A delicious and creamy Parmesan Chicken dish with a rich garlic cream sauce that is sure to impress.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6 ounces each
½ cup all-purpose flour
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 tablespoons unsalted butter (for sauce)
5 cloves garlic, minced
1 tablespoon all-purpose flour (for sauce)
1½ cups heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese (for sauce)
½ teaspoon Italian seasoning (for sauce)
¼ teaspoon black pepper (for sauce)
¼ teaspoon red pepper flakes, optional
½ teaspoon salt, or to taste
2 tablespoons chopped fresh parsley
Extra Parmesan cheese (for garnish)
Fresh parsley (for garnish)
Cracked black pepper (for garnish)
Red pepper flakes (for garnish)
Instructions
Pat the chicken breasts dry. If they are thick, slice them horizontally or pound them to about ½–¾ inch thick.
In a shallow bowl, combine flour, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper. Coat each chicken breast thoroughly.
Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil.
In the same skillet, reduce heat to medium and add the remaining 3 tablespoons butter. Sauté minced garlic for 30–60 seconds.
Whisk in flour and cook for 1 minute. Slowly pour in chicken broth while whisking, then add heavy cream and continue whisking. Simmer for 3–5 minutes until thickened.
Reduce heat to low and stir in Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes. Stir until the cheese melts and the sauce is smooth.
Return the chicken to the skillet and spoon the sauce over it. Simmer gently for 2–3 minutes.
Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
Ensure chicken reaches an internal temperature of 165°F.
Do not boil the sauce to prevent separation of cream and cheese.