Why you'll love it

I know you guys are fans of my Chicken Recipes, so I'm thrilled to bring you this one that has all my favorite flavors and is just as easy to make as the rest. Garlic. Parmesan. Juicy chicken. I think you will enjoy how simple it is to throw together on any old weeknight, even without an occasion.

But whenever I do serve this dish for company, no one can resist the garlic and parmesan in the luscious cream sauce. It's lick-your-plate kind of good. If you're thinking of hosting a dinner party for the first time, this is a fantastic recipe for the menu since it's really stress free to put together and will impress everyone.

Ingredients that you will need

Chicken - we're cutting two boneless, skinless chicken breasts into 4 smaller pieces

Garlic powder, salt & pepper - for seasoning the chicken cutlets to directly infuse flavor

Olive oil and butter - for the tasty base for pan frying

Flour - a thickener for the sauce

Garlic - we're using 3 cloves, but if you're a big fan, go ahead and add more

Chicken broth - adds more savory depth to the sauce, but you can go all-out and use white wine

Cream - we're going with heavy cream for luxuriousness

Parmesan cheese - for the cheesy, creamy sauce. Always use freshly grated

Parsley - it adds a pop of freshness

How to make it

This is an overview, and full ingredients & instructions are in the recipe card below.

Cut the chicken breasts in half lengthwise to make four smaller cutlets. Season with salt, pepper, and garlic powder.

Pan fry it until it's cooked through. This will take about 5-6 minutes per side. Take the chicken out of the pan, and transfer it to a plate.

In the same skillet, add the flour and garlic and cook for a minute. Scrape up the brown bits. Whisk in the broth, and then stir in the cream. Let it gently bubble, and then take it off the heat and put in the parmesan and combine until melted in. Add the chicken back to the pan, spoon the sauce over top and chopped parsley if desired, and serve it right away.

Tips for success

I highly recommend grating your own parmesan cheese for best results. It tastes and melts a lot better! I use my Microplane to grate it.

If you decide to use white wine instead of chicken broth, use something dry like sauvignon blanc or pinot grigio. I don't have a particular brand preference for cooking, so just ensure it's something you'd actually like to drink.

Substitute the heavy cream with a lower fat alternative at your own discretion. The sauce may not thicken properly, won't taste as good, and is likely to curdle. This is meant to be a treat meal!

Tools for this recipe

I use my handy cooking tongs to quickly turn the chicken and remove it from the skillet.

The only totally accurate way to test whether chicken is done (not overcooked or undercooked) is to use an instant read meat thermometer. For this recipe, I suggest taking the chicken out of the pan once it reaches 160F. As it rests, the temperature will increase to 165F, the safe minimum temperature to eat. A bit over is fine, but keep in mind that chicken can go from tender to dry very quickly.

A splatter guard is useful to keep clean-up to a minimum.

What to serve with it

Try mashed potatoes to soak up all that perfect parmesan garlic sauce! We also enjoy it with these buttered egg noodles or rice.

Many veggies pair well. Try roasted green beans, broccolini, maple roasted carrots, or sweet corn.

It's also fantastic with a simple salad of mixed greens with this creamy balsamic dressing.

Creamy Garlic Parmesan Chicken