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Creamy garlic parmesan chicken in a skillet with golden seared chicken and fresh parsley

Creamy Garlic Parmesan Chicken

A restaurant-quality chicken dinner ready in under 30 minutes! Tender chicken breasts are smothered in a rich, velvety garlic parmesan cream sauce. The perfect one-pan meal for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1.5 lbs), sliced horizontally into 4 thin cutlets
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 5 cloves garlic finely minced
  • 1 cup low-sodium chicken broth
  • ¾ cup heavy cream at room temperature
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • Pat the chicken cutlets dry with a paper towel. Season both sides generously with Italian seasoning, salt, and pepper.
    Patting chicken cutlets dry and seasoning with salt, pepper, and Italian herbs
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    Chicken cutlets searing in a skillet with golden crust forming
  • Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
    Minced garlic sautéing in butter inside a skillet
  • Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for about 5 minutes, or until the liquid has reduced by about half.
    Deglazing a skillet with chicken broth and scraping browned bits with a spoon
  • Stir in the heavy cream. Bring to a gentle simmer.
    Pouring heavy cream into a skillet of simmering chicken broth
  • Reduce the heat to low and gradually whisk in the grated Parmesan cheese until it's completely melted and the sauce is smooth.
    Whisking grated Parmesan into the creamy garlic sauce
  • Return the chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken and let it heat through for 1-2 minutes.
    Returning cooked chicken to skillet and spooning garlic parmesan sauce over top
  • Garnish with fresh parsley and serve immediately.
    Creamy garlic parmesan chicken covered in sauce and garnished with parsley on a white plate

Video

Notes

  • Chicken: For best results, make sure your chicken cutlets are of even thickness (about ½-inch) to ensure they cook quickly and evenly.
  • Heavy Cream: Using room temperature heavy cream helps prevent the sauce from curdling or separating when added to the hot pan.
  • Parmesan Cheese: Freshly grating your Parmesan cheese from a block is highly recommended. It melts much more smoothly than pre-shredded varieties.
  • Do Not Boil: Once the cream and cheese are added, keep the sauce at a gentle simmer and do not let it come to a rolling boil, as this can cause it to become grainy.
Keyword Creamy Garlic Parmesan Chicken, garlic parmesan chicken