Description
Creamy Garlic Parmesan Chicken Breasts is a rich and flavorful dish featuring tender chicken breasts cooked to golden perfection and smothered in a luscious garlic Parmesan cream sauce. This recipe combines the aromatic flavors of garlic, Parmesan cheese, and a touch of Dijon mustard, all simmered together to create a velvety sauce that complements the juicy chicken perfectly.
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 cups chicken broth/stock
- 1 ¼ 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, chopped
Instructions
- Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat them dry to prevent slipping. Using a large sharp knife parallel to the board, carefully slice each breast sideways to create two even fillets. If needed, use a meat mallet or heavy pan to pound the thicker parts to an even thickness.
- Season and coat: Place the flour in a shallow dish. Season both sides of the chicken fillets with kosher salt and black pepper, then lightly coat each fillet in the flour. Reserve the leftover flour for the sauce.
- Cook the chicken: Heat olive oil in a heavy skillet or frying pan over medium-high heat. Once shimmering, add the butter and chicken fillets. Cook each side for 3-4 minutes until golden brown. Remove the chicken to a plate, tent with foil, and set aside.
- Make the sauce: Lower the heat to low and do not clean the pan. Add the butter and finely chopped garlic to the pan. Stir and cook for 2 minutes until softened but not browned. Add 2 tablespoons of the reserved dredging flour to coat the garlic and stir well.
- Add liquids: Slowly whisk in the chicken broth and dry sherry (if using). Bring the mixture to a gentle simmer and cook for 1 minute.
- Add cream and seasonings: Stir in the heavy cream, Dijon mustard, salt, and black pepper. Bring to a simmer and then add the grated parmesan cheese, stirring until melted and well combined.
- Finish cooking: Return the chicken fillets and any collected juices to the pan. Simmer together for 2-3 minutes until the sauce thickens and the chicken is cooked through.
- Serve: Adjust seasoning to taste. Garnish with extra grated parmesan cheese and freshly chopped parsley before serving.
Notes
- Use larger chicken breasts for easier slicing. Boneless, skinless chicken thighs can be substituted but require 15-20 minutes cooking time instead of 8 minutes total.
- If dry sherry is unavailable or alcohol is avoided, substitute with white wine, masala, or omit completely.
- Dijon mustard can be replaced with grain mustard, hot English mustard, or sweet American mustard depending on preference.
- Flour that has touched raw chicken is safe to use in the sauce, as it will be cooked out. After adding the flour to the sauce, discard any remaining flour used for dredging.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 180 mg
