Go Back

Creamy Garlic Parmesan Chicken Breast

Creamy garlic Parmesan chicken breast is seared in a 12-inch skillet and finished in a smooth sauce with heavy cream, Parmesan, and pan juices. The chicken cooks until golden and reaches 165°F, making this a hearty skillet dinner with a rich, savory finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts boneless, skinless; about 6 ounces each
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.75 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
  2. Season both sides of the chicken with the salt and pepper.
  3. Put the flour in a shallow dish and coat each chicken breast, shaking off the excess.
  4. Discard any remaining flour.
  5. Heat the olive oil in a 12-inch skillet over medium heat.
  6. Cook the chicken in two batches for 4 to 6 minutes per side, until golden and the thickest part reaches 165°F; add the remaining oil for the second batch.
  7. Transfer the chicken to a plate.
  8. Reduce the heat to medium-low and melt the butter in the skillet.
  9. Add the garlic and cook for about 30 seconds, stirring.
  10. Pour in the chicken broth and scrape up the browned bits; simmer for 2 minutes.
  11. Stir in the heavy cream and simmer gently for 3 to 5 minutes, until slightly thickened.
  12. Reduce the heat to low and stir in the Parmesan until melted.
  13. Return the chicken and any accumulated juices to the skillet and turn to coat.
  14. Simmer gently for 1 to 2 minutes, spooning sauce over the chicken.
  15. Sprinkle with the parsley and serve.

Notes

For even cooking, pound the chicken to an even thickness and check that the thickest part reaches 165°F. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend for coating.