Creamy Garlic Parmesan Chicken (Print Version)
Tender chicken cutlets in a silky garlic parmesan sauce with subtle herbs and bacon bits.
# Ingredients:
Chicken
01 -
2 large boneless skinless chicken breasts, thinly sliced
Fats and Oils
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
Aromatics and Seasonings
04 -
1 teaspoon minced garlic
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon paprika
09 -
1 teaspoon seasoned salt
Liquids
10 -
1 ½ cups chicken broth
11 -
½ cup heavy whipping cream
Cheese and Thickeners
12 -
1 cup shredded Parmesan cheese
13 -
1 ½ tablespoons all-purpose flour
Optional Toppings
14 -
½ cup bacon bits
# Instructions:
01 -
Slice chicken breasts in half horizontally to create thin cutlets. Drizzle 1 tablespoon olive oil over both sides and season evenly with onion powder, garlic powder, paprika, Italian seasoning, and seasoned salt.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 6 to 7 minutes per side until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate and set aside.
03 -
Reduce the skillet heat to low and add the butter, scraping up browned bits from the pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the all-purpose flour and cook for 2 to 3 minutes to form a roux.
04 -
Gradually whisk in chicken broth, heavy cream, and Parmesan cheese. Stir continuously until the sauce comes to a simmer and the cheese has fully melted, resulting in a smooth and creamy texture.
05 -
Return the seared chicken cutlets to the skillet, spoon the garlic Parmesan sauce over them, and sprinkle with bacon bits if desired. Serve immediately.
# Notes:
01 -
Substitute chicken breasts with tenderloins for a variation; adjust cooking times accordingly. Using freshly shredded Parmesan ensures a creamier sauce and prevents grittiness.