Easy Creamy Garlic Chicken Breast Recipe
Tender, golden-brown chicken breast cutlets served with a rich, creamy garlic Parmesan sauce. This easy skillet dinner combines whole garlic cloves, heavy cream, freshly grated Parmesan, and savory pan juices for a flavorful weeknight meal.
Equipment
- Large Skillet
- Sharp kitchen knife
- Cutting board
- Cheese Grater
- Spatula or cooking spoon
Ingredients
Chicken
- boneless, skinless chicken breasts sliced horizontally into thinner cutlets
- all-purpose flour for coating the chicken
- salt for seasoning
- black pepper for seasoning
- oil for cooking the chicken
- butter for browning and flavor
Creamy Garlic Sauce
- garlic cloves peeled, half smashed and half left whole
- heavy cream for the creamy sauce
- Parmesan cheese freshly grated from a block
- chicken broth or chicken stock for deglazing the skillet and softening the garlic
Instructions
- Slice the boneless, skinless chicken breasts horizontally into thinner cutlets. Coat the chicken pieces with flour, salt, and black pepper, ensuring an even, light coating.
- Heat the oil and butter in a large skillet. Add the seasoned chicken cutlets and cook until golden brown and thoroughly cooked. The flour coating helps create a lightly browned exterior.
- Use the same skillet to prepare the garlic sauce. Pour in the chicken broth or stock and scrape the bottom of the pan to release the flavorful browned bits left behind by the chicken.
- Peel the garlic cloves, smashing half and leaving the remaining cloves whole. Add the garlic to the broth and cook over medium heat for 5–6 minutes until the cloves begin to soften and develop a gentler flavor.
Notes
Important: The supplied recipe does not specify exact ingredient quantities, complete preparation and cooking times, or the finishing instructions for incorporating the heavy cream, Parmesan, and chicken into the sauce.
Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts, although they may require additional cooking time.
Garlic: Use whole peeled garlic cloves, with half smashed and the rest left whole. Avoid substituting jarred minced garlic, as it may change the flavor and texture.
Cream: Heavy cream is recommended for a rich sauce. Evaporated milk is mentioned as an alternative, but the consistency may differ. Half-and-half may produce a thinner sauce.
Parmesan: Freshly grated Parmesan cheese is recommended instead of packaged pre-shredded cheese for a smoother sauce.
Storage: Refrigerate leftovers promptly in a covered, food-safe container. Reheat thoroughly, using gentle heat to help preserve the sauce's consistency.
Nutrition: The values provided are approximate estimates based on a four-serving reference batch. The original recipe yield and nutritional values have not been independently verified.