Garlic Parmesan Chicken
Tender chicken breasts in a rich, creamy garlic Parmesan sauce. This one-pan recipe delivers restaurant-quality flavor in just 25 minutes with minimal cleanup.
Ingredients
- For the Chicken:
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breast (2 breasts, sliced in half lengthwise)
- 2 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt to taste
- Fresh cracked pepper to taste
- For the Sauce:
- 2 tablespoons butter
- 6 cloves garlic finely minced
- 2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth low-sodium preferred
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese freshly grated is best
- Kosher salt to taste
- Fresh cracked pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the Chicken:
- In a shallow dish, whisk together 2 tablespoons flour, 2 teaspoons Italian seasoning, garlic powder, salt, and pepper.
- Slice each chicken breast in half horizontally to create thinner cutlets (4 cutlets total).
- Press each cutlet into the flour mixture, coating both sides. Shake off excess flour.
- Cook the Chicken:
- Heat olive oil in a large sauté pan over medium heat until shimmering (about 1 minute).
- Add the coated chicken cutlets to the hot pan. Cook for 4-6 minutes without moving them until golden brown.
- Flip the chicken and cook for another 4-6 minutes until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
- Make the Sauce:
- Reduce heat to medium-low. Add butter to the same pan (don't wipe it out).
- Once butter melts, add minced garlic, 2 teaspoons Italian seasoning, salt, and pepper. Stir constantly for 1 minute until fragrant. Watch carefully to prevent burning.
- Sprinkle 2 tablespoons flour over the garlic butter. Stir constantly for 1 minute to cook out the raw flour taste.
- Pour in chicken broth while whisking vigorously. Scrape up all the browned bits from the bottom of the pan.
- Add heavy cream while stirring. Bring to a gentle simmer.
- Add Parmesan cheese gradually in handfuls, stirring after each addition until melted and smooth.
- Let the sauce simmer for 2-3 minutes until thickened to desired consistency. Add a splash of broth if too thick; simmer longer if too thin.
- Finish the Dish:
- Return the cooked chicken to the pan, nestling it into the sauce. Spoon sauce over each piece.
- Let everything simmer together for 1-2 minutes to meld the flavors.
- Taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley.
- Serve immediately while hot with your choice of pasta, rice, or roasted vegetables.
Notes
Pro Tips: Slicing chicken breasts horizontally creates thinner cutlets that cook faster and more evenly
Let chicken sit at room temperature for 10 minutes before cooking for even cooking
Don't crowd the pan - cook in batches if necessary to achieve a golden crust
Use freshly grated Parmesan cheese for the smoothest sauce (pre-shredded contains anti-caking agents that can make sauce grainy)
Keep heat at medium-low when making the sauce to prevent cream from breaking
Scrape up all browned bits when deglazing - they add tremendous flavor Variations: Substitute chicken thighs for breasts (adjust cooking time as needed)
Add sautéed mushrooms when cooking the garlic
Stir in baby spinach or sun-dried tomatoes at the end
Use half and half instead of heavy cream for a lighter sauce (will be thinner) Storage: Refrigerate leftovers in an airtight container for up to 4 days
Freeze for up to 2 months in a freezer-safe container
Reheat gently on stovetop over medium-low heat, adding a splash of cream or broth to restore consistency Serving Suggestions:
Pair with fettuccine, linguine, rice, mashed potatoes, roasted broccoli, asparagus, or a fresh arugula saladClaude can make mistakes. Please double-check responses.
Let chicken sit at room temperature for 10 minutes before cooking for even cooking
Don't crowd the pan - cook in batches if necessary to achieve a golden crust
Use freshly grated Parmesan cheese for the smoothest sauce (pre-shredded contains anti-caking agents that can make sauce grainy)
Keep heat at medium-low when making the sauce to prevent cream from breaking
Scrape up all browned bits when deglazing - they add tremendous flavor Variations: Substitute chicken thighs for breasts (adjust cooking time as needed)
Add sautéed mushrooms when cooking the garlic
Stir in baby spinach or sun-dried tomatoes at the end
Use half and half instead of heavy cream for a lighter sauce (will be thinner) Storage: Refrigerate leftovers in an airtight container for up to 4 days
Freeze for up to 2 months in a freezer-safe container
Reheat gently on stovetop over medium-low heat, adding a splash of cream or broth to restore consistency Serving Suggestions:
Pair with fettuccine, linguine, rice, mashed potatoes, roasted broccoli, asparagus, or a fresh arugula saladClaude can make mistakes. Please double-check responses.
