Description
This Creamy Garlic Parmesan Chicken recipe is a quick and flavorful dish perfect for busy weeknights. Tender chicken breasts are pan-seared to golden perfection and smothered in a rich, garlicky Parmesan cream sauce with a hint of Dijon mustard and optional sherry for depth. Finished with fresh parsley, this comforting meal pairs beautifully with pasta, rice, or steamed vegetables.
Ingredients
Scale
Chicken
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
Sauce
- 6 cloves garlic, finely chopped
- 2 tablespoons dry sherry (optional)
- ¾ cup chicken broth
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and cut each breast horizontally into two even fillets to ensure even cooking and quicker preparation.
- Season and Coat: Season both sides of the chicken fillets with kosher salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess to avoid a heavy coating.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken fillets and cook for 3 to 4 minutes on each side until they develop a beautiful golden-brown crust and are nearly cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Sauté the finely chopped garlic until fragrant and softened, about 1 to 2 minutes, taking care not to burn it. Stir in any residual flour left from dredging in the pan to help thicken the sauce. Slowly pour in the chicken broth and dry sherry (if using), stirring constantly to combine. Then, add the heavy cream, Dijon mustard, and grated Parmesan cheese. Stir well and let the sauce simmer gently, stirring occasionally, until it thickens to a creamy consistency, approximately 4 to 5 minutes.
- Finish and Serve: Return the cooked chicken fillets to the pan, spooning the sauce over them. Cook for an additional 2 to 3 minutes to warm through and meld flavors. Garnish with freshly chopped parsley before serving. Pair with your choice of sides such as pasta, rice, or steamed vegetables for a complete meal.
Notes
- Dry sherry is optional but adds a wonderful depth of flavor to the sauce. You can substitute with white wine or extra chicken broth if desired.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Use freshly grated Parmesan for best flavor and smoother melting.
- If the sauce becomes too thick, thin it with a splash of chicken broth or cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
