Creamy Garlic Parmesan Chicken

This Creamy Garlic Chicken is a fast and satisfying meal that comes together in about 35 minutes. The combination of seared chicken breasts and a rich Parmesan cream sauce makes it an ideal dinner for busy weeknights.

List of ingredients

• 3 chicken breasts – halved horizontally and pounded with a meat mallet for even cooking.
• 4 tablespoons all-purpose flour – used for dredging the chicken.
• 5 tablespoons finely grated parmesan cheese – mixed into the flour coating.
• 2 teaspoons garlic salt – for seasoning the chicken coating.
• ½ teaspoon ground black pepper – for seasoning the chicken coating.
• 1 tablespoon olive oil – for searing the meat.
• 1 tablespoon salted butter – for searing the meat.
• ½ small onion – finely diced as small as possible.
• 2 tablespoons minced garlic – for the aromatic base of the sauce.
• 1 ¼ cup chicken broth – used for deglazing the pan.
• 1 ¼ cup heavy cream – provides the creamy texture of the sauce.
• 1 cup grated fresh Parmesan cheese – stirred into the finished sauce.
• 1 teaspoon garlic salt – additional seasoning for the sauce.
• 1 teaspoon dried parsley – for flavor and garnish.
• 3 teaspoons cornstarch – optional, used if the sauce needs thickening.

step-by-step instructions

1. Prepare the chicken: Cut the chicken breasts in half horizontally. Use a meat mallet to pound down the thicker pieces on the chicken breasts to ensure even cooking and browning.
2. Coat the meat: In a shallow bowl combine flour, 5 tbsp finely grated parmesan cheese, garlic salt, and ground black pepper. Dredge chicken in the flour mixture, making sure to shake off excess flour.
3. Sear the chicken: In a large skillet over medium-high heat add olive oil and butter. Add chicken breasts and let cook 5-6 minutes on each side until evenly browned. Cook until no longer pink and the chicken is 165 degrees inside when checked with a meat thermometer. Remove chicken to a plate and set aside.
4. Sauté aromatics: Reduce heat to medium and add onions to the remaining juices and oil in the pan. Cook for 5 minutes stirring often. Add minced garlic to the pan and allow to cook 2-3 additional minutes stirring often.
5. Deglaze the pan: Add chicken broth to the skillet and use your spoon to deglaze the bottom of the pan. Make sure to scrape up all of the brown bits into the sauce. Reduce heat to medium-low and allow it to simmer for 5 minutes.
6. Build the cream sauce: Pour in the heavy cream and stir well. Simmer on medium-low heat for 3 minutes. Add Parmesan cheese and additional garlic salt, then stir to combine.
7. Thicken the sauce: If the sauce is too thin, combine 3 tsp cornstarch with 3 tsp of the hot garlic cream sauce in a small bowl using a fork. Add this slurry back into the main sauce and stir well. Let simmer an additional 2-3 minutes, stirring often.
8. Combine and serve: Add the chicken back to the pan and let it sit in the simmering sauce until it reaches the proper temperature. Serve over rice, mashed potatoes, pasta, or cauliflower mash, using the sauce as gravy and garnishing with parsley.

Professional Searing Techniques

Use a Stainless Steel Skillet for Better Fond

Using a stainless steel or cast iron skillet instead of non-stick allows for the creation of fond, which are the brown bits of protein that stick to the pan. These bits provide deep flavor when deglazed with chicken broth. Non-stick pans prevent this process, resulting in a lighter-colored sauce.

Maintaining High Pan Temperature

Ensure the oil and butter are shimmering before adding the chicken to achieve a golden-brown crust. If the pan is too cool, the chicken will steam in its own juices rather than sear. Avoid overcrowding the pan to prevent the temperature from dropping rapidly.

Utilizing a Meat Mallet for Uniformity

Pounding the chicken ensures that the thinnest and thickest parts of the breast are equal in size. This prevents the outer edges from drying out while the center is still cooking. Place the meat between two sheets of plastic wrap to prevent the meat from tearing.

Using a Digital Meat Thermometer

The only reliable way to ensure chicken is safe and juicy is by using a digital thermometer. Remove the chicken from the pan exactly when it hits 165 degrees Fahrenheit. Overcooking by even a few degrees can make the meat tough and dry.

Ingredient Substitutions and Modifications

Substituting with Boneless Chicken Thighs

Chicken thighs are a great alternative if you prefer dark meat, as they stay moist longer during the cooking process. Use boneless, skinless thighs for the best results. They may require slightly longer cooking times than pounded breasts to reach the safe internal temperature.

Reducing Sodium with Garlic Powder

If you are monitoring your salt intake, replace the garlic salt in both the coating and the sauce with garlic powder. You can also use unsalted butter to further reduce the sodium levels of the dish without sacrificing the aromatic flavor of the garlic.

Omitting Onions for Simpler Flavor

While onions provide a sweet and savory base, they can be omitted if you prefer a purely garlic-forward sauce. This does not significantly change the consistency of the sauce. Simply proceed directly to sautéing the minced garlic in the butter and oil.

Choosing Different Parmesan Types

For the best melt, use freshly grated Parmesan rather than pre-shredded varieties. Pre-shredded cheeses often contain cornstarch or cellulose to prevent clumping, which can affect the smoothness of the cream sauce. Finely grated cheese incorporates more quickly into the flour dredge.

Flavor Enhancements and Add-ins

Incorporating Sautéed Mushrooms

Mushrooms add an earthy depth and a meaty texture to this dish. Sauté sliced white or baby bella mushrooms in butter in a separate pan until browned. Stir the mushrooms into the cream sauce just before adding the chicken back into the skillet.

Adding Fresh Baby Spinach

Fresh spinach adds color and nutrients to the meal. Stir a handful of baby spinach into the sauce right before returning the chicken to the pan. The residual heat of the sauce will wilt the spinach in about 30 seconds.

Integrating Sun-Dried Tomatoes

For a tangy, concentrated flavor, add chopped sun-dried tomatoes to the sauce during the simmering stage. These pair well with the Parmesan and garlic, adding a Mediterranean twist to the flavor profile. Use tomatoes packed in oil for extra richness.

Adding a Touch of Lemon Juice

A squeeze of fresh lemon juice at the very end of the cooking process can brighten the heavy cream sauce. The acidity cuts through the richness of the butter and cheese. Add the juice just before serving to keep the flavor fresh.

Best Side Dish Pairings

Serving with Al Dente Pasta

Pasta is a classic pairing for this dish, as the noodles absorb the creamy garlic sauce. Fettuccine or linguine are the best choices due to their wide surface area. Toss the cooked pasta directly into the sauce for a few minutes before plating.

Pairing with Creamy Mashed Potatoes

Mashed potatoes act as a hearty base that complements the richness of the Parmesan. Use a mixture of Yukon Gold and Russet potatoes for a balance of creaminess and fluffiness. Pour the extra sauce over the potatoes as a savory gravy.

Low-Carb Cauliflower Mash Options

For a low-carb or keto-friendly alternative, use steamed and blended cauliflower. Season the mash with butter and salt to mimic the taste of potatoes. This allows the garlic cream sauce to remain the star of the meal.

Complementing with Steamed Broccoli

Steamed or roasted broccoli provides a necessary crispness and bitterness to balance the creamy sauce. Lightly steam the florets until they are tender-crisp. Place the chicken and sauce directly on top of the broccoli for a complete one-plate meal.

Storage and Reheating Guidelines

Refrigerator Storage Guidelines

Store leftover chicken and sauce in an airtight glass or plastic container in the refrigerator. The dish will remain fresh for up to three days. Ensure the container is sealed tightly to prevent the sauce from absorbing other refrigerator odors.

Reheating on the Stovetop

The best way to reheat this dish is in a skillet over low heat. Add a tablespoon of water or chicken broth to loosen the sauce as it warms. This prevents the sauce from breaking or becoming too thick.

Microwave Reheating Tips

If using a microwave, heat the chicken in short 30-second intervals. Stir the sauce between intervals to ensure even heating. Cover the dish with a damp paper towel to keep the chicken from drying out.

Preventing Sauce Separation

Dairy-based sauces can sometimes separate or split when reheated. To prevent this, avoid boiling the sauce during the reheating process. Keep the temperature low and stir constantly to maintain the emulsion of the cream and cheese.

Make-Ahead Strategies

Preparing the Flour Dredge

The flour, parmesan, and seasoning mixture can be combined and stored in a sealed jar for several days. This saves time during the actual cooking process. Simply pour the mixture into a shallow bowl when you are ready to dredge the chicken.

Pre-cutting and Pounding the Meat

You can prepare the chicken breasts by halving and pounding them several hours before cooking. Store the prepared meat in the refrigerator on a plate covered with plastic wrap. This allows the meat to relax and ensures a faster prep time.

Storing the Sauce Separately

If preparing for a meal later in the week, you can cook the chicken and the sauce separately. Store them in different containers and combine them in a pan just before serving. This prevents the chicken from overcooking during the reheating phase.

Common Cooking Challenges

Fixing a Sauce That is Too Thin

If the sauce does not thicken enough on its own, use the cornstarch slurry method. Never add raw cornstarch directly into the hot sauce, as it will create lumps. Mix the cornstarch with a small amount of cold liquid or warm sauce first.

Preventing the Garlic from Burning

Garlic burns much faster than onions and can become bitter if overcooked. Always add the minced garlic after the onions have already softened. Sauté the garlic for only 2-3 minutes until it is fragrant but not brown.

Managing Sauce Curdling

Curdling happens when dairy is heated too quickly or boiled aggressively. Keep the heat on medium-low after adding the heavy cream. Stirring frequently helps maintain a smooth, velvety consistency throughout the process.

Ensuring the Chicken Stays Moist

Avoid the temptation to keep the chicken in the pan after it has reached 165 degrees. The carry-over heat will continue to cook the meat while it rests on the plate. Returning it to the sauce only at the end ensures it stays tender.

Frequently Asked Questions

Can I use a different cream?

While heavy cream provides the best stability and richness, you can use half-and-half for a lighter sauce. Be aware that half-and-half is more likely to curdle, so keep the heat strictly on medium-low.

Is the cornstarch mandatory?

No, the cornstarch is optional. The sauce will naturally thicken as the Parmesan cheese melts and the cream reduces. Use the cornstarch only if you prefer a thicker, gravy-like consistency.

How do I know when the chicken is done?

The chicken is safely cooked when a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit. Visually, the juices should run clear and the meat should be opaque throughout.

Can I use frozen chicken breasts?

You can use frozen breasts, but they must be completely thawed in the refrigerator before you begin. Cooking frozen chicken will result in uneven browning and a higher likelihood of the meat being raw in the center.

Creamy Garlic Parmesan Chicken

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• Author: alyssabennett
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Creamy Garlic Chicken recipe is ready in just 35 minutes. This must be what people mean when they say “winner, winner, chicken dinner!”

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Ingredients

Scale 1x2x3x

• 3 chicken breasts, halved horizontally and pounded with a meat mallet
• 4 tablespoons all-purpose flour
• 5 tablespoons finely grated parmesan cheese
• 2 teaspoons garlic salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon salted butter
• ½ small onion, finely diced
• 2 tablespoons minced garlic
• 1 ¼ cup chicken broth
• 1 ¼ cup heavy cream
• 1 cup grated fresh Parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 3 teaspoons cornstarch, optional

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Instructions

1. Step 1: Cut the chicken breasts in half horizontally. Use a meat mallet to pound down the thicker pieces on the chicken breasts. This will ensure even cooking and browning.
2. Step 2: In a shallow bowl combine flour, 5 tbsp finely grated parmesan cheese, garlic salt, and ground black pepper. Dredge chicken in the flour mixture, making sure to shake off excess flour.
3. Step 3: In a large skillet over medium-high heat add olive oil and butter. Add chicken breasts and let cook 5-6 minutes on each side until evenly browned. Flip each breast over and continue to brown on the other side. Cook until no longer pink and the chicken is 165 degrees inside when checked with a meat thermometer. Remove chicken to a plate and set aside.
4. Step 4: Reduce heat to medium and add onions to the remaining juices and oil in the pan. Cook for 5 minutes stirring often. Add minced garlic to the pan and allow to cook 2-3 additional minutes stirring often.
5. Step 5: Add chicken broth to the skillet and use your spoon to deglaze the bottom of the pan. Make sure to get all of the brown bits up into the sauce. Reduce heat to medium-low and allow it to simmer for 5 minutes.
6. Step 6: Pour in the heavy cream and stir well. Simmer on medium-low heat for 3 minutes. Add Parmesan cheese and additional garlic salt. Stir to combine. If your sauce is too thin you can put 3 tsp cornstarch into a small bowl and add 3 tsp of the garlic cream sauce. Use a fork to mix together. Add to the garlic cream sauce and stir well. Let simmer an additional 2-3 minutes, stirring often.
7. Step 7: Add the chicken back to the pan and let it sit in the simmering sauce until it comes back up to temperature.
8. Step 8: Serve over rice, mashed potatoes, pasta, or cauliflower mash. Use the sauce as gravy and garnish with parsley.

Notes

You want your chicken really browned for this recipe. It is better to cook on a higher heat and sear the chicken on both sides. A silver skillet is suggested to create more browned bits for the sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Italian

Nutrition

• Serving Size: 1 serving
• Calories: 452 kcal
• Sugar: 1 g
• Sodium: 1844 mg
• Fat: 31 g
• Saturated Fat: 17 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 160 mg