Creamy Garlic Parmesan Chicken
Tender chicken breasts simmer in a rich, velvety garlic Parmesan cream sauce. This one pan wonder is ready in 30 minutes and is perfect served over pasta, rice, or mashed potatoes.
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally into cutlets (about 1.5 lbs total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 cup fresh spinach optional
- ¼ teaspoon red pepper flakes optional, for a slight kick
Instructions
- Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. Season both sides evenly with salt, pepper, and Italian seasoning.
- Sear the Chicken: Heat olive oil in a large skillet or pan over medium high heat. Once hot, add the chicken in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Make the Sauce: Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Simmer: Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Whisk in the grated Parmesan cheese. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Finish and Serve: Return the chicken (and any accumulated juices) to the skillet. Spoon the sauce over the chicken. Let it simmer together for another 2-3 minutes to heat through. If using, stir in the fresh spinach until wilted. For an extra touch, sprinkle with optional red pepper flakes.
- Serve immediately over your choice of pasta, rice, or mashed potatoes. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- Chicken: Cutting the breasts into thinner cutlets ensures quick, even cooking. You can also use chicken thighs for a richer flavor.
- Cheese: For the best texture and flavor, use freshly grated Parmesan from a block. Pre grated cheese often contains anti caking agents that can make the sauce grainy.
- Sauce Thickness: The sauce will continue to thicken as it cools. If it becomes too thick after adding the chicken, thin it with a splash of extra chicken broth or cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little broth or cream to loosen the sauce.