Recipe 01
Creamy Garlic Parmesan Chicken
Golden-seared chicken cutlets resting in a glossy Parmesan cream sauce that comes together in the same pan, in the time it takes to boil a pot of noodles. This is the recipe to make when you want dinner to feel a little special without doing anything special. The sauce is rich, deeply garlicky, and good enough that people will mop the plate with bread.
Prep10 min
Cook18 min
Total28 min
Serves4
LevelEasy
30 Minutes or LessHigh ProteinOne PanFamily Friendly
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets and patted dry
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 garlic cloves, minced
- 2 teaspoons cornstarch
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh flat-leaf parsley, chopped
Method
- Pat the chicken cutlets thoroughly dry with paper towels. Season both sides with ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper, and the garlic powder.
- Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the cutlets in a single layer without crowding the pan, working in two batches if needed. Cook without moving them for 4 minutes, until deeply golden underneath.
- Turn the cutlets and cook for another 3 to 4 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the butter to the same skillet and let it melt, scraping up the browned bits from the bottom of the pan with a wooden spoon — that's your flavor.
- Add the minced garlic and cook, stirring constantly, for 45 seconds, until fragrant. Do not let it brown.
- In a small bowl, whisk the cornstarch into the chicken broth until fully dissolved with no lumps. Pour the mixture into the skillet.
- Bring to a gentle simmer, stirring, and cook for 2 minutes until slightly thickened.
- Stir in the heavy cream, Italian seasoning, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Simmer for 2 minutes.
- Reduce the heat to low. Add the Parmesan a small handful at a time, stirring after each addition until melted and smooth. Keeping the heat low prevents the sauce from breaking.
- Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the cutlets and simmer for 2 minutes to warm through.
- Remove from the heat, scatter the chopped parsley over the top, and serve directly from the skillet.
Nutrition per serving
Calories635
Protein46 g
Carbohydrates7 g
Total Fat45 g
Saturated Fat23 g
Fiber0 g
Sugar2 g
Sodium890 mg
Dish Dash Tip
Grate the Parmesan yourself from a block. Pre-shredded cheese is coated with anti-caking starch that makes cream sauces grainy instead of silky — it's the single most common reason a sauce like this doesn't come out smooth.
