I love cooking elaborate dishes and taking my time to get a recipe right. But that’s not always possible. There are nights where we are all scrambling to get back from work or kids’ activities. Those evenings I still want to serve a good dinner to my family, but I don’t necessarily have the time to cook an elaborate meal. One pan chicken meals are the best solution to lack of time. Specifically, this creamy rosemary chicken parmesan is very easy to make, fast and you can serve it over pasta, rice, steamed veggies or with a side salad.
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I make this rosemary chicken parmesan to serve 8, which means 2 dinners for my family of 4. If you serve it with different sides, that makes for 2 different meals and allows you to have some more wiggle room in the evenings on busy nights. My kids love it over pasta, especially the first night when it is cooked fresh because they like a little bit of the cream with the chicken over pasta. The leftover chicken refrigerates well for few days.
This chicken dish is low carb as well. I find this very useful when I want to lower the amount of carbohydrates I eat in a day. I don’t go full keto, but I go through periods of time where I try to minimize intake of carbs. Another one of my chicken recipes that is low carb as well is this Creamy Spinach and Mushrooms Chicken.
Rosemary is a herb that is native to the Mediterranean region. It’s also one of my favorite cooking herbs. I use it in both fresh and dry form. Rosemary’s aroma is wonderful and it will make any dish smell delicious. In the Mediterranean countries, rosemary is used in roasting both meats and vegetables. My grandma used to say it has many curative and positive health benefits but I haven’t researched that part yet. In many Mediterranean countries, people will grow it in pots in their balconies like many other herbs.
Creamy Rosemary Chicken Parmesan Recipe
Recipe below notes 10 ounces of heavy cream but you can use anywhere from 10-16 ounces. Decide the amount of cream based on the side dishes you are using. For example, if you are serving this chicken over pasta, I would add more cream but if you are serving it with steamed veggies than I would just do 10 ounces etc.
Since this dish doesn’t have vegetables in the skillet, it allows space for more chicken. That is why the recipe is for 8 servings. In my family, some like chicken breast and some chicken thighs, so you’ll note from the pictures that the skillet has half and half. So feel free to cook it all with your choice of favorite chicken. I did use boneless skinless for both chicken breast and thighs.
I don’t add salt to this dish because I feel that amount of parmesan cheese has enough salt for the whole chicken. However, try it out before serving to see if salt level is as desired for you and your family.
Another note I wanted to add – make sure chicken is thawed properly. If it’s still frozen on the inside, the cooking time I’ve listed below might not be enough and you’ll risk eating uncooked chicken.
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Creamy Rosemary Chicken Parmesan
- 2.5 lbs boneless skinless chicken I used 1 lb chicken breast and 1.5 lbs chicken thighs
- 4-5 rosemary twigs
- 4 garlic cloves minced
- 0.5 butter stick (unsalted) or ghee
- 10 ozs heavy cream can use up to 16 ozs
- 4-6 ozs shredded parmesan
- pinch paprika
- Sauté chicken in butter, flip occasionally. About 3-4 minutes each side, especially if chicken thighs or chicken breasts are thick. Add more time as needed depending on heat you are using.
- Add garlic and paprika.
- When chicken is cooked well on both sides, add 2 rosemary twigs to pan. Rosemary’s smell is so perfect and your kitchen will smell amazing.
- Pour about 10 ozs of heavy cream (more if you’re going to serve over pasta). Lower heat and cover for few more minutes.
- Add shredded parmesan. Simmer for 2-3 minutes and turn heat off. Garnish with remaining rosemary.
- Serve over steamed veggies or pasta. We served ours yesterday over steamed asparagus.