Description
A rich and comforting skillet dinner featuring tender chicken breasts in a creamy garlic Parmesan sauce, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts, split horizontally for 4 thin cutlets (Pat dry and season before cooking.)
- 1 teaspoon kosher salt (To season the chicken.)
- 0.5 teaspoon black pepper (To season the chicken.)
- 2 tablespoons olive oil or butter (For cooking chicken.)
- 4-5 cloves garlic, minced (For the sauce.)
- 1 cup low sodium chicken broth (For flavoring the sauce.)
- 0.75 cup heavy cream or half-and-half (For the creamy sauce.)
- 1 teaspoon Dijon mustard (Optional for depth of flavor.)
- 0.5-0.75 cup freshly grated Parmesan cheese (Use freshly grated for best results.)
- 1 pinch red pepper flakes (Optional, for a bit of heat.)
- to taste Fresh parsley or basil for garnish (To add flavor and color.)
Instructions
Preparation
- Pat the chicken dry and season both sides with kosher salt and black pepper. Let it rest at room temperature for 15 to 20 minutes.
- Pre-measure garlic, broth, and cream.
Cooking Chicken
- Heat olive oil in a skillet over medium to medium-high heat until shimmering.
- Add the chicken and cook for 3 to 4 minutes on each side until golden and cooked through (160 to 165°F). Transfer to a plate and tent with foil.
Making the Sauce
- Reduce heat to medium-low. Add a small knob of butter if the pan looks dry.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits on the bottom. Let simmer for 2 minutes.
- Stir in heavy cream and Dijon mustard. Keep heat gentle until the mixture is steaming and slightly thickened.
- Whisk in Parmesan cheese gradually until melted and smooth.
- Return chicken and its juices to the pan, coating in sauce, and simmer for an additional minute.
- Finish with parsley and a squeeze of lemon if desired. Taste and adjust seasoning before serving.
Notes
Serve with buttered noodles, mashed potatoes, or crusty bread to soak up the sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dinner, Main Course
- Cuisine: American