Description
This Creamy Garlic Parmesan Chicken recipe offers tender chicken breasts cooked to golden perfection and served in a rich, velvety garlic Parmesan cream sauce. Enhanced with a touch of Dijon mustard and dry sherry, this comforting dish is quick to prepare and perfect for a flavorful weeknight dinner for four.
Ingredients
Scale
Chicken
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
Sauce
- 6 cloves garlic, finely chopped
- 2 tablespoons dry sherry (optional)
- ¾ cup chicken broth
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and slice each breast horizontally to create two even fillets, ensuring even cooking and a tender texture.
- Season and Coat: Season the chicken fillets with kosher salt and black pepper. Lightly dredge each piece in all-purpose flour, making sure to cover evenly for a nice crust when cooked.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken fillets and cook for 3 to 4 minutes per side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, add the remaining 2 tablespoons of butter and the finely chopped garlic. Sauté until the garlic is fragrant and soft, about 1-2 minutes. Stir in any flour left from dredging to form a roux. Gradually whisk in the chicken broth and optional dry sherry, followed by the heavy cream, Dijon mustard, and grated Parmesan cheese. Simmer the sauce gently until it thickens, about 3 to 5 minutes, stirring frequently.
- Finish and Serve: Return the cooked chicken fillets to the pan with the creamy sauce and simmer for an additional 2 to 3 minutes to allow the chicken to warm through and absorb the flavors. Garnish with freshly chopped parsley before serving. Enjoy immediately with your favorite side dishes.
Notes
- For a non-alcoholic version, omit the dry sherry or replace it with an equal amount of additional chicken broth.
- Use freshly grated Parmesan cheese for best flavor and smoother melting in the sauce.
- If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it up.
- Serve with pasta, mashed potatoes, or steamed vegetables to complement the creamy sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
