Creamy Garlic Parmesan Chicken – Easy One-Pan Dinner Everyone Loves
Some recipes make your kitchen smell irresistible, no matter what happens,s and this creamy garlic parmesan chicken is one of those for me every single time. When garlic meets melted butter and olive oil, the entire kitchen is filled with an irresistible aroma, ma and people suddenly begin to ask you why you are cooking. If you love cozy recipes that remind you of a restaurant but take literally no time to prepare, here’s an ideal recipe for you.
This recipe first came to mind when I felt the need for some comfort food, but I wanted to spend less time cooking than usual. I needed a quick recipe that requires only one pan and only takes half an hour. Luckily, this dish met all my requirements.
This creamy parmesan sauce looks luxurious, but in reality, it’s one of the easiest recipes I regularly use.
The best thing about this recipe is the chicken that stays moist while soaking up all that garlicky sauce. This chicken is so tasty, so juicy, and so soft that preparing this recipe takes half an hour or less. And now, I will show you how to do it yourself.
What You Will Need
- Chicken
- 2 large chicken breast fillets (approx. 500 g / 18 oz in total)
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of sweet paprika powder
- 2 tablespoons of flour (16 g)
- 1 tablespoon of olive oil (15 ml)
- 1 tablespoon of butter (14 g)
Paprika will give the chicken a wonderful golden color and mild smoky flavor without making it spicy.
Garlic Parmesan Sauce
- 3 cloves of garlic, finely chopped
- 200 ml of heavy cream (¾ cup)
- 50 ml of chicken stock (3 tablespoons)
- 50 g of freshly grated Parmesan (½ cup)
- 1 teaspoon of Dijon mustard
- 1 teaspoon of lemon juice
- 1 teaspoon of parsley, chopped
Preferably use freshly grated Parmesan, as the pre-grated one is harder to melt.
Optional Ingredients
- Some halved cherry tomatoes
- Basil leaves
- Some roasted vegetables, pasta, or rice
These little tomatoes add fresh flavor to the creamy sauce.
Prepare the Chicken
To begin, pat chicken breasts dry using a paper towel. This step is essential because the chicken must brown easily.
Then slice the chicken breasts horizontally into two cutlets. This method will speed up the process significantly. Initially, I did not slice my chicken, and it took ages for its middle parts to cook. This change solved the problem perfectly.
Sprinkle both sides of each piece with salt, black pepper, and paprika powder, and coat them in flour. This flour coating is only for the crust creation and sauce thickening, not for making a breading.
The right amount of flour is when the chicken looks lightly coated and does not become white and overly covered with flour.
Pro Tip: Leave the chicken breasts seasoned for about 10 minutes before cooking. This way, it will absorb all spices perfectly and cook faster.
Seared Chicken
In advance, preheat a large skillet to medium heat and place olive oil and butter. The butter will give flavor to the chicken, while the oil will prevent burning.
The pan is ready when you see some foaming butter that smells nutty.
Then put the chicken into the skillet and wait till it starts sizzling. If there is a lot of noise, it means that the pan is overheated. And if there is absolutely no sound, then leave the chicken to warm the pan for one more minute.
Brown it on each side for about 4-5 minutes. While the chicken is browning, don’t disturb it because its golden crust will form faster in this case.
The first time I prepared this recipe, I often moved the chicken while it was frying. Because of that, the crust did not form properly.
After the chicken is browned on both sides, transfer it to a plate,e leaving some fat at the bottom of the pan. It will give flavor to the sauce later.
Pro Tip: If your chicken burns before being fully cooked, reduce the heat instead of shortening the frying time. The chicken must sear slowly in order to get a golden color without becoming dry.
Build Sauce
Still using the same skillet, put chopped garlic into the fat residue left in the pan. Stir it constantly and fry for about 30 seconds to 1 minute.
Stop frying when garlic begins to smell sweet. Be careful because burnt garlic will ruin the whole recipe.
Pour cream and chicken stock into the skillet and continuously scrape the bottom to get all the browned pieces. The sauce will immediately turn creamy and golden.
Then add Dijon mustard and freshly grated Parmesan cheese to the skillet and stir it. The sauce becomes silky as soon as the cheese melts.
Stir again, adding lemon juice. This addition adds freshness to the sauce without making it lemony.
If you are going to add tomatoes, this is the best time for that. They will become soft during the sauce cooking process.
Pro Tip: Use low heat when adding cheese to avoid lumps in the sauce.
Return Chicken to the Skillet.
Then, I put the chicken back into the skillet along with some accumulated liquid. Cover it with some sauce and let it simmer for about 5 minutes. During this time, the sauce becomes a little thicker, and the chicken becomes even tastier.
Now the sauce begins smelling amazing because of its mixture of delicious flavors. It has to be creamy and should stick to the chicken without spreading in the pan.
Occasionally, put some sauce on the chicken in order to moisten it and make sure that all pieces become tasty.
If the sauce becomes too thick, add a little chicken broth to dilute it. If it is too liquid, let it simmer for some additional time.
Finish Cooking and Serve
Just before serving, garnish the dish with parsley. This herb will not only add some brightness to it but also will refresh all other flavors.
I like to put this chicken with creamy sauce over some pasta. Pasta soaks up all that sauce well, which results in yummy creamy parmesan chicken pasta.
This dish should consist of tasty, soft, and juicy chicken and a rich, creamy, savory, and tangy sauce. In some cases, I prefer adding some basil at the last stage of cooking.
Common Mistakes and How to Fix Them
Pan Overcrowding
The chicken must sear and brown in the pan,n and steam will hinder it. Fry pieces of chicken in several batches in order to achieve the perfect result.
Burnt Garlic
Be careful with garlic; it burns quickly and becomes bitter. Reduce the heat and stir it frequently to avoid overcooking.
Use the Refrigerated Parmesan
When it comes to cheese, it is better to use it freshly grated and warmed up at room temperature.
Cook Chicken at High Temperature
If the chicken is fried on high heat, it might get a brown crust too quickly, but it won’t be soft inside. Use medium heat instead.
Cheese Added All at Once
Dropping too much Parmesan into the sauce will lead to the formation of lumps. Add the cheese gradually and stir constantly.
Ways to Transform Your Recipe
Spinach and Mushrooms
If you would like to make a full meal instead of only chicken, you can put some spinach and mushrooms there. These veggies soak up the sauce well.
Replace Cream with Coconut Milk
For those who are interested in a little bit light option, use coconut milk instead of cream. It will result in a slightly less rich sauce, but be tasty.
Spicy Chicken
If you enjoy eating some spiciness with your Parmesan sauce, try adding red pepper or cayenne.
How to Store and Serve?
Leftovers of this creamy garlic parmesan chicken can be stored in the fridge for about three days in an airtight container. Sauce becomes thicker with time, so put a little chicken broth or cream into it to dilute.
Frozen meals can be stored in a freezer-safe container for 2 months max. Sauces tend to separate; however, stir them while warming.
I find that this dish tastes best freshly cooked when it is still warm, and the sauce is silky and smooth. If I happen to prepare it for two, then serve it the next day, putting it on a stove for slow heating and serving it with freshly made pasta or rice.
This creamy garlic parmesan chicken is a great recipe to try. It tastes delicious and takes no time to prepare. Besides, I love it because it always brings people compliments.
I hope that you like this recipe too!
