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Savor juicy chicken cutlets, perfectly seared, then nestled in a creamy garlic parmesan sauce that brings rich, comforting flavors to your dinner table. The chicken is tender thanks to a quick pan fry and seasoned with paprika, onion, and garlic powders. The sauce builds depth with butter and aromatic garlic, blended into heavy cream and fresh parmesan until silky smooth. This dish is a go to for busy nights when you want something both easy and indulgent, pairing beautifully with steamed vegetables, mashed potatoes, or pasta.
I first made this during a hectic week and was amazed how quickly it came together while still feeling so special. Now it's a regular request at my table, especially when I want to impress without fuss.
Ingredients
- Chicken breasts: choose large boneless types for easy slicing and tender bites
- Olive oil: important for an even golden sear and subtle flavor
- Minced garlic: fresh is best for that punchy aroma and taste
- Butter: adds richness and helps mellow the garlic
- Heavy whipping cream: makes the sauce thick and luscious be sure it's cold for best results
- Parmesan cheese: use freshly grated for bold cheesy flavor pre shredded can have fillers
- Onion powder: boosts the savoriness of the whole dish
- Garlic powder: enhances the depth of the sauce even more
- Paprika: gives a gentle smokiness and color use sweet paprika if possible
- Salt and black pepper: season everything and help each flavor pop taste as you go
Instructions
- Prep the Chicken:
- Slice each chicken breast in half horizontally so you end up with cutlets that cook evenly and quickly. Pat them dry with paper towels to help them brown.
- Season the Chicken:
- Sprinkle both sides of the cutlets with onion powder garlic powder paprika salt and pepper so that every bite is flavorful.
- Sear the Chicken:
- Heat olive oil in a big skillet over medium high. Place the chicken down and let it cook undisturbed for six to seven minutes per side. You are aiming for a good caramelized crust and the internal temperature should reach one hundred sixty five degrees. Set the chicken aside.
- Build the Sauce Base:
- Lower the heat to medium. Add butter to the same pan so the flavor from browning the chicken stays in the dish. Let the butter fully melt.
- Bloom the Garlic:
- Toss in the minced garlic. Cook for about thirty seconds stirring just until you smell its fragrance and see it turning golden. Watch it carefully to avoid burning.
- Create the Creamy Sauce:
- Pour in the heavy cream and sprinkle in the parmesan cheese. Keep stirring gently as it heats up. Allow the mixture to reach a gentle simmer so the cheese melts completely and the sauce thickens. Smoothness is the goal.
- Finish the Dish:
- Nestle the cooked chicken back into the skillet making sure each piece is coated with the creamy sauce. Let it warm for a couple minutes so flavors combine.
- Serve:
- Plate the chicken cutlets and spoon over extra garlic parmesan sauce. Serve right away while hot and creamy.
Parmesan always steals the show in this recipe. I remember the first time my son asked for extra cheese on everything and this sauce made him a parmesan fan for life. This dish brings back memories of us all gathering around the table trying to get the last drop of sauce with some bread.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of milk or cream to revive the sauce. If freezing later freeze the chicken and sauce separately for best texture.
Ingredient Substitutions
You can use chicken tenderloins instead of breasts just reduce the cook time. For a lighter option substitute half and half for heavy cream but expect a thinner sauce. Freshly grated pecorino romano works in place of parmesan if needed.
Serving Suggestions
This chicken is amazing over mashed potatoes pasta rice or even some fluffy cauliflower mash. Add a side of roasted broccoli or a crisp salad for balance. Sopping up the sauce with warm bread is a must at my table.
This creamy garlic parmesan chicken is an easy weeknight meal that feels special enough for guests. Serve it hot with your favorite sides and plenty of sauce.
Common Recipe Questions
- → How do I keep chicken moist during cooking?
Slice chicken evenly and sear until golden on each side. Simmer briefly in sauce to lock in juices and maintain tenderness.
- → Can I use pre-grated parmesan cheese?
Freshly grated parmesan melts more smoothly for creamier sauce, but high-quality pre-grated cheese can be used if needed.
- → What side dishes complement this dish?
Pasta, mashed potatoes, steamed broccoli, or roasted vegetables all pair well, balancing richness and texture.
- → Is there a lighter option for the sauce?
Substitute half-and-half or milk for some heavy cream to reduce richness while keeping the sauce creamy.
- → Can chicken tenderloins be used instead of breasts?
Yes, tenderloins work well but require shorter cooking time to avoid overcooking and drying out.
- → How should leftovers be stored and reheated?
Store cooled chicken and sauce separately in airtight containers in the fridge up to three days. Reheat gently with a splash of cream to restore sauce texture.