Creamy Garlic Parmesan Chicken
Creamy garlic parmesan chicken is a quick one-skillet chicken breast recipe made with fresh garlic, heavy cream, Parmesan cheese, Dijon mustard, and lemon juice. The chicken is seared until golden, then finished in a smooth garlic parmesan sauce for an easy 25-minute dinner with rich flavor and a creamy finish.
Ingredients
For the Chicken
- 3 boneless skinless chicken breast about 1½ lb (680 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 2 tablespoon all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
For the Garlic Parmesan Sauce
- 3 cloves garlic minced
- 100 ml chicken broth
- 200 ml heavy cream or whipping cream
- 1 teaspoon Dijon mustard optional
- 50 g freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Pat 3 boneless skinless chicken breast, about 1½ lb (680 g), dry with paper towels. Season both sides with ½ tsp salt, ¼ tsp black pepper, 1 tsp sweet paprika, and 1 tsp garlic powder. Coat lightly with 2 tbsp all-purpose flour.
- Heat 1 tbsp extra virgin olive oil and 1 tbsp butter in a large skillet over medium heat. Add the chicken and sear for 4 to 5 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
- Lower the heat to medium. Add 3 cloves garlic , minced, to the same skillet and cook for 30 seconds. Pour in 100 ml chicken broth and scrape the bottom of the pan to lift the flavor.
- Add 200 ml heavy cream or whipping cream and 1 tsp Dijon mustard, if using. Stir in 50 g freshly grated Parmesan cheese and simmer gently for 2 to 3 minutes, until the sauce is smooth and slightly thickened.
- Stir 1 tbsp lemon juice into the creamy garlic parmesan sauce. Return the cooked chicken to the skillet and simmer for 2 to 3 minutes, spooning the sauce over the chicken. Sprinkle with 1 tbsp chopped parsley and serve warm.
Notes
Slice Thick Chicken Breasts: I slice very thick chicken breasts in half horizontally so they cook faster and stay juicy.
Use Fresh Parmesan: Freshly grated Parmesan melts better into the sauce, and I find it gives a smoother finish than pre-shredded cheese.
Keep the Heat Low: Once the cream goes in, I keep the sauce at a gentle simmer so it stays smooth and does not split.
Add Lemon Last: The lemon juice tastes fresher at the end, and I use it to balance the richness of the cream and Parmesan.
Nutrition
Calories: 433kcal | Carbohydrates: 8g | Protein: 30g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 784mg | Potassium: 535mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1218IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 1mg
