Creamy Garlic Parmesan Chicken Recipe
This creamy chicken recipe features tender, pan-fried chicken breasts coated in a flavorful blend of spices and flour, simmered in a rich, garlicky parmesan cream sauce. Perfectly paired with mashed potatoes, rice, pasta, or steamed greens, it makes a comforting and elegant meal that’s easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Western
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- ¼ cup (35 g) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Sauce
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp dijon mustard
- ½ cup (50 g) grated parmesan
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
To serve
- Mashed potatoes, steamed rice or pasta
- Steamed greens
- 1 tbsp finely chopped flat-leaf parsley
- Lemon wedges
Instructions
- Coat the chicken: Sprinkle the chicken pieces evenly with salt, black pepper, sweet paprika, onion powder, and dried thyme. Then press each piece into the flour, ensuring all sides are thoroughly coated.
- Cook the chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large, deep frying pan over medium-high heat. Add the coated chicken pieces and cook for 5 to 6 minutes, flipping once halfway through, until the chicken is cooked through and lightly golden.
- Set chicken aside: Remove the chicken from the pan and place it on a plate to rest while you prepare the sauce.
- Make the sauce: In the same pan, add 1 tablespoon unsalted butter for the sauce. Once melted, add the minced garlic and stir for about 30 seconds until fragrant. Pour in the chicken stock and cook for 1 to 2 minutes until reduced by at least half.
- Simmer sauce: Stir in the thickened cream and dijon mustard. Reduce the heat to medium and let the sauce simmer gently for 2 minutes until it thickens slightly.
- Finish the dish: Stir grated parmesan into the sauce and season with sea salt flakes and freshly cracked black pepper to taste. Return the cooked chicken to the pan and simmer for another 2 to 3 minutes until heated through and well coated with the creamy sauce.
- Serve: Plate the chicken alongside your choice of mashed potatoes, steamed rice, or pasta and steamed greens. Garnish with chopped flat-leaf parsley and a squeeze of fresh lemon juice for a bright finishing touch.
Notes
- For extra flavor, marinate the chicken with spices for 30 minutes before coating in flour.
- Use fresh parmesan for best melting quality and flavor in the sauce.
- Chicken can be swapped for pork or turkey cutlets if desired.
- Ensure the pan is not overcrowded when frying to achieve a nice sear on the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop to prevent the cream sauce from breaking.
Keywords: creamy chicken, chicken recipe, parmesan chicken, cream sauce chicken, easy dinner, stovetop chicken
Find it online: https://nayabaker.com/creamy-garlic-parmesan-chicken-recipe/
