Creamy Garlic Parmesan Chicken
This easy one-pan Creamy Garlic Parmesan Chicken comes together in just 30 minutes for a delicious, comforting weeknight dinner. Boneless chicken breasts are cooked until golden brown, then a rich and ultra-creamy garlic parmesan sauce is made right in the same pan.
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Servings: 4
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 1/4 cup dry white wine optional
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley chopped
Instructions
- Pound the chicken breasts between sheets of plastic wrap or parchment paper until about 1⁄2-inch thickness.
- In a shallow dish, mix together the flour, garlic powder, oregano, salt and pepper.
- Dredge the chicken breasts in the flour mixture on both sides, evenly coating them. Shake off any excess flour.
- In a large skillet over medium-high heat, heat the olive oil. Cook chicken breasts for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium. Melt the butter in the pan. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine (if using) and scrape up any browned bits stuck to the bottom of the pan. Let cook 1 minute.
- Whisk in the chicken broth, then pour in the heavy cream. Bring mixture to a gentle simmer.
- Add in the Parmesan cheese and whisk vigorously until the cheese has fully melted into the sauce.
- Add the cooked chicken breasts back into the pan and turn to coat both sides in the creamy Parmesan sauce.
- When chicken is fully heated through, remove pan from heat.
- Garnish with fresh parsley before serving. Enjoy over rice, pasta or mashed potatoes!
