Creamy Garlic Parmesan Chicken (Lightened Up)

This is creamy garlic Parmesan chicken with a lighter sauce. Greek yogurt takes the place of heavy cream, so you still get a rich, garlicky, cheesy sauce over golden chicken, with less fat and more protein.

It also happens to be cheaper. A scoop from a tub of plain yogurt does the job of a carton of cream, and the rest is chicken, broth, garlic and Parmesan.

Everything cooks in one skillet in about 30 minutes.

Ingredients and Swaps

• Chicken: Boneless, skinless breasts, pounded to an even thickness. Thighs work and are more forgiving.
• Greek yogurt: Plain, full-fat or 2%. Fat-free yogurt is more likely to curdle. Let it come to room temperature first.
• Parmesan: Freshly grated melts into the sauce best.
• Broth: Low-sodium chicken broth forms the base of the sauce.
• Cornstarch: Optional, for a thicker sauce. It also helps keep the yogurt from separating.

Tips for a Yogurt Sauce That Doesn’t Curdle

• Take the pan off the heat. Let the broth cool for a minute before the yogurt goes in. Boiling liquid makes yogurt separate.
• Temper the yogurt. Stir a few spoonfuls of the warm broth into the yogurt first, then add it all to the pan.
• Warm gently. Once the yogurt is in, keep the heat low and don’t let the sauce boil.
• Don’t overcook the chicken. Pull it at 165°F. It warms through again when it goes back into the sauce.

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Creamy Garlic Parmesan Chicken (Lightened Up)

This lightened-up creamy garlic Parmesan chicken is rich, comforting, and full of flavor. Made with wholesome ingredients for an easy, satisfying dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 cup low-sodium chicken broth
• ½ cup plain Greek yogurt
• ⅓ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper to taste
• 1 teaspoon cornstarch optional, for thicker sauce
• Fresh parsley chopped, for garnish

Method

 

1. Season the chicken breasts on both sides with salt, pepper, paprika, and Italian seasoning.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes.
5. Reduce heat to low. Whisk in Greek yogurt and Parmesan cheese until smooth.
6. If a thicker sauce is desired, whisk cornstarch with 1 tablespoon water and stir into the sauce.
7. Return chicken to the skillet and spoon sauce over the top. Simmer gently for 3–5 minutes.
8. Garnish with fresh parsley and serve warm.

Notes

• Add sautéed spinach or mushrooms for extra veggies.
• Use chicken thighs for a richer flavor.
• Swap Parmesan for Asiago or Pecorino Romano.
• Serve over zucchini noodles or cauliflower mash for low-carb.

What to Serve with It

Over pasta, rice or Creamy Mashed Potatoes, with Lemon Parmesan Roasted Asparagus or steamed broccoli. For the classic cream-based sauce, see Creamy Garlic Parmesan Sauce.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stove over low heat, adding a splash of broth if needed.
• Avoid microwaving on high, which can make the sauce separate.

Garlic Parmesan Chicken Questions

My sauce looks grainy. What happened?

The yogurt got too hot. It’s still safe and tastes fine. Whisking in a teaspoon of cornstarch mixed with water over low heat can help smooth it out.

Can I use sour cream?

Yes. Sour cream is a little more stable than yogurt and gives a similar tang.