Description
Creamy Garlic Parmesan Chicken Breasts feature tender chicken fillets cooked to golden perfection and smothered in a rich, garlicky Parmesan cream sauce. This comforting dish comes together quickly on the stovetop, making it a fantastic option for a satisfying weeknight dinner.
Ingredients
Scale
For the chicken
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 2 tablespoon butter
- 6 cloves garlic, finely chopped
- 2 tablespoon dry sherry (optional)
- ¾ cups chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon flour (from the dredging flour)
To serve
- Grated parmesan
- Fresh parsley
Instructions
- Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat them dry to prevent slipping. Using a sharp knife parallel to the board, cut each breast sideways to create two plump fillets. If thickness varies, gently pound the thicker parts to even them out.
- Dredge the chicken: Season both sides of the chicken fillets with kosher salt and black pepper. Coat lightly in ¼ cup all-purpose flour, shaking off excess but reserving the leftover flour for the sauce.
- Cook the chicken: Heat olive oil over medium-high heat in a heavy skillet until shimmering. Add butter, then the chicken fillets. Cook for 4 minutes on each side until golden brown. Remove chicken to a plate, tent with foil, and set aside.
- Make the sauce base: Lower the heat to low without cleaning the pan. Add butter and finely chopped garlic. Stir and cook for 2 minutes until softened but not browned.
- Incorporate flour and liquids: Add 2 tablespoons of reserved flour to the garlic and stir to coat. Slowly whisk in chicken broth and dry sherry (if using), bringing the mixture to a gentle simmer for 1 minute.
- Add cream and seasoning: Stir in heavy cream, Dijon mustard, salt, and black pepper. Bring to a simmer, then add grated Parmesan cheese and stir until melted and smooth.
- Finish cooking chicken: Return the chicken breasts and any resting juices to the pan. Simmer for 3 minutes until the sauce thickens and chicken is cooked through.
- Serve: Garnish with extra grated Parmesan and freshly chopped parsley before serving.
Notes
- Using larger chicken breasts makes it easier to slice into even fillets.
- Boneless, skinless chicken thighs can be substituted; cook for 15-20 minutes until done.
- Replace dry sherry with white wine or masala if preferred, or omit alcohol altogether.
- Various mustards can be used instead of Dijon, such as grain mustard or hot English mustard.
- Flour used for dredging that has contacted raw chicken is safe once cooked through the sauce.
- Discard any leftover flour after adding it to the sauce to avoid clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 160 mg
