Golden chicken in a silky garlic cream sauce with a generous handful of Parmesan. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 35 minutes from prep to table.
- Easy to round out with mashed potatoes and steamed green beans.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup finely grated Parmesan
- 1 tbsp chopped parsley (optional)
- 2 lemon wedges (optional garnish)
Let’s make it
Get ready
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat.
Build the flavor
Sear the cutlets for 4–5 minutes per side, until the thickest part reaches 165°F. Transfer to a plate.
Bring it together
Reduce the heat to medium-low. Add garlic and stir for 30 seconds; pour in chicken broth and scrape the browned bits from the pan.
Finish cooking
Add cream and simmer gently for 4 minutes. Take off the heat and stir in Parmesan until smooth.
Serve and enjoy
Return the chicken and its juices to the pan. Warm gently for 2 minutes and finish with parsley (if using). Serve with the optional lemon wedges if desired.
Make It Even Better
Grate the Parmesan finely so it melts without clumping.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use boneless thighs and cook to 165°F, allowing extra time.
What to serve with it
Mashed potatoes and steamed green beans
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Creamy Garlic Parmesan Chicken
Golden chicken in a silky garlic cream sauce with a generous handful of Parmesan.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup finely grated Parmesan
- 1 tbsp chopped parsley (optional)
- 2 lemon wedges (optional garnish)
Instructions
- Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat.
- Sear the cutlets for 4–5 minutes per side, until the thickest part reaches 165°F. Transfer to a plate.
- Reduce the heat to medium-low. Add garlic and stir for 30 seconds; pour in chicken broth and scrape the browned bits from the pan.
- Add cream and simmer gently for 4 minutes. Take off the heat and stir in Parmesan until smooth.
- Return the chicken and its juices to the pan. Warm gently for 2 minutes and finish with parsley (if using). Serve with the optional lemon wedges if desired.
Notes
- Grate the Parmesan finely so it melts without clumping.
Cooks Court · /recipes/creamy-garlic-parmesan-chicken
