Creamy Garlic Herb Chicken Recipe with Parmesan Risotto – Easy One Pan Dinner

If you’ve ever walked into a kitchen and been stopped in your tracks by the aroma of sizzling garlic and fresh herbs, you know there’s something magical about the promise of a hearty, creamy meal. The first time I made this creamy garlic herb chicken with parmesan risotto, I remember thinking, “Why haven’t I always cooked like this?” It’s rich, comforting, and so incredibly easy that it almost feels like cheating. This isn’t just another weeknight dinner—it’s a one-pan wonder that’ll have everyone at the table scraping their plates.

I stumbled on this combo during a particularly hectic week when my fridge was looking, well, pretty bare. I had chicken breasts, a lonely bunch of parsley, and just enough arborio rice to attempt a risotto. Add a little parmesan and cream, and suddenly I’d created something that tasted like it came from a fancy bistro. The best part? It all came together in one pan (less mess—hooray!), and my picky eaters even asked for seconds. Honestly, I’ve made this creamy garlic herb chicken recipe with parmesan risotto at least a dozen times since. It’s become my go-to for everything from cozy Sunday dinners to impress-the-in-laws nights.

This creamy garlic herb chicken is the kind of dish you’ll want to make again and again. It’s perfect for busy families, meal prep fanatics, or anyone craving a restaurant-quality meal without the hassle—or the fancy price tag. I’ve tested, tweaked, and perfected this recipe, so you can trust it’s foolproof. Grab your favorite skillet, let’s get cooking, and prepare yourself for a comforting, savory meal that’ll make you feel like a kitchen superstar.

Why You’ll Love This Creamy Garlic Herb Chicken Recipe with Parmesan Risotto

• Quick & Easy: This entire meal comes together in just about 40 minutes, making it a lifesaver for those nights when time is tight but you’re craving something special.
• Simple Ingredients: No need for a fancy grocery haul—chicken, garlic, herbs, cream, and parmesan are the stars, and you probably already have most of them at home.
• Perfect for Any Occasion: Whether you’re cooking a cozy dinner for two or feeding a hungry family, this creamy garlic herb chicken with parmesan risotto fits the bill.
• Crowd-Pleaser: Even the pickiest eaters can’t resist the creamy, garlicky sauce and the rich, cheesy risotto. This one’s a guaranteed hit at potlucks, dinner parties, or just a regular Tuesday night.
• Unbelievably Delicious: The chicken comes out juicy and tender, thanks to that creamy garlic herb sauce, and the parmesan risotto is pure comfort in every bite. You’ll be tempted to eat it straight from the pan (I won’t judge!).

What sets this creamy garlic herb chicken recipe with parmesan risotto apart is the way everything comes together in one pan. The chicken gets seared until golden, locking in all those juices, while the risotto soaks up the chicken’s flavor and the sauce’s creaminess. I love blending fresh herbs like parsley, thyme, and a touch of rosemary for a flavor that’s bright and earthy without overpowering the dish. And if you’ve ever struggled with dry or bland chicken, this recipe is your new secret weapon—it’s always moist and loaded with flavor.

Honestly, this meal just hits differently. There’s something about spooning creamy risotto alongside savory chicken that feels like an instant mood-booster. You can make it ahead for busy weeknights, or plate it up on your prettiest dishes for guests. Either way, it’s the kind of meal that makes you feel like you’ve really accomplished something (even if you just tossed it together between Zoom calls!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, creamy texture—no fuss, no stress. Most of these are pantry or fridge staples, and a few fresh herbs make all the difference.

• For the Chicken:
  • Boneless, skinless chicken breasts (about 4, 1.5 lbs/680g total)
  • Kosher salt and freshly ground black pepper (to season—don’t skimp!)
  • All-purpose flour (1/4 cup/30g, for dredging—helps the chicken get a lovely crust)
  • Olive oil (2 tablespoons/30ml, for searing)
  • Unsalted butter (2 tablespoons/28g, adds richness and flavor)
• For the Creamy Garlic Herb Sauce:
  • Fresh garlic cloves (5, finely minced—don’t be shy, this is where the magic happens)
  • Fresh thyme leaves (2 teaspoons, or 1 teaspoon dried thyme)
  • Fresh parsley (2 tablespoons, chopped, plus extra for garnish)
  • Fresh rosemary (1 teaspoon, finely chopped, or a pinch dried—optional, but so good)
  • Heavy cream (1 cup/240ml, for that luscious sauce)
  • Low-sodium chicken broth (1/2 cup/120ml, adds depth and keeps things from getting too thick)
  • Freshly grated parmesan cheese (1/3 cup/35g—use the good stuff for best flavor)
• For the Parmesan Risotto:
  • Arborio rice (1 cup/200g, short-grain rice is key for creamy texture)
  • Olive oil (1 tablespoon/15ml)
  • Shallot (1, finely chopped, or substitute with half a small onion)
  • Dry white wine (1/2 cup/120ml, optional but adds depth—can swap with extra broth)
  • Low-sodium chicken broth (3 cups/720ml, kept warm)
  • Unsalted butter (2 tablespoons/28g)
  • Freshly grated parmesan cheese (1/2 cup/50g, stirred in at the end for creaminess)
  • Salt and pepper (to taste)

Ingredient Notes & Substitutions:

• If you’re gluten-free, use a 1:1 gluten-free flour blend for dredging the chicken.
• No arborio rice? Try carnaroli rice, or in a pinch, use short-grain sushi rice for a similar result.
• Swap heavy cream with half-and-half for a lighter sauce (it’ll still be creamy, just a bit less rich).
• Lactose intolerant? Use lactose-free cream and parmesan-style cheese, or even a dairy-free alternative like Violife parmesan.
• Don’t have fresh herbs? Dried work too—just use about half the amount, since dried herbs are more potent.

I’ve tested this with both freshly grated parmesan and the pre-grated stuff in a pinch. Freshly grated is definitely best, but either way, you’ll get a creamy, cheesy risotto that’s hard to resist.

Equipment Needed

You don’t need a restaurant kitchen for this creamy garlic herb chicken recipe with parmesan risotto—just a few trusty basics:

• Large oven-safe skillet or sauté pan (12-inch): This is your workhorse. A cast iron or heavy-bottomed stainless pan is perfect for even heat. If you don’t have oven-safe, just use a regular skillet for the stovetop version.
• Medium saucepan: For keeping the broth warm while you make the risotto (this step makes risotto extra creamy and helps it cook evenly).
• Sharp chef’s knife and cutting board: For chopping herbs, garlic, and shallots.
• Measuring cups and spoons: I used both US and metric—accuracy helps, especially for risotto!
• Wooden spoon or silicone spatula: For stirring the risotto gently—you want to coax out the starch for creaminess, not beat it up.
• Tongs: Handy for flipping the chicken without tearing the crust.

If you don’t have a big skillet, you can use a Dutch oven or even a large nonstick pan (just keep an eye on the heat). I’ve made this with every tool under the sun—once, I even used a soup pot in a pinch. Just avoid flimsy pans, since risotto can scorch if the heat is uneven. For clean-up, soak your skillet right away (that cheesy crust comes off much easier that way!).

How to Make Creamy Garlic Herb Chicken with Parmesan Risotto

1. Prep the Chicken (5 minutes):
   • Pat 4 boneless, skinless chicken breasts (about 1.5 lbs/680g) dry with paper towels.
   • Season both sides with kosher salt and freshly ground black pepper.
   • Lightly dredge each breast in 1/4 cup (30g) all-purpose flour, shaking off the excess.
   • Tip: Don’t skip drying the chicken—helps the flour stick and gives a crispier crust.
2. Sear the Chicken (8 minutes):
   • Heat 2 tablespoons (30ml) olive oil and 2 tablespoons (28g) butter in a large skillet over medium-high heat.
   • When hot and shimmering, add the chicken. Sear for 4 minutes on each side, until golden brown.
   • Transfer chicken to a plate. It won’t be cooked through yet—don’t worry!
   • Warning: Don’t overcrowd the pan. If needed, sear in batches so the chicken browns, not steams.
3. Start the Risotto (10 minutes):
   • Reduce heat to medium. Add 1 tablespoon (15ml) olive oil to the same pan (no need to wipe it out).
   • Sauté 1 finely chopped shallot (or half a small onion) for 2 minutes, until translucent.
   • Add 1 cup (200g) arborio rice; stir for 1-2 minutes until grains look slightly translucent around the edges.
   • Pour in 1/2 cup (120ml) dry white wine (optional). Stir until absorbed, about 1 minute.
   • Sensory cue: You’ll hear a lovely sizzle and smell the aroma of the wine evaporating—yum!
4. Cook the Risotto (18–20 minutes):
   • Add 3 cups (720ml) warm chicken broth, 1/2 cup (120ml) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.
   • This takes about 18-20 minutes. Risotto should look creamy and the rice tender but with a slight bite in the center.
   • Troubleshooting: If the risotto looks dry, add a splash more broth or water. If it’s soupy, keep simmering until creamy.
5. Make the Garlic Herb Sauce (5 minutes):
   • In the same skillet, push risotto to one side (or use a separate small pan if it feels crowded).
   • Add 5 minced garlic cloves, 2 teaspoons fresh thyme, 1 teaspoon fresh rosemary (if using), and 2 tablespoons chopped parsley. Sauté for 1 minute, just until fragrant.
   • Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Bring to a gentle simmer.
   • Stir in 1/3 cup (35g) parmesan cheese until melted and smooth.
6. Finish Cooking the Chicken (8–10 minutes):
   • Return the chicken breasts (and any juices) to the skillet, nestling them into the sauce and risotto.
   • Reduce heat to low, cover, and simmer for 8–10 minutes, or until chicken is cooked through (internal temp 165°F/74°C).
   • Tip: Cut into the thickest part of a breast—juices should run clear, and no pink should remain.
7. Finish the Risotto (2 minutes):
   • Stir in 2 tablespoons (28g) butter and 1/2 cup (50g) parmesan cheese. Taste and adjust salt and pepper.
   • Risotto should be creamy and slightly loose—it will thicken as it sits.
8. Serve:
   • Spoon a generous serving of risotto onto plates. Top with a chicken breast and plenty of creamy garlic herb sauce.
   • Garnish with extra parsley and a sprinkle of parmesan if you’d like.
   • Note: For a hint of color, add a handful of baby spinach to the risotto in the last 2 minutes of cooking.

Cooking Tips & Techniques

I’ve made this creamy garlic herb chicken recipe with parmesan risotto more times than I can count—here are the tips that’ll help you nail it, every single time:

• Don’t Rush the Risotto: The secret to creamy risotto is patience. Add broth gradually and stir gently. If you dump it all in at once, the rice won’t release its starch, and you’ll miss out on that signature creaminess.
• Control Your Heat: Keep your skillet over medium or medium-low when cooking the risotto and sauce. Too high, and things can scorch or split. If you see the sauce bubbling hard, turn it down.
• Use Freshly Grated Parmesan: It melts better and doesn’t get clumpy. Trust me, I once used the pre-grated stuff, and the texture just wasn’t the same.
• Taste as You Go: Especially with salt—parmesan and broth can vary in saltiness, so adjust at the end for a perfectly balanced dish.
• Multitasking Pro-Tip: While the risotto is simmering with each broth addition, use that time to chop your herbs or prep your garnish. Just don’t walk away for too long—risotto needs a little attention!
• Rest the Chicken: Let the chicken rest for a minute or two before slicing—this keeps it juicy. I learned the hard way after cutting in too soon and losing all those tasty juices.

If your chicken ever seems dry, it’s usually from overcooking. Pull it off the heat right at 165°F (74°C), and it’ll stay juicy. And hey, if you accidentally overreduce the sauce, just whisk in a splash of warm broth or cream—it’s a simple fix!

Variations & Adaptations

Want to switch things up? Here are some fun ways to make this creamy garlic herb chicken with parmesan risotto your own:

• Lighter Version: Swap heavy cream for half-and-half, or use light cream cheese thinned with a bit of broth. You’ll still get creamy sauce with fewer calories.
• Gluten-Free Adaptation: Use gluten-free flour for dredging the chicken, and double-check that your broth and parmesan are certified gluten-free.
• Vegetarian Option: Skip the chicken and use thick slices of portobello mushroom caps, or sub in crispy tofu for the same creamy-herb experience. Use veggie broth for both the sauce and risotto.
• Seasonal Twists: In spring, add a handful of fresh peas to the risotto. In fall, toss in roasted butternut squash cubes for a sweet, nutty contrast.
• Cheesy Kick: For extra flavor, stir in a handful of sharp white cheddar or fontina with the parmesan.
• Herb Swap: Try basil or tarragon in place of parsley and thyme for a totally different herb profile. I once made this with all dill and a touch of lemon zest—so bright and fresh!

I love using whatever herbs are growing wild in the garden—sometimes I’ll even add a squeeze of lemon juice at the end for a bit of zing. If you’re dairy-free, use coconut cream and a vegan parmesan substitute. Just remember, risotto is forgiving—don’t be afraid to play!

Serving & Storage Suggestions

This creamy garlic herb chicken with parmesan risotto is best served hot, straight from the pan. The sauce is at its creamiest, and the risotto is perfectly tender. For a pretty presentation, sprinkle a little extra chopped parsley or a few shavings of parmesan over each plate. I love pairing this with a crisp green salad and a glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc—trust me, it’s a vibe).

Storage:

• Leftovers keep well! Store in an airtight container in the fridge for up to 3 days.
• For best results, store the chicken and risotto separately (if you can)—the risotto will keep its texture better this way.
• Freeze individual portions for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen up the risotto and sauce. Microwave works in a pinch—cover to keep moisture in. The flavors actually get even deeper after a night in the fridge, making leftovers a real treat!

Nutritional Information & Benefits

Here’s a general breakdown for one serving of this creamy garlic herb chicken with parmesan risotto (based on 4 servings):

• Calories: 620
• Protein: 39g
• Fat: 27g (mostly from cream, olive oil, and cheese)
• Carbohydrates: 51g
• Fiber: 2g
• Sugar: 2g

The chicken provides lean protein, while the risotto’s arborio rice offers satisfying, slow-digesting carbs. Fresh herbs add antioxidants and flavor without extra calories. If you’re gluten-sensitive, swap in gluten-free flour for dredging. The dish does contain dairy and is not suitable for vegans or those with severe lactose intolerance (though you can adapt it with dairy-free swaps!).

Personally, I love that this meal feels indulgent but is balanced enough for a special weeknight treat. It’s hearty, nourishing, and honestly, it just makes you feel good after a long day.

Conclusion

This creamy garlic herb chicken recipe with parmesan risotto is the kind of meal that turns an ordinary night into something memorable. It’s simple, comforting, and ridiculously flavorful—everything you want in an easy one-pan dinner. Whether you stick to the recipe or riff with your favorite herbs and veggies, you can’t go wrong. I’ve shared this dish with friends, family, and even coworkers (leftovers at lunch = instant envy), and it always gets rave reviews.

Give it a try, and don’t be afraid to make it your own! I’d love to hear about your adaptations—did you try a new herb combo? Make it dairy-free? Share your twist in the comments or tag me on Pinterest so I can see your creations. Trust me, once you taste that creamy, herby chicken with cheesy risotto, you’ll want to make this again and again. Happy cooking!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and stay juicy. Just adjust cook time—thighs may take a few minutes longer to cook through.

What if I don’t have arborio rice for risotto?

You can use carnaroli or even short-grain sushi rice for a similar creamy texture. Long-grain rice won’t work as well—it doesn’t get that classic risotto creaminess.

How do I make this creamy garlic herb chicken recipe dairy-free?

Swap the cream for canned coconut milk and use a vegan parmesan cheese. Use plant-based butter or olive oil. The flavor will be a bit different, but still delicious!

Can I make the risotto ahead of time?

Risotto is best fresh, but you can prep it ahead and reheat with extra broth or cream to loosen it up. Store chicken and risotto separately for best results.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of broth or milk to bring the risotto back to creamy perfection. Microwave works too—just cover to keep moisture in.

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