The savory aroma of garlic mingling with melted parmesan draws everyone to the table for this garlic parmesan chicken. These tender chicken cutlets get a golden sear before bathing in a velvety cream sauce that clings perfectly to every bite. It’s a dish that feels indulgent yet comes together in under 30 minutes on the stovetop.
I love how this garlic parmesan chicken fits seamlessly into weeknight routines, especially after a long day. The sauce reheats beautifully. So, leftovers feel just as satisfying for lunch the next day. Family members always rave about the creamy texture and bold flavors. This makes it a go-to comfort meal.
Why You’ll Love This Recipe
- Quick Weeknight Win: Ready in just 30 minutes, this garlic parmesan chicken saves time without skimping on restaurant-quality taste.
- Family Favorite: The creamy sauce and tender chicken appeal to kids and adults alike for easy, crowd-pleasing dinners.
- Versatile Comfort: Pairs with pasta, rice, or veggies, offering endless ways to customize your plate.
- Make-Ahead Friendly: The sauce holds up well in the fridge, perfect for busy schedules.
Garlic Parmesan Chicken Ingredients
These ingredients come together to create a harmonious balance of creamy richness and garlicky savoriness in garlic parmesan chicken. Opting for fresh, high-quality items like real parmesan and minced garlic elevates the sauce’s depth. It also ensures a smooth, flavorful result.
- Chicken breasts: Provide a tender, protein-packed base that sears up juicy and absorbs the sauce beautifully.
- Garlic powder: Adds an initial layer of subtle garlic essence to season the chicken evenly.
- Salt and pepper: Enhance all flavors, bringing out the natural savoriness without overpowering.
- Olive oil: Offers a light base for searing, preventing sticking and promoting a golden crust.
- Butter: Contributes richness and helps build a flavorful fond in the pan for the sauce.
- All-purpose flour: Thickens the sauce into a silky consistency by forming a simple roux.
- Garlic cloves: Deliver fresh, pungent aroma and bold taste that defines the dish’s signature profile.
- Chicken broth: Forms the liquid base, adding depth and deglazing the pan for extra umami.
- Heavy cream: Creates the luxurious, velvety texture that coats the chicken so indulgently.
- Parmesan cheese: Melts into the sauce for nutty, salty creaminess that ties everything together.
- Fresh parsley: Provides a bright, herbaceous finish to balance the richness with color and freshness.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Garlic Parmesan Chicken
Step 1: Prepare the Chicken
Slice each chicken breast in half lengthwise to create four thinner cutlets. Then season both sides generously with garlic powder, salt, and pepper. This ensures even cooking. It also infuses the meat with flavor from the start. Aim for uniform thickness to avoid uneven doneness.
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Then add the seasoned cutlets. Cook for 5-6 minutes per side until golden brown and fully cooked through. They should reach an internal temperature of 165°F. Transfer to a plate. Tent with foil to keep warm while you build the sauce.
Step 3: Make the Sauce
Return the skillet to medium-low heat. Add minced garlic. Cook for 30 seconds to 1 minute while scraping up browned bits for added flavor. Sprinkle in flour. Whisk for 1 minute to form a roux. Then gradually whisk in chicken broth until smooth. Stir in heavy cream before simmering gently for a few minutes until thickened. Remove from heat. Stir in parmesan until melted and creamy.
Step 4: Combine and Serve
Nestle the cooked chicken back into the skillet. Spoon sauce over each cutlet. Heat through gently for 1 minute. Garnish with chopped fresh parsley. Adjust seasoning if needed. The sauce will cling beautifully to the tender chicken for a cohesive, comforting finish.
Pro Tips for Success
- Use Fresh Parmesan: Grate it yourself for superior melting and bolder flavor in the sauce.
- Scrape the Pan: Always deglaze with broth to capture those flavorful browned bits for richer taste.
- Check Internal Temp: Ensure chicken hits 165°F to guarantee safety without overcooking.
- Whisk Roux Thoroughly: Cook flour briefly to eliminate raw taste and prevent lumps in the creamy base.
- Substitute Wine Wisely: Opt for dry white wine in place of broth for a subtle tangy twist if desired.
How to Serve Garlic Parmesan Chicken
Garnishes
I like to sprinkle extra chopped parsley over the garlic parmesan chicken right before serving. It adds a pop of green and fresh herbal notes. A light dusting of additional grated parmesan brings more nutty depth. Meanwhile, lemon zest offers a bright citrus lift. It cuts through the creaminess without overpowering the dish.
Side Dishes
Pair this garlic parmesan chicken with simple steamed broccoli or green beans. They provide a crisp, veggie contrast that soaks up the sauce nicely. Mashed potatoes or buttered noodles make hearty accompaniments. This turns the meal into a cozy family staple. A fresh green salad adds lightness to balance the richness.
Creative Ways to Present
Spoon the garlic parmesan chicken over fluffy rice or pasta for an elegant plated look. It feels restaurant-inspired. Layer it in a shallow bowl with wilted spinach underneath. This incorporates greens seamlessly. For gatherings, slice the cutlets. Fan them out on a platter. Drizzle sauce artistically for visual appeal.
Make Ahead and Storage
Storing Leftovers
I store leftover garlic parmesan chicken in an airtight container in the fridge. It keeps well for up to 3 days. This helps maintain the sauce’s creaminess without separating too much. Just let it cool completely before sealing. This avoids sogginess.
Freezing
Portion the cooled garlic parmesan chicken into freezer-safe bags. Flatten them for easy storage. Freeze for up to 2 months. The sauce freezes smoothly if you avoid overfilling containers. Thaw overnight in the fridge when ready to enjoy again.
Reheating
Gently reheat garlic parmesan chicken in a skillet over low heat. Add a splash of cream to restore silkiness. Stir occasionally for even warmth. In the microwave, cover loosely. Heat in short bursts to prevent drying out. This keeps the chicken tender and the sauce luscious.
Print
Creamy Garlic Parmesan Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Italian-American
Description
Tender chicken cutlets seared to perfection and smothered in a creamy garlic parmesan sauce, perfect for a quick and flavorful dinner.
Ingredients
- 2 boneless, skinless chicken breasts, halved lengthwise to make 4 thin cutlets
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or dry white wine)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides generously with garlic powder, salt, and pepper.
- Sear the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat for a few minutes.
- Add the seasoned chicken cutlets to the hot skillet and cook for about 5-6 minutes per side, until they are golden brown and cooked through.
- Transfer the cooked chicken to a plate and loosely tent it with foil to keep warm. Turn off the heat under the skillet for a moment.
- Make the sauce: Return the skillet to medium-low heat (no need to clean). Add the minced garlic and cook for about 30 seconds to 1 minute, scraping up any browned bits from the bottom of the pan (this adds flavor!).
- Sprinkle the flour into the skillet and whisk continually for about 1 minute to create a roux, cooking off the raw flour taste.
- Gradually whisk in the chicken broth (or white wine), ensuring no lumps form. Once smooth, stir in the heavy cream.
- Bring the sauce to a gentle bubble, then reduce the heat and let it simmer for a few minutes until it thickens to your liking.
- Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s fully melted and incorporated into the creamy sauce.
- Return the cooked chicken to the pan, spooning the luscious sauce over the top of each cutlet. Heat through gently for another minute.
- Garnish with chopped fresh parsley before serving. Adjust seasoning with additional salt and pepper if needed.
Notes
- Use freshly grated Parmesan for the best melting and flavor.
- Chicken broth can be substituted with dry white wine for a slightly different taste profile.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
