)
- Fat: 1–2 tbsp cooking oil (olive oil or vegetable oil)
- Aromatics: 2 cloves garlic, finely chopped
- Liquid: 500 ml (approx. 2 cups) heavy cooking cream (heavy whipping cream works best for thickening)
- Cheese: 70g (approx. ¾ cup grated) hard cheese (Parmesan, Grana Padano, or Pecorino)
- Garnish: Fresh parsley, chopped
This chicken is amazing with simple sides too—my The Crispy Garlic and Herb Roasted Holiday Potatoes or Baked Mac and Cheese with Crispy Topping turn it into the ultimate comfort food dinner.
Let’s Get Cooking!
1. Getting the Chicken Ready
First, I season 500 grams of chicken fillet. Pat them dry with a paper towel, then just add salt and pepper on both sides. Super simple.
By the way, write me in the comments—from which country are you watching me? It’s really nice to know that we can see each other all over the world!
2. Let It Get Color (The Most Important Part!)
Next, I pour oil into a large pan over medium-high heat and wait for it to heat up. Once it’s hot, place the chicken in the pan and fry for about 5 minutes on the first side.
Important tip: Do not move it while it is frying!
You really want to let it get that beautiful color. Look at that golden crust! Seriously, that’s where the taste comes from.
3. Flip and Set Aside
Flip the chicken and cook for another 4–5 minutes on the other side. Once browned, remove the chicken from the pan and set it aside on a plate (it doesn’t need to be 100% cooked through yet, it will finish in the sauce).
4. Start the Aromatics
Once the chicken has that nice color, take it out of the pan for a second. Reduce the heat to medium. Now, chop two cloves of garlic and fry them in that same pan for a short time—just 30–60 seconds to release the smell and taste. Don’t let it burn!
5. The Creamy, Cheesy Sauce
Now comes the part that changes everything! Pour in 500 milliliters of cooking cream. Then, grate 70 grams of hard cheese right into the bubbling cream. Stir constantly. This will make the sauce super thick and creamy, and get this—without flour.
6. 5 Minutes Is Enough
Stir it until it’s lovely and smooth, then return the meat (and any juices) to the sauce. Simmer for just 5 minutes. That’s really all you need! It doesn’t take long, just enough time for the sauce to bind and flavors to mix. If you’re ever unsure, you can quickly check the thickest part of the chicken with a thermometer—it should be at least 165°F (74°C) before serving so you know it’s cooked through and safe to eat.
7. Serve
Sprinkle some fresh chopped parsley on top, and serve immediately while juicy. One pan, 15 minutes, and everyone is full.
If you like the recipe, tell me in the comments!
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FAQs
What kind of u0022Hard Cheeseu0022 should I use?
I recommend using Parmesan (Parmigiano-Reggiano) or Grana Padano. These cheeses have a strong flavor and melt beautifully into the hot cream. Avoid soft cheeses like cheddar for this specific sauce, as we want that savory, salty kick!
Can I use milk instead of cooking cream?
Since we aren’t using flour to thicken the sauce, milk will be too thin. You really need heavy cooking cream (or heavy whipping cream) because when it boils with the cheese, it naturally reduces into that thick, luxurious sauce you see in the video.
How do I make sure the chicken doesn’t get dry?
Two secrets! First, don’t overcook it during the searing stage—just get the color. It finishes cooking gently in the sauce. Second, letting it rest in that sauce for the final 5 minutes keeps it super moist. If you’re worried, just check that the internal temperature hits at least 165°F (74°C) in the thickest part.
My sauce is too thick, what do I do?
No problem! If the heat was too high and the sauce got too thick, just add a tiny splash of water or milk and stir it until it reaches the consistency you like.
What should I serve this with?
This is perfect on its own if you are doing low-carb! But seriously, it is amazing poured over pasta, mashed potatoes, or rice to soak up all that creamy garlic goodness
One Pan Tasty Chicken Fillet (Creamy & Garlic)
Course: DinnerCuisine: Continental, Modern Home CookingDifficulty: Easy4
servings5
minutes15
minutes550
kcal20
minutesA super quick, juicy chicken dinner made in one pan. Tender fillets seared to perfection and simmered in a rich garlic-cream sauce thickened with hard cheese. No flour required!
Ingredients
- Equipment Needed:
Large frying pan
Knife & cutting board
Grater
- Ingredients
500 g chicken breast fillets
Salt (to taste)
Black pepper (to taste)
1–2 tbsp vegetable or olive oil
2 cloves garlic (minced)
500 ml heavy cooking cream
70 g hard cheese (Parmesan or Grana Padano)
1 tbsp fresh parsley (chopped)
Directions
- Season 500 g of chicken fillets with salt and pepper on both sides.
- Heat oil in a large pan over medium-high heat.
- Place chicken in the pan. Fry for 5 minutes per side. Crucial: Do not move the chicken while frying to ensure a golden crust.
- Remove chicken from the pan and set aside.
- Add minced garlic to the pan and fry for 1 minute until fragrant.
- Pour in 500 ml cooking cream and bring to a simmer.
- Grate 70 g of hard cheese into the cream. Stir well; the cheese acts as the thickener.
- Return the chicken to the pan. Simmer for 5 minutes to bind the flavors and finish cooking the meat. Check that the thickest part of the chicken reaches at least 165°F (74°C) before serving.
- Garnish with parsley and serve hot.
Notes
- The Cheese: Use a block of hard cheese like Parmesan or Grana Padano and grate it yourself. Pre-grated cheese often has anti-caking agents that prevent it from melting smoothly.
- The Cream: Make sure to use “cooking cream” or heavy cream (30%+ fat). Milk or half & half will be too thin and won’t thicken properly without flour.
- Serving: This sauce is amazing with pasta, rice, or just some crusty bread to dip in!
