If you like your dinners saucy, slightly dramatic, and guaranteed to get you seconds (or at least a very enthusiastic stare from the dog), this Delish Creamy Garlic Parmesan Chicken is for you. Think juicy chicken seared until it’s smug about its color, then bathed in a garlicky, cheesy sauce that somehow makes vegetables feel like they’ve been emotionally supported. It’s fancy enough to impress someone who judges food by Instagram photos, but lazy-friendly enough for weeknight survival mode.

My husband once tried to “help” by announcing he would grate the parmesan. He brought back a block of something that might have been cheese centuries ago, waved it like a magic wand, and three minutes later we had parmesan dust everywhere — in hair, in shoes, in the dishwasher (which he insists is “self-cleaning”). The kids declared it a treasure hunt and I found tiny parmesan mountains for days. We still ate it. Would do again.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Creamy Garlic Parmesan Chicken

– It tastes like you actually planned dinner and read multiple recipes ahead of time — even if you didn’t.
– The sauce is indulgent but not apologetic; it’ll coat pasta, spoon, and possibly your conscience.
– Uses pantry-friendly ingredients so you can pretend you’re a gourmet and not just extremely prepared.
– It reheats well, which is chef-code for “leftovers that stop arguing with you in the fridge.”

Time-Saving Hacks

– Use pre-grated parmesan if you don’t enjoy hand cramps or existential questions about why your grater is missing.
– Buy pre-minced garlic in a jar. It’s not elegant, but neither is crying over chopping sixty cloves.
– Sear chicken batches in the same pan without re-washing between rounds — brown bits = flavor. Thank the gods of lazy.
– Make the sauce while the chicken rests. Multitasking like a culinary octopus.
– If you’re trying to avoid dishes, skip the extra pan and finish the sauce in the skillet you used for the chicken. Yes, get saucy.

Serving Ideas

– Serve over pasta if you want to carbo-load your feelings.
– Spoon on steamed broccoli or asparagus for the illusion of health.
– Put it on rice and call it rustic.
– Serve with wine if the kids drove you nuts. Full disclosure: also acceptable before kids drove you nuts.
– Keep it simple with crusty bread to sop up the sauce. No judgment if you double-dip.

What to Serve It With

Roasted or steamed green veggies, a pile of garlic mashed potatoes, or buttered noodles if you’re feeding picky humans. A crisp salad helps balance the richness if you care about manners. Otherwise: bread. Always bread.

Tips & Mistakes

– Don’t skip seasoning the chicken. Salt is not optional; it’s a personality for your meat.
– Don’t overcrowd the pan when searing — you want that golden crust, not a chicken sauna.
– If the sauce breaks (oil separates), whisk in a splash of cream or a pat of butter off the heat to bring it back like a responsible adult.
– Taste as you go. Whispering sweet nothings to the sauce is fine, but tasting works better.
– If your garlic burns, throw it out and start that part over. Charred garlic is bitter and unforgiving.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep in an airtight container for up to 3 days. Reheat gently on low heat with a splash of milk or broth to loosen the sauce—microwaving like a microwave rebel is fine, just stir halfway through.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Want lighter? Use half-and-half or a mix of cream and milk. Want more umami? Toss in a teaspoon of Dijon or a splash of white wine. Add mushrooms or sun-dried tomatoes if you’re feeling dramatic.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!