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This Garlic Parmesan Chicken Recipe Has An Incredible Sauce
Ayoub Bazzi

Garlic Parmesan Chicken

Indulge in this restaurant-quality Garlic Parmesan Chicken that comes together in under thirty minutes. Featuring succulent, pan-seared chicken breasts coated in a luxurious, velvety sauce made from fresh garlic, heavy cream, and savory aged parmesan. By utilizing the flavorful fond from the skillet, this recipe creates a depth of flavor that is both satisfying and sophisticated, making it perfect for busy weeknights or hosting guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts
  • 1 cup Freshly grated parmesan cheese
  • 6 cloves Fresh garlic, minced
  • 1 cup Heavy cream
  • 1/2 cup Low sodium chicken stock
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Dried Italian herbs (oregano and basil)
  • Salt and black pepper to taste

Method
 

  1. Season chicken breasts generously with salt, pepper, and dried herbs on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the chicken for 6-7 minutes per side until a deep golden brown crust forms.
  4. Remove the chicken from the skillet and set it aside on a warm plate.
  5. Lower the heat to medium and add the minced garlic to the same pan.
  6. Sauté the garlic for one minute until fragrant, being careful not to burn it.
  7. Pour the chicken stock into the pan to deglaze, scraping up all browned bits with a wooden spoon.
  8. Stir in the heavy cream and simmer the mixture until it reduces slightly.
  9. Whisk in the parmesan cheese until the sauce thickens into a glossy, smooth texture.
  10. Return the chicken to the pan to coat with the sauce before serving.

Notes

Ensure the chicken is patted dry before seasoning to achieve a better sear. If the sauce becomes too thick, add an extra splash of chicken stock to thin it out to your desired consistency.