Description
This Creamy Garlic Parmesan Chicken Skillet is a quick and delicious dish featuring tender chicken breasts cooked to perfection and smothered in a rich, creamy garlic Parmesan sauce. Ready in just 30 minutes, this one-pan meal combines juicy seared chicken with a velvety sauce made from garlic, Parmesan cheese, and heavy cream, finished with fresh parsley for a touch of freshness. Perfect for weeknight dinners, it pairs wonderfully with rice, pasta, or steamed vegetables.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides of the chicken evenly with salt, pepper, and garlic powder to enhance the flavor.
- Cook the Chicken: Heat olive oil and butter together in a skillet over medium-high heat. Once hot, add the seasoned chicken pieces and sear them until golden brown and cooked through, approximately 4-5 minutes on each side. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium. Add the flour and minced garlic to the remaining oil and butter, stirring constantly to form a roux and cook out the raw flour taste, about 1 minute. Gradually whisk in the chicken broth (or white wine) followed by the heavy cream. Bring the mixture to a gentle simmer and allow it to thicken for about 3-5 minutes while stirring frequently.
- Incorporate Parmesan Cheese: Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, adding a rich, savory flavor and creamy texture.
- Finish the Dish: Return the cooked chicken back into the skillet, spoon the sauce generously over each piece, and let it warm together for 1-2 minutes. Garnish with chopped fresh parsley before serving for a bright herbal note.
Notes
- You can substitute chicken broth with dry white wine for a deeper flavor.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Serve this dish with pasta, mashed potatoes, or steamed vegetables to complete the meal.
- Ensure the chicken is cooked fully by checking that the internal temperature reaches 165°F (75°C).
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
