Chicken Pillows With Creamy Parmesan Sauce

Chicken Pillows With Creamy Parmesan Sauce transform simple chicken breasts into a tender, flavorful dish wrapped in a flaky package. Smothered in rich, creamy Parmesan sauce, each bite is comforting, indulgent, and utterly irresistible. Perfect for weeknight dinners or special occasions, they turn an ordinary meal into something that feels like a warm hug on a plate.

Love More Chicken Ideas? Try My Melt In Your Mouth Chicken Breasts or this Crispy Chicken Chimichangas next.

Why You’ll Love This Recipe

These chicken breasts taste like they’ve been simmering all day, even though they come together in just 35 minutes. A golden sear locks in juiciness, while the creamy Parmesan sauce adds rich, indulgent flavor that even picky eaters can’t resist. The aroma alone draws everyone to the table, making it a weeknight favorite that feels special without any extra effort.

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Ingredient List

Chicken Pillows:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Creamy Parmesan Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese (freshly grated is BEST!)
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning

Optional Garnish:

• Fresh parsley, chopped

Substitution Notes: No fresh garlic? I’ve used the jarred minced stuff and it works fine. Heavy cream can be swapped for half-and-half if you’re watching calories, though you’ll lose some of that rich coating. My Italian seasoning ran out once and I just grabbed whatever dried herbs were in the cabinet – still delicious.

Why These Ingredients Work

Here’s the thing about this recipe – every ingredient has a job. The garlic and onion powder get right into the chicken instead of sitting on top like fresh seasonings sometimes do. That quick sear isn’t just for looks; it locks in the juices so you don’t end up with dry hockey pucks. The flour thickens our sauce without making it gluey, and that combination of chicken broth and cream gives you all the richness without being too heavy. Plus, good Parmesan actually helps everything stick together.

Essential Tools and Equipment

• Large skillet that goes in the oven (my cast iron works great)
• Whisk
• Baking dish if your skillet can’t go in the oven
• Meat thermometer
• Sharp knife
• Cutting board

How To Make Chicken Pillows With Creamy Parmesan Sauce

Step 1: Get That Oven Ready

Set your oven to 375°F. Mine takes forever to heat up so I always start here.

Step 2: Season Those Beautiful Chicken Breasts

Sprinkle the garlic powder, onion powder, salt and pepper all over the chicken. I’m pretty generous with this part because bland chicken is just sad.

Step 3: Create the Golden Sear

Heat the olive oil in your skillet over medium-high heat. When it starts shimmering, add the chicken. Don’t move it around – just let it sit there for 2-3 minutes per side until it’s golden. You’re not cooking it through yet, just getting that color. Take it out and set it aside.

Step 4: Build That Heavenly Sauce

Use the same skillet – don’t wash it! All those brown bits are flavor gold. Melt the butter over medium heat, then add the garlic. Let it cook for maybe 30 seconds until it smells amazing.

Step 5: Create Your Roux

Add the flour and whisk it around constantly. This part always makes me nervous because I don’t want lumps, but just keep whisking for a minute or two. It should look like wet sand.

Step 6: Build the Creamy Base

Here’s where you add the chicken broth and cream, but do it slowly while whisking. I learned this the hard way – dump it in too fast and you get lumpy sauce. Keep whisking until it’s smooth.

Step 7: Add the Star

Stir in the Parmesan cheese and Italian seasoning. Let it bubble gently for 3-5 minutes until it coats your spoon. Taste it and add salt and pepper if needed.

Step 8: Bring It All Together

Put the chicken back in the skillet and spoon some sauce over each piece. If your skillet won’t go in the oven, transfer everything to a baking dish.

Step 9: Finish in the Oven

Bake for 15-20 minutes. I always use my meat thermometer because nobody wants dry chicken – it should hit 165°F.

Step 10: Garnish and Serve

Sprinkle some parsley on top if you’ve got it, then dig in while it’s hot.

You Must Know

Don’t skip searing the chicken first. I tried shortcut versions and they just don’t taste the same. Those brown bits on the bottom of the pan are where the flavor lives.

Personal Secret: I pound my chicken breasts with a meat mallet until they’re about the same thickness all around. Sounds violent but it makes them cook evenly. I put them between plastic wrap so chicken doesn’t fly everywhere in my kitchen.

Pro Tips & Cooking Hacks

• Get a meat thermometer: I used to guess when chicken was done and ended up with rubber. 165°F takes the guesswork out.
• Fresh Parmesan matters: The pre-shredded stuff from a bag doesn’t melt right and tastes like cardboard.
• Sauce too thick? Add more chicken broth. Too thin? Let it cook longer.
• Don’t rush the flour step: I’ve made floury-tasting sauce before because I was impatient. Cook it for the full minute or two.

Flavor Variations & Suggestions

Italian Herb Version: Sometimes I add dried rosemary or thyme to the chicken seasoning. Smells incredible.

Mushroom Lovers: Slice up some mushrooms and cook them after you remove the chicken, before making the sauce. My husband goes crazy for this version.

Lemon Brightness: A squeeze of lemon juice in the finished sauce cuts through all that cream nicely.

Spicy Kick: Red pepper flakes work if you like a little heat. Just a pinch though.

Make-Ahead Options

You can season the chicken earlier in the day and leave it covered in the fridge. I’ve done the prep work in the morning before work. But honestly, this sauce is best made fresh – it gets thick and weird when you reheat it. If you have to reheat leftovers, add a splash of cream to loosen it up.

Recipe Notes & Baker’s Tips

• Big chicken breasts: If yours are huge, cut them in half or they’ll take forever to cook through.
• Skillet size: Use a big enough pan so the chicken isn’t crowded. Crowded chicken steams instead of sears.
• Sauce texture: It should coat a spoon but still pour easily. Mine’s usually perfect after about 5 minutes of simmering.

Serving Suggestions

I usually serve this over mashed potatoes because that sauce pools in them perfectly. Egg noodles work great too. Sometimes I throw some green beans or broccoli on the side, but honestly, the chicken and sauce are the stars here. Get some crusty bread to soak up every last drop.

My kids like it with plain rice, and if I’m feeling fancy, I’ll open a bottle of white wine. Chardonnay or Pinot Grigio both work.

How to Store Your Chicken Pillows

Fridge: Leftovers keep for 3 days in a covered container. The sauce gets thick when it’s cold – totally normal.

Reheating: Microwave works fine, or warm it up on the stove over low heat. Add a little chicken broth or cream if it seems too thick.

Freezer: I wouldn’t recommend it. Cream sauces get weird and separated when you thaw them.

Allergy Information

Contains: Dairy (butter, cream, Parmesan), Gluten (flour)

Dairy-Free: Use dairy-free butter and try cashew cream with nutritional yeast instead of Parmesan. I haven’t tried this myself but my sister who’s lactose intolerant does stuff like this.

Gluten-Free: Swap the flour for cornstarch or gluten-free flour. Use about half the amount if you go with cornstarch.

Questions I Get Asked A Lot

My sauce turned out lumpy. What happened?

Usually means you added the liquid too fast or didn’t cook the flour long enough. Next time, whisk constantly and add the broth and cream slowly.

Can I skip the oven and just cook it on the stovetop?

Yeah, just turn the heat down to low, cover the pan, and cook for 15-18 minutes until the chicken hits 165°F.

I don’t have Italian seasoning. Now what?

Use whatever dried herbs you have – basil, oregano, thyme. Or just skip it, the dish will still taste good.

How do I know the chicken is actually done?

Get a meat thermometer. It should read 165°F in the thickest part. Don’t guess with chicken.

💬 Made this recipe? Tell me how it went! I love hearing about your cooking experiments and any changes you made.