Creamy Garlic Parmesan Chicken Breasts
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
621 kcal
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Course
Main Course
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Cuisine
Australian
Creamy Garlic Parmesan Chicken Breasts
Description
Creamy Garlic Parmesan Chicken Breasts features chicken breasts sliced into even fillets, seasoned and floured, then seared in olive oil and butter to a golden crust. The accompanying sauce combines browned garlic, chicken broth, cream, Parmesan cheese, Dijon mustard, and a touch of dry sherry for complexity. Simmering these ingredients creates a smooth, flavorful sauce that complements the seared chicken's texture and mild flavor. Fresh parsley and additional Parmesan cheese finish the dish, adding brightness and richness.
The balance of creamy dairy and sharp Parmesan with the warmth of garlic and Dijon creates a sauce that coats the chicken with a luscious mouthfeel. Pan-searing the chicken gives crisp edges while keeping the interior tender. This recipe can be served as a main course alongside vegetables or starches that can absorb the sauce.
Notes suggest using larger chicken breasts to ease slicing and propose boneless, skinless chicken thighs as an alternative with longer cooking time. Dry sherry can be replaced with white wine or masala, or omitted for non-alcoholic preference. Mustard varieties may be adjusted according to taste. The flour used to coat the chicken is incorporated into the sauce to thicken it, and any leftover flour should be discarded for safety.
Ingredients
For the chicken
- 2 chicken breast see note 1
- 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 see note 2, optional
- ¾ cups chicken broth or chicken stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard (see note 3)
- ½ cup Parmesan Cheese grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- Parmesan Cheese grated
- parsley fresh
Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Use a large sharp knife, and keeping it parallel to the board cut sideways through the breast. (see bulk of post for pictures)
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup / 35 g all-purpose flour
- Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the leftover flour yet)½ tsp kosher salt½ tsp black pepper
To cook the chicken
- Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.2 tbsp olive oil1 tbsp butter
- Cook chicken for 3-4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat on the pan to low (don't wash it out), add the butter and the finely chopped garlic, stir well and cook for 2 minutes until softened but not colored.2 tbsp butter6 cloves garlic
- Add two tablespoons of the remaining dredging flour to the garlic and stir to coat. (see note 4)
- Slowly whisk in the chicken broth and sherry (if using).¾ cups / 180 ml chicken broth/stock2 tbsp dry sherry – optional
- Bring to a simmer and cook gently for a minute.
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well. Bring to simmer then add in the grated parmesan cheese.1 ¼ cups / 300 ml heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper½ cup / 50 g grated parmesan
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2-3 minutes until the sauce has thickened, and the chicken is cooked through.
- Season to taste and serve.
- Garnish with extra parmesan and chopped parsley. grated parmesan fresh parsley
Notes
- Use larger chicken breasts to simplify slicing into fillets.
- Boneless, skinless chicken thighs can be substituted, but require 15-20 minutes cooking time.
- Dry sherry can be replaced with white wine or masala, or omitted if avoiding alcohol.
- Various mustards such as grain or hot English can be used instead of Dijon.
- Flour used to coat the chicken is added to the sauce for thickening; discard any leftover uncooked flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 50g | 77% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 208mg | 69% |
| Sodium | 684mg | 29% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1501IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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