Description
This Creamy Garlic Parmesan Chicken Breasts recipe features tender chicken fillets cooked in a rich, velvety sauce made with garlic, parmesan, and a splash of sherry. Perfect for an easy yet indulgent dinner, this dish combines simple ingredients for a flavorful and comforting meal.
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 cups chicken broth or stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Grated parmesan
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat dry. Use a sharp knife parallel to the board to slice each breast horizontally into two fillets. If the fillets are uneven in thickness, gently pound the thicker parts using a meat mallet or heavy pan to even them out.
- Coat the chicken: Add the flour to a shallow dish. Season both sides of the chicken fillets with salt and pepper, then lightly dredge them in the flour, coating evenly. Set aside remaining flour for the sauce.
- Cook the chicken: Heat the olive oil in a heavy skillet or frying pan over medium-high heat until shimmering. Add the butter and chicken fillets to the pan. Cook for 4 minutes on each side until golden brown and cooked through. Remove from pan, tent with foil, and set aside.
- Make the sauce: Reduce heat to low in the same pan (do not clean the pan). Add butter and finely chopped garlic, stirring for 2 minutes until softened and fragrant without browning. Stir in 2 tablespoons of the reserved flour from dredging the chicken, coating the garlic to create a roux.
- Add liquids and simmer: Slowly whisk in the chicken broth and dry sherry (if using). Bring to a gentle simmer and cook for 1 minute to combine flavors and thicken slightly.
- Finish the sauce: Stir in heavy cream, Dijon mustard, salt, and pepper. Bring back to a simmer, then add grated parmesan cheese, stirring until melted and the sauce is smooth.
- Combine and serve: Return the cooked chicken fillets along with any collected juices to the pan. Simmer together for 3 minutes until the sauce thickens and the chicken is heated through. Adjust seasoning as needed. Garnish with additional grated parmesan and chopped fresh parsley before serving.
Notes
- Using larger chicken breasts makes slicing easier. Boneless, skinless chicken thighs can be substituted but require cooking for 15-20 minutes instead of 8.
- If you don’t have dry sherry or prefer not to use alcohol, substitute with white wine, masala, or omit it altogether.
- Dijon mustard can be swapped for grain mustard, hot English mustard, or sweet American mustard depending on your taste preference.
- Flour that touches raw chicken is safe to use in the sauce as it will be fully cooked, but once added to the sauce, any remaining flour should be discarded to avoid clumps.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg
