Description
Tender, juicy chicken breasts pan-seared to golden perfection and smothered in a rich, creamy garlic parmesan sauce. This restaurant-quality dish comes together in just 30 minutes with simple ingredients you probably already have in your kitchen. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs)
- 1/2 cup all-purpose flour (for dredging)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, pound them to an even thickness (about 3/4 inch) using a meat mallet. This ensures even cooking.
- Season and dredge: In a shallow bowl or plate, mix together flour, Italian seasoning, garlic powder, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Sear the chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the pan and set aside on a plate. Don’t worry if they’re not completely cooked through—they’ll finish cooking in the sauce.
- Make the sauce: Reduce heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add cream and broth: Pour in the heavy cream and chicken broth, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds tons of flavor to your sauce.
- Add parmesan: Bring the mixture to a gentle simmer, then reduce heat to medium-low. Gradually whisk in the grated parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and slightly thickened (about 3-4 minutes).
- Finish the chicken: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let simmer for 3-4 minutes to allow the chicken to finish cooking and absorb the flavors.
- Serve: Remove from heat and let rest for 2-3 minutes. Garnish with fresh chopped parsley and additional parmesan if desired. Serve immediately with your favorite sides.
Notes
- For thinner, more even chicken breasts, butterfly thick pieces or pound them to uniform thickness
- Don’t skip patting the chicken dry—this helps achieve a better golden-brown crust
- If sauce becomes too thick, add a splash more chicken broth to reach desired consistency
- For a lighter version, substitute half the heavy cream with additional chicken broth
- Freshly grated parmesan melts much better than pre-shredded varieties
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 8 oz)
- Calories: 542
- Sugar: 2g
- Sodium: 892mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 185mg