Creamy Garlic Parmesan Chicken

Savor juicy chicken cutlets perfectly seared then nestled in a creamy garlic parmesan sauce This dish is comforting and indulgent while coming together quickly enough for busy weeknights The chicken remains tender thanks to a quick pan fry and a flavorful seasoning of paprika onion and garlic powder Richness builds through butter and minced garlic sautéed before adding heavy cream and freshly grated parmesan for a silky smooth finish This recipe is ideal for serving with steamed vegetables mashed potatoes or pasta making it a flexible and satisfying meal

I first made this as a special dinner and now it has become a regular request at my table My husband asked for it three times in one week so I know it’s a winner

Ingredients

• Chicken breasts: choose large boneless types for easy slicing and tender bites
• Olive oil: important for an even golden sear and subtle flavor
• Minced garlic: fresh is best for that punchy aroma and taste
• Butter: adds richness and helps mellow the garlic
• Heavy whipping cream: makes the sauce thick and luscious be sure it’s cold for best results
• Parmesan cheese: use freshly grated for bold cheesy flavor pre shredded can have fillers
• Onion powder: boosts the savoriness of the whole dish
• Garlic powder: enhances the depth of the sauce even more
• Paprika: gives a gentle smokiness and color use sweet paprika if possible
• Salt and black pepper: season everything and help each flavor pop taste as you go

Instructions

Prep the Chicken:

Slice each chicken breast in half horizontally so you end up with cutlets that cook evenly and quickly Pat them dry with paper towels to help them brown This step ensures the chicken cooks through and develops a caramelized crust

Season the Chicken:

Sprinkle both sides of the cutlets with onion powder garlic powder paprika salt and pepper so that every bite bursts with flavor Take your time seasoning well as it builds the base taste

Sear the Chicken:

Heat olive oil in a big skillet over medium high heat Place the chicken down and let it cook undisturbed for six to seven minutes per side Aim for a golden caramelized crust and use a meat thermometer to check the internal temperature reaches 165 degrees Set the chicken aside on a plate

Build the Sauce Base:

Lower the heat to medium Add butter to the same pan so the flavorful bits from browning the chicken get absorbed Let the butter fully melt This creates a rich base for the sauce

Bloom the Garlic:

Add the minced garlic and cook for about 30 seconds stirring just until you smell its fragrance and notice it turning golden Be very careful to avoid burning as garlic can turn bitter quickly

Create the Creamy Sauce:

Pour in the heavy cream and immediately sprinkle in the parmesan cheese Stir gently as the sauce heats up Allow it to reach a gentle simmer so the cheese melts completely and the sauce thickens Aim for a smooth silky texture that clings to the chicken

Finish the Dish:

Nestle the cooked chicken back into the skillet making sure each piece is thoroughly coated with the creamy sauce Let it warm for a couple minutes so the flavors combine and the chicken absorbs some of the sauce

Serve:

Plate the chicken cutlets and spoon over extra garlic parmesan sauce Serve immediately while hot and creamy Enjoy with your favorite sides

I remember the first time my son asked for extra cheese on everything and this sauce made him a parmesan fan for life This dish brings back memories of us all gathering around the table trying to get the last drop of sauce with some bread

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove adding a splash of milk or cream to revive the sauce If freezing separate the chicken and sauce to keep the texture fresh

Ingredient Substitutions

You can use chicken tenderloins instead of breasts just reduce the cook time For a lighter option substitute half and half for heavy cream but expect a thinner sauce Freshly grated pecorino romano cheese works beautifully in place of parmesan when you want a sharper flavor

Serving Suggestions

Serve this chicken over creamy mashed potatoes pasta or fluffy cauliflower mash Add a side of roasted broccoli or a crisp green salad to balance the richness Sopping up the leftover sauce with warm crusty bread is highly recommended at my table

Serve hot with your favorite sides and enjoy the rich creamy sauce. Leftovers reheat well with a splash of cream to revive the texture.

Common Questions About Recipes

→ How do I keep the chicken juicy?

Pound the chicken to even thickness and avoid overcooking by searing each side until golden, then simmering briefly in the sauce.

→ Can I use pre-grated parmesan?

Freshly grated parmesan melts more smoothly, but high-quality pre-grated cheese can work if needed.

→ What sides complement this dish?

Pasta, mashed potatoes, steamed broccoli, or roasted vegetables pair beautifully with the creamy sauce.

→ Is it possible to lighten the sauce?

Substitute heavy cream with half-and-half or milk for a lighter, less rich sauce that still remains creamy.

→ Can chicken tenderloins be used instead of breasts?

Yes, tenderloins work well but require a shorter cooking time due to their size.

→ How should leftovers be stored?

Refrigerate cooled chicken and sauce in an airtight container for up to three days and reheat gently with a splash of cream.