This Garlic Parmesan Chicken and Gravy is a cozy, indulgent dish featuring juicy chicken bites seared to perfection and drenched in a rich, creamy parmesan garlic sauce with a hint of lemon. I love serving it over buttery mashed potatoes for the ultimate comfort food experience.

Why You’ll Love This Recipe

I always enjoy how this dish delivers big flavor with minimal effort. The chicken is super tender, the parmesan sauce is silky and garlicky, and it’s all balanced beautifully with fresh herbs and lemon. It’s a one-pan dinner that feels special without being complicated. Plus, it’s versatile enough for a family meal or casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or tenders
Olive oil
Paprika
Garlic powder
Onion powder
Salt and pepper
Butter (salted)
Garlic (minced)
Heavy cream
Parmesan cheese (grated)
Green onions
Lemon juice
Red pepper flakes
Fresh parsley
Mashed potatoes (for serving)

Directions

I start by trimming and pounding the chicken to about ¼ inch thickness, then cut them into large bite-sized pieces. I rub them with olive oil and season with paprika, garlic powder, onion powder, salt, and pepper. I let it rest for 10–15 minutes.
While the chicken rests, I peel and soak the potatoes in cold water for 10 minutes, then boil them until fork-tender.
In a large skillet over medium heat, I add olive oil and cook the chicken pieces undisturbed for 3–4 minutes per side until golden and fully cooked. I then lower the heat and add a few tablespoons of butter and some minced garlic, tossing everything together. I remove the chicken from the skillet and cover it.
In the same skillet, I melt butter and sauté the remaining garlic until fragrant. Then I add the heavy cream and simmer for a few minutes.
I stir in red pepper flakes, sliced green onions, and parmesan cheese, letting it simmer until thickened. Off heat, I add lemon juice.
I return the chicken to the skillet to coat it in the sauce.
I serve everything over mashed potatoes and top it with extra parmesan, parsley, and green onions.

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use chicken thighs instead of breasts for added juiciness.
For a low-carb version, I replace mashed potatoes with cauliflower mash.
If I’m out of heavy cream, I mix milk with a bit of flour or cornstarch for a lighter sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently over the stove with a splash of cream or broth to loosen the sauce. The mashed potatoes reheat well in the microwave with a bit of milk and butter stirred in.

FAQs

Can I make this ahead of time?

Yes, I’ve prepped the chicken and sauce a day in advance and reheated everything gently before serving. Just be sure to store the components separately.

What if I don’t have heavy cream?

I substitute with whole milk and a spoonful of flour or cornstarch to thicken the sauce. It’s not as rich but still creamy.

How do I keep the chicken from drying out?

I make sure not to overcook it and use a meat thermometer if needed. Also, letting it rest before cooking helps retain moisture.

Can I use pre-minced garlic from a jar?

I prefer fresh garlic for the best flavor, but in a pinch, the jarred kind works—just use a little extra for intensity.

Is this dish freezer-friendly?

I’ve frozen the chicken and sauce before (without the potatoes) and it reheats beautifully. I thaw it overnight and warm it slowly on the stove.

Conclusion

Garlic Parmesan Chicken and Gravy is everything I want in a comforting meal—savory, creamy, full of flavor, and incredibly satisfying. It’s easy enough for a weeknight and special enough for guests. This recipe has definitely earned a regular spot in my dinner rotation.