Description
Tender, juicy chicken breasts smothered in a creamy garlic Parmesan sauce that’s ready in just 30 minutes. This restaurant-quality one-pan dinner is perfect for busy weeknights and fancy enough for guests!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Garlic Parmesan Sauce:
- 3 tablespoons butter
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken: If your chicken breasts are thick (more than 1 inch), place them between two pieces of plastic wrap and gently pound them with a meat tenderizer or rolling pin until they’re about 3/4 inch thick and even throughout. This ensures even cooking. Pat the chicken dry with paper towels.
- Season and Dredge: In a shallow dish, combine flour, salt, pepper, Italian seasoning, and garlic powder. Dredge each chicken breast in the seasoned flour mixture, coating both sides evenly. Shake off any excess flour.
- Cook the Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 5-6 minutes on the first side without moving them—this creates a beautiful golden crust. Flip and cook for another 5-6 minutes on the second side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate. Don’t worry if the chicken isn’t completely cooked through yet—it will finish cooking in the sauce.
- Make the Sauce: In the same skillet (don’t wipe it out—those brown bits add flavor!), reduce heat to medium and add 3 tablespoons butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly so it doesn’t burn.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds tons of flavor. Bring the mixture to a gentle simmer.
- Add Cheese and Seasonings: Reduce heat to medium-low. Gradually add the Parmesan cheese, stirring constantly until it’s melted and the sauce is smooth. Add Italian seasoning and red pepper flakes (if using). Taste and adjust salt and pepper as needed. The sauce should coat the back of a spoon.
- Finish the Chicken: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the chicken. Let everything simmer together for 3-4 minutes, allowing the chicken to finish cooking through and absorb the flavors.
- Serve: Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot, spooning plenty of that creamy garlic Parmesan sauce over each piece.
Notes
- Even Cooking: The key to juicy chicken is even thickness. Don’t skip the pounding step if your breasts are thick!
- Don’t Overcook: Chicken breasts can dry out quickly. Use a meat thermometer to check for 165°F internal temperature.
- Sauce Consistency: If your sauce is too thick, thin it with a splash of chicken broth or cream. If it’s too thin, let it simmer a bit longer or add more Parmesan.
- Fresh Parmesan: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Always grate your own for the best sauce.
- Gluten-Free: Simply substitute the all-purpose flour with a gluten-free flour blend or almond flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 485
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 165mg