Creamy Garlic Parmesan Chicken

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 414kcal

Author: Kris Longwell

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.

Print Recipe

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 tsp 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 tbsp 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 tbsp unsalted butter, 4 tsp 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 tbsp 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 tsp dried oregano, ½ tsp dries basil, ½ tsp Kosher salt, ½ tsp black pepper, ½ cup Parmesan cheese, 1 tbsp lemon juice
Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.
2 tbsp 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