Of course! Creamy Garlic Parmesan Chicken is a classic, restaurant-quality dish that’s surprisingly easy to make at home. It’s rich, comforting, and perfect for a special weeknight dinner.
Here is a detailed, foolproof recipe that will give you a luxurious and flavorful sauce every time.
Creamy Garlic Parmesan Chicken
This recipe features pan-seared chicken breasts smothered in an incredibly creamy, cheesy sauce with plenty of garlic and fresh herbs.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
For the Chicken:
· 4 boneless, skinless chicken breasts (about 1.5 lbs / 650g), pounded to an even thickness
· 1 teaspoon Italian seasoning
· Salt and freshly ground black pepper, to taste
· 2 tablespoons all-purpose flour (for dredging)
· 2 tablespoons olive oil
· 2 tablespoons unsalted butter
For the Creamy Garlic Parmesan Sauce:
· 3-4 cloves garlic, minced
· 1 cup chicken broth (or stock)
· 1 cup heavy cream (or half-and-half for a slightly lighter version)
· ½ cup freshly grated Parmesan cheese (see important note below)
· 1 teaspoon Italian seasoning
· Pinch of red pepper flakes (optional, for a slight kick)
· Salt and pepper, to taste
· 2 cups fresh spinach (optional, but highly recommended)
· ¼ cup sun-dried tomatoes, chopped (optional)
For Garnish:
· Fresh parsley, chopped
· Extra grated Parmesan cheese
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Pound them to an even ½-inch thickness to ensure even cooking. Season both sides generously with salt, pepper, and 1 teaspoon of Italian seasoning. Lightly dredge them in the flour, shaking off any excess.
- Sear the Chicken: In a large skillet (preferably stainless steel or cast iron for a good sear), heat the olive oil and 1 tablespoon of the butter over medium-high heat. Once hot, add the chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set it aside on a plate. Tent loosely with foil.
- Make the Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and cook for about 60 seconds, until fragrant. Be careful not to burn it.
· (If using optional sun-dried tomatoes, add them here to warm through.) - Deglaze: Pour in the chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is called “deglazing” and is packed with flavor!). Let the broth simmer for 2-3 minutes to reduce slightly.
- Create the Cream Base: Reduce the heat to low. Pour in the heavy cream, add the second teaspoon of Italian seasoning, and the red pepper flakes (if using). Whisk to combine and let it simmer gently for 2-3 minutes. Do not boil.
- Add Cheese: Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
- Wilt Spinach (Optional): Add the fresh spinach to the sauce and stir until it just wilts, about 1-2 minutes.
- Final Seasoning: Taste the sauce and season with additional salt and pepper as needed. The Parmesan is salty, so taste first!
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.
- Garnish and Enjoy: Garnish with freshly chopped parsley and more Parmesan cheese. Serve immediately.
Tips for the Best Results
· The Cheese is Key: Use a block of real Parmigiano-Reggiano or Parmesan and grate it yourself. Pre-grated cheese contains anti-caking agents (like cellulose) that will prevent your sauce from becoming smooth and creamy. It may become grainy or clumpy.
· Don’t Boil the Sauce: Once the cream is added, keep the heat on low. A rapid boil can cause the cream to separate or the sauce to become oily.
· Pound the Chicken: This is a crucial step! Uneven chicken will result in some parts being overcooked and dry while others are undercooked.
· Customize It:
· Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms after searing the chicken, then remove them and add back with the chicken at the end.
· Protein Swap: This sauce is fantastic with shrimp, salmon, or even meatballs.
· Make it Keto: Omit the flour for dredging. The sauce is naturally low-carb.
Serving Suggestions
· Pasta: Serve over fettuccine, linguine, or pappardelle to soak up all the delicious sauce.
· Mashed Potatoes: A bed of creamy mashed potatoes is the ultimate comfort food pairing.
· Vegetables: Roasted asparagus, green beans, or broccoli complement the rich sauce perfectly.
· Crusty Bread: Don’t let a single drop of sauce go to waste! A loaf of warm, crusty bread is perfect for dipping.
Enjoy your delicious homemade meal