Chicken Breasts With Creamy Parmesan Sauce

Chicken with creamy parmesan sauce
The Spruce
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
1072 Calories
69g Fat
12g Carbs
96g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1072
% Daily Value*
Total Fat 69g 88%
Saturated Fat 25g 125%
Cholesterol 334mg 111%
Sodium 715mg 31%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Protein 96g
Calcium 308mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious boneless chicken breasts are browned in the skillet then served with a wonderful and really easy cream cheese and Parmesan cheese sauce. The sauce is similar to a Mornay sauce with the addition of cream cheese. It's rich, creamy, and full of flavor. 

Serve this simple chicken and Parmesan sauce with hot buttered noodles and creamed spinach or fresh sliced tomatoes for a meal your family will love.


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  • 4 to 6 chicken breast halves (boneless, without skin)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 to 2 tablespoons olive oil
  • For the Sauce:
  • 2 tablespoons butter
  • 2 cloves garlic (finely minced)
  • 4 green onions (thinly sliced)
  • 4 ounces cream cheese
  • 1 cup milk (or half-and-half)
  • 1 cup parmesan cheese (freshly shredded; about 2/3 to 3/4 cup grated)
  • 1/8 teaspoon black pepper

Steps to Make It

Note: while there are multiple steps to this recipe, this chicken dish is broken down into workable categories to help you better plan for cooking.

For Chicken

  1. Gather the ingredients. 

    Chicken with creamy parmesan sauce ingredients.
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  2. Put chicken breasts between sheets of plastic wrap or in a plastic food storage bag and gently pound to thin evenly.

    Pound chicken in plastic wrap
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  3. Sprinkle the chicken breasts lightly with salt and pepper.

  4. Heat olive oil in a large skillet over medium heat.

    Heat olive oil in skillet
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  5. Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.

    Cook chicken on both sides in skillet
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  6. The minimum safe temperature for chicken is 165 F. Test with an instant-read thermometer inserted into the thickest portions. Chicken breasts can become dry if overcooked.

    Finished chicken breast in skillet
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  7. Next, you will make the sauce.

For the Sauce

  1. Gather the ingredients.

  2. Meanwhile, in a saucepan, melt butter over medium-low heat.

    Melt butter in saucepan
    The Spruce
  3. Sauté the garlic and green onions for about 1 minute.

    Saute garlic and green onions
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  4. Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat until hot and smooth.

    Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat
    The Spruce
  5. Stir in pepper and salt, to taste.

    Stir in salt and pepper to sauce
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  6. Ladle sauce over the chicken and garnish with parsley.

    Ladle sauce over the chicken and garnish with parsley.
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  7. Serve and enjoy!


  • If the chicken breasts are large, slice them in half horizontally to make two cutlets of even thickness. Alternatively, buy pre-sliced chicken breast cutlets. 
  • Serve the chicken over hot cooked noodles or another kind of pasta, or serve with rice or roasted potatoes. Add cooked greens, broccoli, or steamed green beans, or serve with a tossed salad. 

Recipe Variations

  • Replace the chicken with turkey breast cutlets.
  • For Tuscan flavor, add 1/2 cup of chopped sun-dried tomatoes (in oil, drained) and a tablespoon or more of freshly chopped basil leaves.
  • Substitute heavy cream for the cream cheese.
  • If you prefer cheddar cheese, add about 1 cup, shredded, in place of the parmesan.

What Is a Serving Size of Chicken?

  • Boneless chicken breasts often weigh in at 8 to 10 ounces, while a serving size is about half of that - or about 4 ounces. Choose smaller chicken breasts for meals or turn a large chicken breast into two smaller serving-size cutlets by slicing it in half horizontally. 

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