Creamy Garlic and Parmesan Chicken

Creamy Garlic Parmesan Chicken is made by pan searing chicken breasts and cooking a from-scratch sauce featuring 3 types of garlic and generous amounts of Parmesan. This One Pan easy chicken dinner recipe goes great with veggies, pasta, and more!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Dish

Cuisine: American, Italian

Servings: servings

Author: Demeter Trieu

Equipment

Swiss Paring Knife with Serrated Edge excellent at slicing raw meat

Ingredients

Chicken

1 lb boneless skinless chicken breasts
Salt and pepper to taste I used ¼ teaspoon each
1 ½ tablespoons olive oil
¼ teaspoon garlic salt click for homemade recipe

Garlic Parmesan Sauce

3 tablespoons unsalted butter
4 cloves garlic minced
3 tablespoons all-purpose flour
2 teaspoons Italian seasoning click for homemade recipe
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
1 cup chicken broth or vegetable broth
¾ cup Parmesan cheese grated
Salt and pepper to taste if needed (we don’t use)

Garnish

Parsley chopped
Lemon wedges

Instructions

Slice chicken breasts in half length-wise for uniformly thin cutlets. Pat dry and pound into ½ inch thickness. Sprinkle salt and pepper over both sides. Heat olive oil in a large skillet over medium heat. Cook chicken in an uncrowded layer, undisturbed for about 4-6 minutes on each side, until golden.* Sprinkle garlic salt over cutlets. Set aside.
Increase skillet to medium high heat. Melt butter, then add garlic, stirring until fragrant. Reduce heat to medium and whisk in flour, Italian seasoning, garlic powder, ¾ teaspoon salt and ¼ teaspoon pepper until a thick paste forms.
Increase heat to medium high, gradually whisking in heavy cream and broth until smooth. Bring to a low simmer, cooking until sauce thickens, about 2-4 minutes. Reduce heat to low, stirring in Parmesan until cheese melts and sauce becomes smooth. Salt and pepper to taste.
Add chicken back into skillet and spoon sauce on top. Garnish with chopped parsley. Serve with mashed potatoes, pasta, or rice. Enjoy!
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Notes

*According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!
This recipe is adapted from my Garlic Parmesan Sauce—click for additional tips.

Nutrition