Description
Creamy Garlic Parmesan Chicken Breasts is a delicious and easy-to-make main course featuring tender chicken breasts cooked in a rich, flavorful sauce made with garlic, Parmesan cheese, heavy cream, and a touch of Dijon mustard. Perfect for a comforting dinner that feels indulgent but comes together quickly.
Ingredients
Scale
For the chicken
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 2 tablespoon butter
- 6 cloves garlic, finely chopped
- 2 tablespoon dry sherry (optional)
- ¾ cup chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat them dry. Using a large sharp knife, cut sideways through each breast to create two fillets of even thickness. If needed, gently pound with a meat mallet to even out thickness.
- Coat the chicken: Season both sides of the chicken fillets with kosher salt and black pepper. Lightly coat each fillet in flour, shaking off any excess but keep leftover flour for the sauce.
- Cook the chicken: Heat olive oil in a heavy skillet or frying pan over medium-high heat. Once shimmering, add butter and chicken fillets. Cook for 4 minutes per side or until golden brown and cooked through. Remove fillets to a plate and tent with foil.
- Make the sauce: Reduce heat to low without cleaning the pan. Add butter and finely chopped garlic; sauté for 2 minutes until softened but not browned. Add 2 tablespoons of the reserved dredging flour to coat the garlic and stir well.
- Add liquids and simmer: Slowly whisk in chicken broth and dry sherry (if using). Bring to a gentle simmer and cook for 1 minute.
- Finish sauce: Stir in heavy cream, Dijon mustard, salt, and pepper. Bring to a simmer again and add grated Parmesan. Stir until cheese melts and sauce thickens slightly.
- Combine chicken and sauce: Return chicken fillets with any juices to the pan. Simmer together for 2-3 minutes until the sauce thickens further and chicken is fully cooked.
- Serve: Taste and adjust seasoning if needed. Garnish with extra grated Parmesan and fresh parsley before serving.
Notes
- Using larger chicken breasts makes the slicing and cooking easier. Boneless, skinless chicken thighs can be substituted but should be cooked for 15-20 minutes instead of 8 minutes.
- If you don’t have dry sherry or prefer no alcohol, replace it with white wine, masala, or omit entirely.
- Dijon mustard gives a nice tangy flavor, but you can substitute with grain mustard, hot English mustard, or sweet American mustard.
- Flour used to dredge the chicken is safe to use in the sauce as it cooks thoroughly. Discard any leftover flour after adding to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 150 mg
