Garlic Parmesan Chicken Recipe Dinner
There are some flavour combinations that are just meant to be, and for me, garlic and Parmesan are at the top of that list. This Garlic Parmesan Chicken recipe is the result of many evenings spent tinkering in the kitchen, aiming for that perfect balance of creamy, savoury, and deeply satisfying. The aroma alone, as the garlic sizzles in the butter and the Parmesan begins to melt into a luscious sauce, is enough to make anyone’s day better. It’s a dish that feels special, yet it comes together so straightforwardly that you can make it on a Tuesday night without any fuss.
What I adore about this chicken recipe is how it transforms a simple chicken breast into something truly magnificent. The chicken is pan-seared until golden, creating a wonderful texture that holds up beautifully in the rich, velvety sauce. Friends always ask me for this recipe after trying it at dinner parties, and they’re often surprised at how few ingredients are needed to create such a flavourful meal. It’s a go-to for me when I want to cook something that feels a little indulgent but doesn’t require hours of effort.
This is the kind of meal that works beautifully for a quiet family dinner, but it’s also elegant enough to serve when you have company. It’s a testament to the idea that you don’t need a complicated list of ingredients to create something genuinely delicious. Just good-quality chicken, real Parmesan, and a generous hand with the garlic.
Recipe Overview
This Garlic Parmesan Chicken recipe delivers tender, pan-fried chicken breasts smothered in a decadent and savoury cream sauce. Expect a robust garlic flavour beautifully balanced by the nutty, salty notes of authentic Parmesan cheese. After testing various cream and stock ratios, I found this combination creates a sauce that’s rich without being heavy, clinging perfectly to each piece of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Parmesan Chicken Recipe
- Genuine Flavour: The sauce is the star here. It’s built on a base of gently sautéed garlic, enriched with double cream, and finished with finely grated Parmesan that melts into a smooth, savoury coating. It’s deeply flavourful without any one ingredient overpowering the others.
- Ready in About 30 Minutes: From prepping the chicken to serving, this entire dish is on the table in around half an hour, which makes it ideal for busy weeknights when you still want a proper home-cooked meal.
- A Flexible Recipe: Feel free to make this your own. A handful of fresh spinach can be wilted into the sauce at the end for extra greens, or a pinch of red chilli flakes will add a lovely background warmth. It’s also a great base for other dishes, like this Garlic Parmesan Chicken Pasta Recipe.
- Great for a Casual Dinner: While it’s straightforward enough for a weeknight, it also has an elegance that works wonderfully when you have guests. It feels sophisticated without being complicated to execute.
- Family Tested: This recipe always gets compliments in my house. The creamy sauce and tender chicken are a winning combination that even the fussiest eaters seem to enjoy.
Ingredients You’ll Need
For the best results, I recommend using fresh ingredients, especially the garlic and Parmesan. Using a block of proper Parmigiano Reggiano and grating it yourself makes a world of difference to the texture and melt of the sauce compared to pre-shredded varieties.
- 4 boneless, skinless chicken breasts (about 600-700g total), sliced in half horizontally to create thinner cutlets
- 30g plain flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 6-8 cloves garlic, finely minced
- 120ml dry white wine (like Sauvignon Blanc) or chicken stock
- 250ml double cream
- 100g freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Sara’s Tip: Don’t be shy with the garlic! I’ve listed 6-8 cloves, but if you’re a true garlic lover like me, feel free to add a couple more. Mincing it finely helps it release its flavour without being overpowering.
How to Make This Garlic Parmesan Chicken Recipe
The process is quite straightforward. We start by searing the chicken to get a beautiful golden crust, then we create that irresistible sauce in the very same pan to capture all the flavour.
- Prepare the Chicken: Slice each chicken breast in half horizontally to make thinner cutlets. This helps them cook more quickly and evenly. In a shallow bowl, mix together the plain flour, salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once hot, carefully place the chicken cutlets in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it burn, as it will turn bitter.
- Deglaze the Pan: Pour in the white wine or chicken stock to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is hiding! Let it bubble and reduce by about half, which should take 2-3 minutes.
- Create the Cream Sauce: Stir in the double cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
- Add the Cheese: Reduce the heat to low, then gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in small batches to prevent it from clumping. Taste the sauce and season with a little more salt and pepper if needed.
- Combine and Finish: Return the cooked chicken to the pan, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece. Let it simmer gently for another 1-2 minutes, just to heat the chicken through.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve immediately.
Tips From My Kitchen
- Temperature Control is Key: The most common mistake is having the heat too high when you add the garlic. It can go from fragrant to burnt in seconds. Always lower the heat to medium before adding the butter and garlic. This gentle heat coaxes out the flavour without any bitterness.
- The Secret Step: Don’t skip deglazing the pan. I learned that this technique, as explained well by sources like Serious Eats, is fundamental for building a deep, complex sauce. Those little browned bits (the fond) are concentrated flavour bombs.
- Make-Ahead Advice: You can prepare the chicken cutlets (slicing and seasoning them) a day in advance and store them in the fridge. However, the sauce is best made right before serving to ensure it’s smooth and creamy.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a pan over a low heat, adding a splash of milk or chicken stock to loosen the sauce if it has thickened too much.
Equipment You’ll Need
- Large frying pan or skillet (a non-stick or well-seasoned cast iron pan works well)
- Sharp knife and cutting board
- Shallow bowl or plate for flouring
- Tongs for turning the chicken
- Wooden spoon or spatula
- Cheese grater
Common Mistakes to Avoid
- Overcrowding the pan: If you add too much chicken to the pan at once, it will steam instead of sear. This means you won’t get that lovely golden-brown crust. If your pan isn’t large enough, cook the chicken in two batches.
- Using the Wrong Temperature: Searing the chicken requires a medium-high heat to develop a crust quickly and achieve a juicy chicken interior. However, you must lower the heat for the garlic and the cream sauce to prevent burning and splitting.
- Using Pre-Grated Parmesan: Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy sauce. Grating your own from a block is a small step that makes a huge difference.
What to Serve With This Garlic Parmesan Chicken Recipe
This creamy chicken dish is wonderfully versatile and pairs well with a variety of sides that can soak up every last drop of that delicious sauce.
- Pasta: Serve over a bed of tagliatelle or fettuccine. The wide noodles are perfect for catching the rich, creamy sauce.
- Potatoes: Creamy mashed potatoes are a classic choice, or try it with crispy roasted potatoes for a lovely texture contrast.
- Vegetables: Steamed asparagus, tenderstem broccoli, or a simple side of green beans dressed with a squeeze of lemon work beautifully to cut through the richness. A simple rocket salad also provides a fresh, peppery counterpoint.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the creamy sauce without overpowering it.
Frequently Asked Questions
Garlic Parmesan Chicken Recipe
Ingredients
Method
- Prepare the Chicken: Slice each chicken breast in half horizontally to make thinner cutlets. This helps them cook more quickly and evenly. In a shallow bowl, mix together the plain flour, salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once hot, carefully place the chicken cutlets in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it burn, as it will turn bitter.
- Deglaze the Pan: Pour in the white wine or chicken stock to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is hiding! Let it bubble and reduce by about half, which should take 2-3 minutes.
- Create the Cream Sauce: Stir in the double cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
- Add the Cheese: Reduce the heat to low, then gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in small batches to prevent it from clumping. Taste the sauce and season with a little more salt and pepper if needed.
- Combine and Finish: Return the cooked chicken to the pan, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece. Let it simmer gently for another 1-2 minutes, just to heat the chicken through.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve immediately.
Notes
I hope you enjoy making this Garlic Parmesan Chicken recipe as much as my family and I enjoy eating it. It’s a dish that brings so much comfort and flavour to the table with minimal effort. If you do give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know your thoughts! Happy cooking, Sara.
