Description
This Creamy Garlic Parmesan Chicken Breasts recipe features tender chicken fillets cooked in a rich and velvety sauce made with garlic, parmesan, cream, and a touch of Dijon mustard. Perfect for an indulgent yet easy dinner.
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter
For the Sauce
- 2 tablespoon butter
- 6 cloves garlic, finely chopped
- 2 tablespoon dry sherry (optional)
- ¾ cup chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Grated parmesan
- Fresh parsley
Instructions
- Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat dry. Using a sharp large knife, carefully slice each breast horizontally to create two plump fillets each. Even out thickness by gently pounding if necessary.
- Season and dredge: Season the chicken fillets on both sides with kosher salt and black pepper, then lightly coat them in the all-purpose flour, shaking off excess.
- Cook the chicken: Heat olive oil in a heavy skillet over medium-high heat. Add butter once oil is shimmering. Cook chicken fillets for 4 minutes on each side until golden brown. Remove and keep warm tented with foil.
- Make the sauce base: Reduce heat to low in the same pan (do not clean). Add butter and finely chopped garlic, cooking gently for 2 minutes until softened without browning.
- Thicken the sauce: Stir in 2 tablespoons of the leftover flour into the garlic, coating it well. Slowly whisk in chicken broth and dry sherry if using. Bring to a gentle simmer and cook for 1 minute.
- Add cream and cheese: Stir in heavy cream, Dijon mustard, salt, and pepper. Bring to simmer again and add grated parmesan, stirring until melted and sauce thickens.
- Combine chicken and sauce: Return the chicken fillets plus any resting juices to the pan. Simmer together for 2-3 minutes to finish cooking and thicken the sauce.
- Serve: Garnish with additional grated parmesan and fresh chopped parsley. Serve hot with your choice of side dishes.
Notes
- Use larger chicken breasts or boneless skinless chicken thighs (cook thighs for 15-20 minutes instead of 8).
- Replace dry sherry with white wine or masala, or omit alcohol entirely if preferred.
- Dijon mustard can be swapped with grain mustard, hot English mustard, or sweet American mustard.
- Flour used for dredging is safe to use in the sauce as it will be cooked thoroughly; discard remaining flour after adding sauce flour portion.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 140 mg
