This is 30 minutes Garlic Parmesan Chicken A one-pan recipe that pairs juicy seared chicken breast with a creamy sauce loaded with fresh garlic and Parmesan cheese.
Check out more chicken dinners like mine Cream of Mushroom Chicken And Tuscan chicken Which you can make in a skillet! And if you like the taste of this Garlic Parmesan Chicken, try my homemade version of Viral Buffalo Wild Wings Garlic Parmesan Chicken Pasta.
Why I Love This Garlic Parmesan Chicken Recipe
There's nothing better than a smooth, comforting skillet dinner to warm the table on a cold weeknight. This Garlic Parmesan Chicken is smashing the parade Instant pot chili And Instant Pot Chuck Roast Recently, that's been getting us through this cold weather. I gave my instant pot the night off, though, and returned to my trusty Cast iron skillet Instead! This chicken turned out so delicious, slathered in a creamy parmesan garlic sauce. Here's why I'm a fan:
- Rich and creamy. This recipe packs a seriously decadent Parmesan garlic sauce into a 10″ skillet. Simple ingredients like butter, flour, and heavy cream make the texture thick and velvety.
- a pan You will use the same pan to cut the chicken and make the sauce. It creates a lot of flavor while keeping clean afterwards.
- quickly All this happens in about 30 minutes or less. My kind of dinner! It's quick, easy to make, and delicious on a bed of mashed potatoes for a weeknight family meal.
What you will need
The star of this garlic parmesan chicken recipe is the pan sauce. It is a variant of garlic Alfredo sauceMade with just a few extra ingredients. I've included notes on what you'll need below. Scroll down to the recipe card for a printable list with complete recipe amounts.
- the chicken – I like to use boneless, skinless chicken breasts for this recipe. Be sure to cut large chicken breasts into smaller halves. Thighs will also work, keeping in mind they may need a little extra time to cook. Season the chicken with salt and pepper before you cook it.
- Olive oil – or another cooking oil, such as avocado oil, for pan-searing.
- Butter and flour – You will cook all-purpose flour with a little butter to make the roux for the base of the garlic sauce.
- garlic – You will want to use fresh minced garlic for this recipe. It makes all the difference!
- the broth – Low sodium chicken broth or stock. If you prefer, you can replace the chicken stock with a dry white wine, such as Pinot Grigio or Chardonnay.
- heavy cream – You can use half.
- Parmesan cheese – Freshly grated Parmesan will taste best.
- Parsley – Feel free to use other herbs like thyme, oregano or basil.
How to Make Garlic Parmesan Chicken
Get out a large 10” skillet, and let's make this Spicy Garlic Parmesan Chicken in a few quick steps. Scroll down to the recipe card for printable instructions.
- Cook the chicken. First, season the chicken with salt and pepper. Then, place the chicken in your hot skillet over medium-high heat, about 2-3 minutes per side. You have to do this in batches to get that nice, golden crust we're after.
- Make a roux. Once the chicken is browned and set aside, use the same pan to melt the butter. Add flour and minced garlic and stir while cooking for half a minute.
- Make the sauce. Pour in your chicken broth (or wine) along with the heavy cream and whisk to completely dissolve the flour. Turn the heat up to a boil and then reduce the heat to low before stirring in the Parmesan.
- Put it all together. Finally, return your seared chicken breasts to the pan, along with any juices. Let the whole thing simmer while the sauce thickens and the chicken heats up. Garnish with parsley and serve!
Recipe tips
- How to tell when your chicken is done: Use an instant-read thermometer to check the internal temperature in the thickest part of the breast. Chicken is cooked when it reaches 165ºF.
- Do not add the cheese while the sauce is boiling. Be sure to reduce the heat to medium-low before stirring in the Parmesan cheese, otherwise, the cheese may separate or curdle over high heat.
- Avoid low-fat dairy products. Regarding the curds and curds, I wouldn't recommend using a low-fat dairy like whole milk in place of heavy cream or half-and-half in this recipe. Milk tends to separate at higher temperatures.
- Use sour cream or cream cheese If you prefer a richer sauce. You can also stir in mascarpone cheese like I use in my other one Creamy Garlic Chicken recipe
Storing and reheating leftovers
- Keep in fridge. Store any leftover chicken and sauce in an airtight refrigerator for up to 3 days.
- Reheat. Heat this garlic parmesan chicken in a skillet on the stove or in the microwave until it's heated all over.
- to freeze You can freeze leftovers for up to 3 months. Refrigerate the chicken overnight before reheating.
description
This is a one-pan Garlic Parmesan Chicken A 30-minute dinner featuring succulent seared chicken breast smothered in a rich and creamy Parmesan garlic sauce.
- 2 Pound boneless, skinless chicken breasts (chopped 6 equal size breasts)
- 1 1/2 tsp kosher salt
- 1/2 tsp Fresh black pepper
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup All-purpose flour
- 5 Minced garlic cloves
- 1/2 cup Chicken broth (or white wine)
- 1 cup heavy cream (or half)
- 1/2 cup Firmly pack fresh grated parmesan cheese
- 2 tbsp Freshly chopped parsley
- Heat olive oil over medium-high heat in a large skillet (at least 10 inches). Season the chicken breasts on both sides with salt and pepper.
- Add 2-3 chicken breasts to the pan. You need to work in batches to get a golden crust on the chicken. Sear the chicken for 2 – 3 minutes per side and then remove the chicken from the pan to a plate and tent with foil. Repeat with remaining chicken.
- Reduce the heat to medium and melt the butter in a wok. Add flour and garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth and cream and whisk until the flour is dissolved. Bring to a boil over high heat then reduce heat to medium-low. Add Parmesan, and stir to combine. Return the chicken and any accumulated juices to the pan. Simmer until the sauce thickens slightly and the chicken is cooked through, 3 – 4 minutes.
- Garnish with parsley before serving.
Note
- Serve with rice or mashed potatoes
- Store airtight in the refrigerator for up to 3 days.
