Description
This Classic Creamy Parmesan Garlic Chicken recipe features tender seared chicken breasts simmered in a rich and velvety parmesan garlic cream sauce, accented with fresh garlic, Italian seasoning, and a hint of lemon juice. Perfectly balanced with a touch of red pepper flakes for subtle heat and garnished with fresh parsley, this dish is comforting, flavorful, and easy to prepare in just 30 minutes, making it an ideal weeknight dinner for the whole family.
Ingredients
Scale
Chicken
- 2 lb chicken breasts (halved horizontally into even cutlets)
- 1 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil (preferably Bertolli Extra Virgin for searing)
Sauce
- 1 1/2 tbsp butter (unsalted, Kerrygold recommended)
- 3 cloves garlic (freshly minced)
- 1 1/2 tbsp all-purpose flour
- 2/3 cup chicken broth (preferably Swanson Less Sodium)
- 1 cup heavy cream
- 2/3 cup Parmesan cheese (freshly grated)
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes
- Salt, to taste
- Pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally into even, thin cutlets to ensure quick, even cooking. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Make the Garlic Butter Roux: Reduce heat to medium. In the same skillet, add 1 1/2 tablespoons of butter and allow it to melt. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Thicken the Sauce: Sprinkle 1 1/2 tablespoons of flour over the butter and garlic mixture. Stir continuously for about 1-2 minutes, creating a roux that will thicken the sauce without any raw flour taste.
- Add Liquids: Slowly whisk in 2/3 cup chicken broth followed by 1 cup heavy cream, making sure to keep stirring until the sauce is smooth and begins to thicken, approximately 3-5 minutes.
- Add Cheese and Flavorings: Stir in 2/3 cup freshly grated Parmesan cheese until melted and smooth. Add 1 teaspoon lemon juice and 1/4 teaspoon red pepper flakes. Taste and adjust salt and black pepper as needed.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet, spoon the sauce over the chicken, and simmer for an additional 2-3 minutes to let the flavors meld and the chicken warm through.
- Garnish and Serve: Sprinkle 2 tablespoons of freshly chopped parsley over the chicken and sauce just before serving. Serve this creamy parmesan garlic chicken hot with your favorite sides like pasta, steamed vegetables, or rice.
Notes
- For best results, use freshly grated Parmesan cheese to ensure a smooth, melty sauce.
- Do not overcook the chicken during searing to keep it tender and juicy.
- Adjust the red pepper flakes to control the heat level according to your preference.
- This dish pairs wonderfully with garlic mashed potatoes, roasted vegetables, or a simple side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat to prevent the cream sauce from breaking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: parmesan garlic chicken, creamy chicken recipe, skillet chicken, easy chicken dinner, garlic parmesan sauce
