Creamy Garlic Parmesan Chicken

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Creamy Garlic Parmesan Chicken

This simple creamy garlic parmesan chicken is a perfect quick dinner to prep any night of the week. It comes together in under 30 minutes with pantry staples, minimal chopping, but is the most moist and tender chicken with all the flavor and smothered in a rich and creamy sauce. Pairs well with so many side dishes and makes for a great dinner the whole family will actually love!

Prep Time10

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Chicken:

4 chicken cutlets (approx. 1½ lbs or 2 chicken breast sliced into 2 thin pieces each, just under ½ inch thickness)
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp each: sea salt and pepper or enough to cover the chicken
1 Tbsp olive oil

Sauce:

2 Tbsp unsalted butter
3 garlic cloves minced
¾ cup heavy cream
¼ cup chicken broth
1 oz. softened cream cheese* *store brands don't seem to work as well—use a good quality cream cheese!
½-⅔ cup freshly grated parmesan more for serving if desired
½ tsp pepper
sea salt to taste
Fresh thyme leaves optional

Instructions

Make sure the chicken is even thickness by pounding to about ½ inch thick. Pat dry with paper towel and generously season both sides of each cutlet with salt, pepper, garlic and Italian seasoning. Gently press the seasoning into the chicken.
Heat large sauté pan or skillet to medium high heat, heat olive oil and allow it to get really hot. Add the chicken and let it sear uninterrupted for about 4-6 minutes per side or until internal temperature reaches about 160°F, (will continue to reach 165 while resting). Remove from skillet and set aside with foil loosely tenting.
Shift heat to medium. Add the butter and melt. Add the garlic and cook, stirring for about 1 minute until golden.
Add in the cream, broth and cream cheese and stir until smooth and the cream cheese has melted.
Stir in the parmesan to melt and add in the thyme if desired. Season to taste. Simmer another 2-3 minutes to allow it to reduce slightly.
Add the chicken back in, spoon the cream sauce over top and you are ready to serve! Add more fresh thyme and chopped parsley to garnish.

Notes

*Nutrition is based off of 1 chicken cutlet and about 1/4 cup creamy sauce.

Get chicken cutlets, or cut your chicken in half horizontally through the middle of a flat chicken breast and then make sure chicken is pounded to even thickness for best results. This ensures quick and even cooking.

Use full fat dairy products. For the creamiest sauce with the best texture, use full fat butter, cream cheese, and cream.

Freshly grated parmesan will melt the smoothest into the sauce. If you use pre-grated cheese, they have additives that can cause the sauce to be grainy.

Storage: Store leftover chicken in an airtight container covered in the sauce for about 3-4 days in the refrigerator. To reheat, I prefer to cut the chicken in to slices and then heat in the microwave for about one minute or just over if needed. You can also bake the leftovers at 350°F for about 10-15 minutes.

To freeze: Allow the chicken to cool completely. Transfer to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as noted above.

Nutrition