Creamy Garlic Parmesan Chicken
Servings: 4
Calories: 414kcal
Indulge in the rich, comforting flavors of this Creamy Garlic Parmesan Chicken — a restaurant-worthy dish made right at home! Tender, juicy chicken breasts are seared to golden perfection, then simmered in a luscious garlic-Parmesan cream sauce that’s bursting with flavor. This quick and easy recipe comes together in about 30 to 45 minutes, making it perfect for busy weeknights or cozy weekend dinners. Serve it over pasta, rice, or mashed potatoes for a meal that’s sure to impress the whole family.
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Equipment
- 1 large (12-inch) skillet
Ingredients
For the Chicken Cutlets
- 6 6 oz chicken breasts skinless, boneless, pounded thin
- Salt and pepper
- 1 teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 tablespoon olive oil
For the Sauce and Serving the Dish
- 2 tablespoon unsalted butter
- 4 teaspoon garlic minced
- ½ cup white wine optional
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- ¾ cup heavy cream or half and half
- ½ teaspoon dried oregano
- ½ teaspoon dries basil
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese grated
- 1 tablespoon lemon juice optional
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season both sides of the chicken cutlets with salt, pepper, and paprika. Dredge each cutlet in flour, shaking off any excess.6 6 oz chicken breasts, Salt and pepper, 1 teaspoon smoked paprika, ½ cup all-purpose flour
- Heat the oil in a large skillet over medium heat. Working in batches, sear the cutlets until golden brown all over, about 5 minutes per side. Set aside.2 tablespoon olive oil
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the wine, and use a wooden spatula to scrape up any bits stuck to the skillet. Simmer until reduced by about half, usually about 3 minutes.2 tablespoon unsalted butter, 4 teaspoon garlic, ½ cup white wine
- Stir in the flour (1 tbsp) and cooke, stirring often, for 1 minute. Whisk in the chicken broth and stir until smooth, silky, and slightly thickened, about 1 to 2 minutes.1 tablespoon all-purpose flour, ¾ cup chicken broth
- Turn the heat to low and stir in the heavy cream, oregano, basil, salt, and pepper. Stir in the Parmesan cheese and lemon juice (if using) and stir until smooth. Return the chicken cutlets to the sauce and let simmer until heated through, just a few minutes.¾ cup heavy cream, ½ teaspoon dried oregano, ½ teaspoon dries basil, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ cup Parmesan cheese, 1 tablespoon lemon juice
- Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.2 tablespoon parsley
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- For the juiciest results, pound chicken breasts to an even thickness before cooking.
- Freshly grated Parmesan melts more smoothly than pre-shredded varieties and gives the sauce a richer flavor.
- If the sauce becomes too thick, stir in a splash of chicken broth or cream to loosen it.
- Add-ins like spinach, mushrooms, or sun-dried tomatoes make delicious variations.
- To lighten the dish, substitute half-and-half or evaporated milk for the heavy cream.
- This recipe pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently over low heat to keep the sauce creamy.
Nutrition
Calories: 414kcal | Carbohydrates: 18g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 673mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1346IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 1mg