Recipes › Main Course › Creamy Garlic Parmesan Chicken Recipe

Creamy Garlic Parmesan Chicken Recipe

Recipe by Pedro M. A. Neves

This Creamy Garlic Parmesan Chicken features tender, pan-seared chicken breasts bathed in a luxurious sauce of garlic, cream, and aged Parmigiano-Reggiano. The dish captures the richness of Italian cooking with its silky sauce that clings to the chicken and pairs beautifully with pasta or crusty bread. Simple yet elegant, it's a weeknight dinner that tastes restaurant-quality.

Ingredients

• 4 boneless, skinless chicken breasts (about 200g/7 oz each)
• 60 ml (1/4 cup) extra-virgin olive oil
• 6 cloves garlic, minced
• 240 ml (1 cup) heavy cream
• 120 ml (1/2 cup) chicken broth
• 80 g (3/4 cup) freshly grated Parmigiano-Reggiano
• 15 g (2 tablespoons) fresh parsley, chopped
• 10 ml (2 teaspoons) fresh lemon juice
• 5 g (1 teaspoon) salt
• 2 g (1/2 teaspoon) black pepper
• 2 g (1/2 teaspoon) red pepper flakes (optional)
• 30 g (1/4 cup) all-purpose flour

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.

2. Lightly dredge each chicken breast in flour, shaking off excess.

3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

4. Place chicken breasts in the hot oil and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 75°C/165°F). Transfer to a plate.

5. Reduce heat to medium, add minced garlic to the same skillet, and sauté for 30 seconds until fragrant.

6. Pour in chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze, releasing all browned bits.

7. Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.

8. Remove from heat and stir in grated Parmigiano-Reggiano until fully melted and incorporated. Season with lemon juice, red pepper flakes if using, and adjust salt and pepper to taste.

9. Return chicken breasts to the skillet, nestling them into the sauce. Cook over low heat for 2 minutes to warm through.

10. Transfer to serving plates and garnish with fresh chopped parsley. Serve immediately with pasta, rice, or bread.

Substitutions

• Substitute heavy cream with a mix of Greek yogurt and chicken broth (1:1 ratio) for a lighter version with tangy notes
• Use freshly grated Pecorino Romano instead of Parmigiano-Reggiano for a sharper, more assertive cheese flavor
• Replace all-purpose flour with cornstarch or omit entirely for a gluten-free version; reduce slightly or adjust sauce consistency as needed
• Substitute chicken broth with dry white wine for added depth and acidity to balance the richness

Tips

• Do not crowd the skillet when searing; work with room-temperature chicken and dry the surface thoroughly for optimal browning and crust development
• Grate Parmesan cheese fresh from a block rather than using pre-grated; it melts more smoothly and prevents clumping
• Taste the sauce before serving; the acidity from lemon juice balances richness, so adjust to your preference
• For extra flavor, add fresh thyme sprigs or a pinch of nutmeg to the sauce while simmering

While this creamy preparation reflects Northern Italian influence, particularly from regions like Lombardy and Piedmont known for dairy-rich sauces, the combination of garlic, Parmesan, and cream is deeply rooted in Italian home cooking traditions. The technique of building a pan sauce from fond is quintessentially Italian, honoring the principle of using every element of cooking to maximize flavor.

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