Garlic Parmesan Chicken

This quick, one-pan-meal features pan-seared chicken in a sumptuous garlic-parmesan cheese sauce. With a hint of wine (optional but lovely) and a touch of heavy cream, it’s as luxurious as it is easy. Fancy enough for entertaining, yet simple enough for any busy weeknight.

Course Main Course

Cuisine American

Keyword chicken in cream sauce, garlic and parmesan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 368kcal

Author Robin Miller

Ingredients

1 pound thin-sliced boneless skinless chicken breasts or regular chicken breasts (7-8 ounces each), sliced horizontally (as if cutting a bagel) to create 4 thin pieces
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons all-purpose flour
3 cloves garlic minced
1/2 cup chicken broth or chicken stock
1/4 cup dry white wine or more chicken broth
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
1-2 tablespoons chopped fresh parsley for serving

Instructions

Season both sides of the chicken with salt, pepper, and garlic powder.
Combine the olive oil and butter in a large skillet and set the pan over medium-high heat. When the butter is bubbly, add the chicken and cook until nicely seared/golden brown on both sides. If necessary, work in batches to prevent crowding the chicken in the pan.
Transfer the chicken to a plate.
Add the flour and garlic to the same pan over medium heat. Whisk until the flour is incorporated. Whisk in the chicken broth and wine (or more chicken broth) and bring to a simmer. Simmer for 1 minute, until the mixture thickens.
Reduce the heat to medium-low and stir in the cream and parmesan cheese.
When the cheese has melted, return the chicken to the pan with any accumulated juices from the plate.
Simmer for 3 to 5 minutes, until the chicken is cooked through (165 degrees) and the sauce thickens and reduces.
Top with parsley and serve.

Nutrition