Creamy Garlic Chicken with Parmesan Cream Sauce
By Mason Brooks
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
Twenty minutes and a single skillet are needed to prepare garlic chicken with Parmesan cream sauce for a weeknight dinner. Seasoned flour-coated chicken breast cutlets are sautéed in a Parmesan cream sauce with garlic and Dijon mustard. The recipe calls for only a few basic ingredients.
Chicken steaks are cut crosswise for quicker and more complete cooking. Paprika, onion powder, thyme, salt, and pepper are among the other seasonings. Chicken steaks are coated with flour. Other items cooked in the same pan as the chicken steaks include garlic, chicken broth, Dijon mustard, Parmesan cheese, and cream. Reduced chicken broth is used to season the sauce. Adding dairy and cheese products after reducing the chicken broth saves time in preparing the dish.
Wait for most of the chicken broth to cook off before adding the cream. Use sauce that has begun to thicken. The chicken should be cooked and browned when removed from the pan. Higher cooking temperatures can cause oil splattering and burning of the coating, leaving the chicken undercooked. Cooking at a lower temperature when adding the cream can help the sauce thicken more slowly.
Serve with mashed potatoes, rice or pasta, and steamed greens. Garnish with fresh parsley and lemon juice. To reheat the leftovers, put the chicken pieces in the sauce. Reheat gently, adding a little water to the sauce if needed to prevent it from drying out. Stir frequently, and cover to ensure equal reheating.
Why you'll love this recipe
- Dinner can be prepared in 20 minutes because the chicken breasts have been sliced into steaks that cook quickly, and the sauce can be prepared quickly.
- Uses one pan to brown and cook the sauce, with less risk of losing the browned pieces and fewer dishes to wash.
- Uses ingredients like chicken broth, cream, and Parmesan cheese to make a tasty sauce instead of an expensive commercially prepared sauce.
- Requires minimal five-minute prep time, cut chicken breasts into steaks to save time cooking. Whole chicken breasts take longer to cook.
- Gives serving ideas using rice, mashed potatoes, pasta, steamed vegetables, parsley, and lemon. Side dishes are suitable for serving with home cooking.
- Prevents dryness in leftover food stored with the sauce. Adding water when reheating can loosen a sauce that thickens in storage.
Ingredients
- •2 boneless, skinless chicken breasts (cut in half horizontally to make thinner steaks)
- •1 tsp salt
- •¼ tsp freshly cracked black pepper
- •1 tsp sweet paprika
- •1 tsp onion powder
- •1 tsp dried thyme
- •35 g plain all-purpose flour (1/4 cup)
- •1 tbsp olive oil
- •1 tbsp unsalted butter (for cooking the chicken)
- •1 tbsp unsalted butter (for the sauce)
- •1 tbsp freshly minced garlic
- •125 ml chicken stock (1/2 cup)
- •300 ml thickened whipping or heavy cream (10 fl oz)
- •1 tsp Dijon mustard
- •50 g grated Parmesan (1/2 cup)
- •sea salt flakes (to taste)
- •freshly cracked black pepper (to taste)
- •mashed potatoes, steamed rice, or pasta (to serve)
- •steamed greens (to serve)
- •1 tbsp flat-leaf parsley (finely chopped, to serve)
- •lemon wedges (to serve)
Instructions
- 1
Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and dried thyme.
- 2
Press the chicken into the flour so all sides are evenly coated.
- 3
Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat.
- 4
Add the chicken and cook for 5 to 6 minutes, turning once halfway through, until just cooked.
- 5
Remove the chicken from the pan and set it aside on a plate.
- 6
Add the butter for the sauce to the same pan.
- 7
Once the butter has melted, add the garlic and stir for 30 seconds.
- 8
Add the chicken stock and cook for 1 to 2 minutes, until it has evaporated by at least half.
- 9
Stir in the cream and Dijon mustard.
- 10
Reduce the heat to medium and simmer for 2 minutes, until the sauce has thickened slightly.
- 11
Stir through the Parmesan and season to taste.
- 12
Return the chicken to the pan for 2 to 3 minutes, or until heated through.
- 13
Serve with rice, mashed potatoes, or pasta and steamed greens.
- 14
Top with chopped parsley and a squeeze of lemon juice.
FAQ
Nutrition (per serving)
Calories
601
Protein
34g
Fat
47g
Carbs
12g
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