Description
This Creamy Garlic Parmesan Chicken Breasts recipe features tender chicken fillets cooked to golden perfection and smothered in a luscious garlic, parmesan, and cream sauce that’s both rich and comforting. Perfect for a quick yet elegant dinner, this dish combines simple ingredients for an impressive flavor that’s sure to please any palate.
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
To Serve
- Grated parmesan cheese, for garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Lay the chicken breasts flat on a chopping board and pat dry to prevent slipping. Using a sharp knife parallel to the board, carefully cut each breast sideways to create two even fillets. If thickness varies, gently pound with a meat mallet or heavy pan for even cooking.
- Coat the Chicken: In a shallow dish, season the chicken fillets with kosher salt and black pepper on both sides. Lightly coat each fillet with the all-purpose flour, reserving leftover flour for the sauce.
- Cook the Chicken: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add butter followed by the chicken fillets. Cook for 4 minutes on each side until golden brown and cooked through. Remove the chicken and tent with foil to keep warm.
- Make the Sauce Base: Reduce the heat to low in the same pan (don’t clean it). Add butter and finely chopped garlic. Stir and cook for 2 minutes until the garlic softens without browning.
- Thicken the Sauce: Stir in two tablespoons of the reserved dredging flour to coat the garlic, then slowly whisk in chicken broth and optional dry sherry. Bring to a gentle simmer and cook for 1 minute to combine flavors and thicken slightly.
- Add Cream and Seasoning: Pour in heavy cream, Dijon mustard, salt, and pepper. Stir and bring to a simmer once again, then add grated parmesan cheese. Stir until the cheese has melted and the sauce is creamy.
- Combine Chicken and Sauce: Return the cooked chicken fillets and any juices collected on the plate back into the pan. Simmer everything together for 2 to 3 minutes until the sauce thickens further and the chicken is fully heated through.
- Serve: Adjust seasoning if needed. Plate the chicken, spoon over extra sauce, garnish with grated parmesan and freshly chopped parsley. Serve immediately.
Notes
- Using larger chicken breasts makes filleting easier, but boneless, skinless chicken thighs can be used; they will require longer cooking time of 15 to 20 minutes instead of 8.
- If you prefer not to use alcohol, omit the dry sherry or substitute with white wine or masala for different flavor variations.
- Dijon mustard can be swapped with grain mustard, hot English mustard, or sweet American mustard depending on your taste preferences.
- Flour used for dredging the chicken will be cooked out in the sauce and is safe to use; however, discard any remaining raw flour after adding it to the sauce to ensure safety and avoid clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg
