Description

Creamy Garlic Parmesan Chicken Breasts is a delicious and comforting dish featuring tender chicken fillets cooked in a rich garlic parmesan cream sauce. Made with simple ingredients like chicken breasts, garlic, parmesan cheese, and heavy cream, this recipe delivers a flavorful main course perfect for dinner. The sauce is thickened with a touch of flour and enhanced by optional dry sherry for depth. Served garnished with fresh parsley and extra parmesan, it pairs beautifully with sides like pasta, rice, or vegetables.

Ingredients

Scale

Chicken

2 chicken breasts
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter

Sauce

2 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons dry sherry (optional)
¾ cup chicken broth
1¼ cups heavy cream
½ teaspoon Dijon mustard
½ cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper

To Serve

Grated parmesan cheese
Fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Lay the chicken breasts flat on a chopping board and pat dry. Using a large sharp knife, cut each breast horizontally into two fillets of even thickness. If needed, gently bash the thicker parts to even out thickness.
Season and Dredge: Season both sides of each chicken fillet with kosher salt and black pepper, then lightly coat them in flour from a shallow dish. Reserve any leftover flour for the sauce.
Cook the Chicken: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add butter and chicken fillets, cooking for 4 minutes per side or until golden brown. Remove chicken and tent with foil, setting aside.
Create the Sauce Base: Reduce heat to low without cleaning the pan. Add butter and chopped garlic, cooking gently for 2 minutes until softened but not browned.
Thicken the Sauce: Add 2 tablespoons of the reserved dredging flour to the garlic and stir to coat. Slowly whisk in chicken broth and dry sherry, if using. Bring to a gentle simmer and cook for 1 minute.
Finish the Sauce: Stir in heavy cream, Dijon mustard, salt, and black pepper. Bring back to a simmer and then add grated parmesan, stirring until melted and sauce is smooth.
Combine and Simmer: Return the chicken to the pan along with any juices collected. Simmer together for 2-3 minutes until chicken is cooked through and sauce has thickened.
Serve: Season to taste and serve garnished with extra grated parmesan and chopped fresh parsley.

Notes

Using larger chicken breasts makes slicing easier; boneless, skinless chicken thighs can be used but require 15-20 minutes cooking time.
Dry sherry can be substituted with white wine or masala; omit alcohol entirely if preferred.
Dijon mustard can be swapped for grain mustard, hot English mustard, or sweet American mustard based on taste preference.
Flour that has touched raw chicken is safe to use in the sauce as it cooks thoroughly; discard any remaining flour after use.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 35 g
Cholesterol: 140 mg