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Garlic Parmesan Chicken

Tender seared chicken in a creamy garlic‑parmesan sauce ready in under an hour.
Prep Time10 minutes
Cook Time30 minutes
Total Time42 minutes
Servings: 4 servings

Ingredients

  • 2 chicken breasts cut in half lengthwise (makes 4 thinner pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1 Tablespoon fresh parsley chopped

Instructions

  • Slice each chicken breast in half lengthwise to make 4 thinner cutlets and season both sides with salt, pepper, and garlic powder.
  • Heat the olive oil and butter in a large skillet over medium‑high heat until the butter melts and the pan is hot.
  • Add the chicken to the skillet and cook 5–6 minutes per side, or until nicely seared and an instant‑read thermometer reads 165°F (74°C); transfer to a plate and tent loosely with foil.
  • Return the skillet to medium‑high heat and add the flour, oregano, and minced garlic; cook, stirring, about 1 minute to remove the raw flour taste.
  • Pour in the chicken broth and whisk, scraping any brown bits from the pan, and cook until the liquid reduces by about half.
  • Reduce heat to medium, stir in the heavy cream, and simmer 6–7 minutes until the sauce thickens slightly.
  • Stir in the shredded Parmesan until melted and the sauce is smooth.
  • Return the chicken and any accumulated juices to the skillet, spoon sauce over each piece, and cook 2–3 minutes to reheat and meld flavors; sprinkle with chopped parsley.
  • Let the chicken rest 2 minutes before serving.

Equipment

  • Large Skillet
  • Tongs or spatula
  • Measuring Spoons
  • Measuring Cups
  • Knife and cutting board
  • Whisk
  • Plate

Notes

  • Allow the chicken to rest briefly after cooking for juicier results.
  • Use freshly grated Parmesan for best flavor.
  • Adjust salt to taste depending on your Parmesan's saltiness.
  • Slice chicken thinly for quicker, even cooking.
  • Whisk the broth well to avoid lumps when adding cream.