Creamy Garlic Chicken with Parmesan and Herbs
A rich, garlicky, one-pan chicken dish with a velvety Parmesan sauce. Tender chicken slices are seared to golden perfection and smothered in a savory herb-infused sauce. Ready in 30 minutes, it pairs perfectly with potatoes, rice, or crusty bread.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: quick
- Method: Searing, Simmering
- Cuisine: Italian
Ingredients
2 large boneless skinless chicken breasts (about 1½ lbs)
2½ tsp salt/pepper blend
3 tsp Italian seasoning
â…“ cup all-purpose flour
4 tbsp grated Parmesan cheese
3 tbsp olive oil
2½ cups chicken broth (vegetable broth optional)
1 beef bouillon cube or 1 tsp better than bouillon
1 tsp low-sodium soy sauce or Worcestershire substitute
1 tsp onion powder
½ tsp dried thyme
½ tsp mustard powder
3 tbsp unsalted butter
10 whole garlic cloves
3 tbsp all-purpose flour
½ cup heavy cream
½ cup grated Parmesan cheese (optional additional)
Instructions
Slice chicken breasts horizontally into evenly thick pieces. Pound to ½-inch thickness using plastic wrap.
Combine â…“ cup flour and 4 tbsp Parmesan on a plate. Season chicken with Italian seasoning and salt/pepper, then dredge in the flour-Parmesan mixture.
Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
In the same skillet, melt butter over low heat and scrape browned bits. Sauté garlic for 5–6 minutes until caramelized.
Add 3 tbsp flour to create a roux, cooking 2 minutes. Gradually whisk in chicken broth, bouillon, soy substitute, onion powder, thyme, mustard powder, and salt/pepper blend.
bring to a simmer and thicken slightly. Stir in heavy cream and an additional ½ cup Parmesan (optional). Return chicken to skillet and cook 2–3 minutes to heat through.
Notes
For gluten-free version, substitute half the flour with cornstarch. Use vegetable broth for a vegetarian sauce. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg