Creamy Garlic Parmesan Chicken

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This easy, 30-minute one pan creamy garlic parmesan chicken is pure comfort food. It's creamy, delicious, and the chicken is seared until perfectly golden brown.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 642kcal

Author: Tania

Equipment

12-inch skillet
box grater for the cheese

Ingredients

4 chicken breast cutlets about ⅓ inch thin
2 teaspoons garlic powder
2 teaspoons italian seasoning
Salt and pepper
Olive oil
2 tablespoons unsalted butter
4 cloves fresh garlic minced
½ cup chicken broth
1 ⅓ cups heavy cream plus more as needed
½ cup freshly shredded parmesan plus garnish
Chopped Italian parsley for garnish

Instructions

Make sure the chicken cutlets are pounded to ⅓ inch evenly. Season chicken generously with garlic powder, Italian seasoning, salt (about ¼ tsp per cutlet), black pepper, and a few drizzles of olive oil. Rub to ensure they are fully coated with the seasoning.
In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook the chicken for about 4 minutes per side or until fully cooked and golden brown. Remove from the skillet and set aside. Tip: Let them sear undisturbed per side so they develop a golden brown crust.
In the same skillet (do not wipe clean), melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute or until fragrant.
Next, add broth and heavy cream, and bring to a light simmer.
Turn the stove to low heat, then stir in freshly shredded parmesan cheese until evenly incorporated and lightly thickened. Season with salt and pepper to taste.
Return chicken into the pan and simmer for another 1-2 minutes until the sauce is creamy and thickened, spooning some of the sauce over.
Garnish with chopped parsley and more parmesan cheese. Serve over mashed potatoes or your favorite sides. Enjoy!

Notes

Important: Use freshly grated parmesan cheese, not the packaged pre-shredded kind.
Don’t overcrowd the pan so the chicken has enough room to sear.
Sear the chicken undisturbed on each side to get a more even, golden brown sear.
Make ahead and reheating: Make the recipe as directed and let it cool down completely. Store in airtight containers for up to 2-3 days later. Reheat with a splash of broth or heavy cream to loosen up either in a skillet or in the microwave oven.
Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Do not freeze. Dairy doesn’t freeze well.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition