Description
This Creamy Garlic Parmesan Chicken recipe delivers tender pan-seared chicken breasts smothered in a rich, flavorful garlic parmesan sauce. Perfect for a quick 30-minute dinner, this dish combines garlic, cream, parmesan, and a hint of Dijon mustard to create an indulgent yet easy-to-make meal that pairs wonderfully with 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
- 3 tablespoons butter, divided
Sauce
- 6 cloves garlic, finely chopped
- 2 tablespoons dry sherry (optional)
- ¾ cup chicken broth
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat dry the chicken breasts with paper towels, then slice each breast horizontally to create two even fillets per breast. This helps them cook evenly and quickly.
- Season and Coat: Season both sides of each chicken fillet with kosher salt and black pepper. Lightly dredge the fillets in all-purpose flour, shaking off any excess to ensure a thin coating.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken fillets and cook for 3 to 4 minutes on each side until they develop a golden crust and are nearly cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: Reduce heat to medium, add the remaining 2 tablespoons of butter to the same pan and melt it. Add the finely chopped garlic and cook for 1-2 minutes until fragrant and softened, being careful not to burn it. Stir in any residual flour from dredging for thickness. Slowly pour in the chicken broth and optional dry sherry while stirring to combine. Then add the heavy cream, Dijon mustard, and grated parmesan cheese. Stir continuously and bring the sauce to a simmer until it thickens, about 3-4 minutes.
- Finish and Serve: Return the cooked chicken fillets to the skillet with the sauce. Spoon sauce over the chicken and cook for an additional 2-3 minutes to heat through and let flavors meld. Garnish with freshly chopped parsley before serving. Serve hot with your favorite side dishes.
Notes
- Dry sherry is optional but adds a nice depth of flavor to the sauce.
- Be sure not to overcook the chicken to keep it juicy and tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- Serve with pasta, mashed potatoes, or steamed vegetables for a complete meal.
- If you prefer, use freshly grated parmesan cheese for better texture and flavor.
