Creamy Garlic Parmesan Chicken
This creamy garlic parmesan chicken is a rich and decadent dish featuring pan-seared chicken breasts or thighs smothered in a luscious garlic parmesan cream sauce. It's an ideal meal for a weeknight dinner, offering a harmonious blend of savory chicken and a velvety, flavorful sauce.
Equipment
- Large oven-safe skillet (cast iron or heavy-bottomed)
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs cut into 1-inch thick cutlets or large chunks
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 4-6 cloves Garlic minced
- 1 tablespoon All-Purpose Flour
- 1 cup Chicken Broth low sodium preferred
- 1 cup Heavy Cream
- ½ cup Parmesan Cheese freshly grated
- Salt and Black Pepper To taste
- 2 tablespoons Fresh Parsley chopped, for garnish (optional)
Instructions
Prepare the Chicken
- Pat chicken dry and season generously with salt and pepper on both sides.
Sear the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown and cooked through (165°F (74°C)). Remove chicken and set aside, covered loosely with foil.
Sauté the Garlic
- Reduce heat to medium, add butter to the same skillet. Once melted, add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
Create the Roux
- Sprinkle flour over the garlic butter and whisk continuously for about 1 minute to form a paste (roux) that will thicken the sauce.
Build the Sauce
- Gradually whisk in chicken broth, bringing the mixture to a gentle simmer. Allow it to thicken for 2-3 minutes.
Add Cream and Parmesan
- Stir in heavy cream and bring to a gentle simmer. Remove from heat, then stir in Parmesan cheese until melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.
Combine and Serve
- Return seared chicken to the creamy sauce, spooning sauce over to coat. Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
For best results, use freshly grated Parmesan cheese and avoid overcrowding the skillet when searing the chicken to ensure even browning. If you don't have an oven-safe skillet, you can transfer the seared chicken and sauce to an oven-safe dish before adding the cream and cheese.