Creamy Garlic Parmesan Chicken Skillet
A quick and comforting skillet dish featuring seared chicken breasts in a silky sauce of heavy cream, chicken broth, and Parmesan, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, halved horizontally Thin cutlets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced (about 1-2 teaspoons)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (stirred into the sauce)
- 1/4 cup grated Parmesan cheese (for topping)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Pat chicken dry and season both sides lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and butter until the butter foams.
Cooking
- Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and tent loosely.
- Turn heat to medium. Add minced garlic and cook for 30-60 seconds until fragrant; do not let it brown.
- Pour in chicken broth and scrape up brown bits from the pan; simmer for 1-2 minutes to concentrate flavor.
- Stir in heavy cream and Italian seasoning, bringing to a gentle simmer.
- Lower heat to low and whisk in 1/2 cup grated Parmesan until the sauce thickens and is smooth.
- Return chicken to the skillet and spoon sauce over each piece.
- Sprinkle remaining 1/4 cup Parmesan on top, cover, and warm for 1-2 minutes.
- Finish with chopped parsley and serve.
Notes
Store leftovers in an airtight container for up to 3-4 days. For best texture, freeze the sauce and chicken separately if possible. Use medium-high heat for searing to achieve a nice crust.