Description
Creamy Garlic Parmesan Chicken Breasts is a delicious and comforting dish featuring tender chicken fillets cooked in a rich garlic Parmesan cream sauce. This recipe combines simple ingredients with easy steps to create a flavorful main course perfect for a cozy dinner.
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 cup chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Grated parmesan
- Fresh parsley
Instructions
- Prepare the Chicken: Lay the chicken breasts flat on a chopping board and pat them dry. Using a large, sharp knife, cut each breast sideways to create two even fillets. If the fillets are uneven in thickness, gently flatten the thicker parts with a meat mallet or heavy pan.
- Coat the Chicken: Season both sides of the chicken fillets with kosher salt and black pepper. Place the flour in a shallow dish and coat each fillet lightly in the flour, reserving the leftover flour for the sauce.
- Cook the Chicken: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add butter, then the floured chicken fillets. Cook for 4 minutes on each side, until golden brown and cooked through. Remove from the pan, tent with foil, and set aside.
- Make the Sauce: Reduce heat to low without cleaning the pan. Add butter and finely chopped garlic, stirring for 2 minutes until softened but not browned. Add 2 tablespoons of the reserved flour and stir to coat the garlic.
- Add Liquids: Slowly whisk in the chicken broth and dry sherry if using. Bring to a gentle simmer and cook for 1 minute to thicken slightly.
- Finish the Sauce: Stir in the heavy cream, Dijon mustard, salt, and pepper. Bring the mixture to a simmer, then add the grated parmesan, stirring until melted and the sauce is smooth.
- Combine and Simmer: Return the chicken fillets to the pan along with any juices on the plate. Simmer together for 3 minutes until the sauce thickens further and chicken is fully cooked.
- Serve: Garnish with extra grated parmesan and fresh chopped parsley. Serve immediately and enjoy.
Notes
- Using larger chicken breasts makes filleting easier. Boneless, skinless chicken thighs can be substituted but require 15-20 minutes cooking instead of 8.
- Dry sherry can be replaced with white wine or masala. Omit alcohol entirely if preferred.
- Other kinds of mustard such as grain, hot English, or sweet American mustard can be substituted for Dijon mustard.
- Flour that has touched raw chicken is safe to use once cooked. Only use 2 tablespoons of this flour for the sauce; discard any excess after adding it.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 140 mg
