Creamy Garlic Parmesan Chicken

This creamy garlic parmesan chicken transforms ordinary chicken breasts into a restaurant-quality meal that feels indulgent yet comes together quickly for weeknight dinners. The tender chicken cutlets nestled in a velvety cheese sauce create comfort food at its finest.

I first made this dish when my in-laws were coming for dinner with almost no notice. They raved about it so much that it became our special occasion go-to meal, even though it's simple enough for any weeknight.

Ingredients

• Chicken breasts: Fresh, plump chicken breasts create the foundation of this dish. Look for ones that are similar in size for even cooking
• Gluten Free Bake Mix or almond flour: Creates a light coating that crisps beautifully in the pan while keeping the recipe low carb
• Parmesan cheese: Adds a savory depth to both the breading and sauce. The canister kind works perfectly for the breading
• Butter: Use unsalted butter to control the overall saltiness of the dish
• Crushed garlic: Provides the signature flavor. Fresh is best but jarred works in a pinch
• Chicken stock: Creates a depth of flavor foundation for the sauce. Use low sodium if possible
• Whipping cream: The key to creating that silky texture that makes this dish irresistible
• Mozzarella cheese: Adds a subtle creaminess and stretch to the sauce. Freshly grated melts better than pre-shredded
• Fresh herbs: Brightens the rich sauce. Fresh cilantro or parsley adds both color and flavor

Step-by-Step Instructions

Prepare the chicken:

Slice each chicken breast horizontally to create four thin cutlets. This helps them cook quickly and evenly. Pat them dry with paper towels to help the breading adhere better.

Create the breading:

Mix the gluten free bake mix or almond flour with Parmesan cheese, salt and pepper in a shallow bowl. Spoon this mixture over both sides of each chicken cutlet, pressing gently to adhere. This light coating will create a delicious crust.

Cook the chicken:

Heat olive oil in a large frying pan over medium high heat until shimmering. Add all chicken cutlets without crowding the pan. Cook approximately 3 minutes per side, turning frequently to achieve an even golden brown color. Remove when nearly cooked through but not quite finished.

Make the garlic sauce:

In a separate frying pan, melt butter over medium low heat. Add crushed garlic and cook for 1 to 2 minutes until fragrant and just beginning to turn golden. Be vigilant here as garlic can burn quickly and become bitter.

Build the sauce:

Pour in the chicken stock and whipping cream, stirring to combine. Add both cheeses along with dried herbs. Continue cooking for 3 to 4 minutes, stirring frequently until the cheeses have completely melted and the sauce begins to thicken slightly.

Finish the dish:

Return the chicken cutlets to the sauce, nestling them in the creamy mixture. Cook for just 1 to 2 minutes until the chicken is fully cooked through and registers 165°F on an instant read thermometer. The sauce will continue to thicken slightly.

My favorite part of this recipe is definitely the garlic butter sauce. I learned from my grandmother that allowing the garlic to slowly turn golden before adding the liquids creates a depth of flavor that makes people wonder what your secret ingredient might be. Just take care not to burn it!

Perfect Pairings

This creamy chicken pairs beautifully with sides that can soak up the delicious sauce. Serve over cauliflower rice for a low carb option or alongside roasted asparagus. For those not counting carbs, nothing beats a side of angel hair pasta or crusty bread to capture every drop of the velvety sauce.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken considerably when chilled. When reheating, add a splash of chicken broth or cream to maintain the silky texture. Warm gently on the stovetop over medium low heat rather than using a microwave for best results.

Simple Substitutions

If you prefer traditional flour, substitute all purpose flour for the gluten free mix. For a dairy free version, use coconut cream instead of whipping cream and nutritional yeast in place of the Parmesan. You can also use chicken thighs instead of breasts for a more succulent result, though you may need to adjust cooking time slightly.

Frequently Asked Questions

→ What can I use instead of chicken breasts?

Chicken thighs can be a great substitute for chicken breasts. Adjust cooking time accordingly as thighs tend to take slightly longer to cook.

→ Can I make this dish dairy-free?

Yes, you can use dairy-free alternatives like coconut cream and dairy-free cheese to create a similar creamy texture and flavor.

→ How do I prevent chicken from overcooking?

Keep an eye on the chicken's cooking process. Once it turns golden brown and is white throughout when cut, remove it from heat to avoid drying out.

→ Can I add vegetables to this dish?

Absolutely! Vegetables like spinach, mushrooms, or broccoli pair well with the creamy garlic parmesan sauce and add more texture and flavor.

→ What can I serve with this dish?

This dish pairs wonderfully with mashed potatoes, pasta, steamed vegetables, or even a side of garlic bread for a complete meal.