Description
Tender chicken breasts cooked in a rich creamy garlic‑parmesan sauce, perfect for a comforting weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts (butterflied into 4 thinner cutlets)
- Salt & pepper, to taste
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup chicken broth (or dry white wine)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season on both sides with salt, pepper, and garlic powder.
- Heat olive oil + butter in a skillet over medium‑high heat. Once hot, cook the chicken for about 5‑6 minutes per side (or until nicely seared and cooked through). Remove chicken to a plate and tent loosely with foil to keep warm.
- In the same skillet, add minced garlic; cook ~30 seconds till fragrant, then sprinkle in a bit of flour (if using) or go directly to deglazing with chicken broth (or wine), scraping up browned bits.
- Whisk in heavy cream, bring to a gentle bubble, then stir in Parmesan cheese until melted and sauce is thickened to your liking.
- Return chicken to the skillet, spoon sauce over, let it warm through for another minute. Taste and adjust salt/pepper if needed.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Be careful not to overcook the chicken — thinner pieces cook faster and stay juicy.
- If sauce gets too thick, thin with a splash of broth or cream.
- Freshly grated Parmesan gives better flavor and melt‑texture than pre‑grated.
- Serve with pasta, rice, mashed potatoes, or green veggies to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast cutlet + ~¼ cup sauce
- Calories: ≈ 457 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 479 mg
- Fat: ≈ 35 g
- Saturated Fat: ≈ 19 g
- Unsaturated Fat: ≈ (rest of fats ≈16 g)
- Trans Fat: ≈ 1 g
- Carbohydrates: ≈ 5 g
- Fiber: ≈ 0 g
- Protein: ≈ 31 g
- Cholesterol: ≈ 172 mg
