Creamy Garlic Parmesan Chicken Recipe
This Creamy Garlic Parmesan Chicken recipe delivers tender chicken cutlets smothered in a rich, garlicky parmesan cream sauce. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner featuring Italian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken:
- 4 chicken cutlets (approx. 1½ lbs or 2 chicken breasts sliced into 2 thin pieces each, just under ½ inch thickness)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 Tbsp olive oil
Sauce:
- 2 Tbsp unsalted butter
- 3 garlic cloves (minced)
- ¾ cup heavy cream
- ¼ cup chicken broth
- 1 oz. softened cream cheese (use good quality cream cheese, not store brand)
- ½-⅔ cup freshly grated parmesan cheese (more for serving if desired)
- ½ tsp black pepper
- Sea salt (to taste)
- Fresh thyme leaves (optional)
Instructions
- Prepare the chicken: Pound the chicken cutlets to an even thickness of about ½ inch. Pat them dry with a paper towel. Season both sides generously with sea salt, black pepper, garlic powder, and Italian seasoning, pressing the seasoning gently into the chicken to adhere well.
- Sear the chicken: Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon of olive oil and allow it to get very hot. Place the chicken cutlets in the pan and sear without moving them for 4 to 6 minutes per side until they reach an internal temperature of about 160°F. They will continue to cook while resting. Remove the chicken and tent loosely with foil.
- Make the garlic sauce base: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the pan and let it melt. Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant and golden but not burnt.
- Add cream and cheese: Pour in the heavy cream, chicken broth, and softened cream cheese. Stir continuously until the cream cheese melts completely and the sauce is smooth.
- Incorporate parmesan and season: Stir in the freshly grated parmesan cheese until melted and the sauce thickens slightly. Add fresh thyme leaves if desired, then season the sauce with sea salt and ½ teaspoon black pepper to taste. Let the sauce simmer gently for another 2 to 3 minutes to reduce and concentrate flavors.
- Finish and serve: Return the chicken cutlets to the skillet, spoon the creamy parmesan sauce generously over them, and warm through briefly. Garnish with additional fresh thyme and chopped parsley if desired, then serve immediately.
Notes
- For best results, use high-quality cream cheese to ensure a smooth sauce consistency and avoid graininess.
- Make sure not to overcrowd the pan when searing the chicken; cook in batches if necessary to achieve a perfect crust.
- Use freshly grated parmesan cheese rather than pre-grated for better melting and richer flavor.
- Let the chicken rest after cooking to retain juiciness and allow the temperature to reach a safe internal point.
- Optional garnish of fresh herbs like thyme or parsley adds a bright finishing touch.
