This delicious garlic parmesan sauce ladled over tender chicken cutlets comes together in less than 30 minutes! It’s amazing served over mashed potatoes, noodles or zoodles!
Any sauce that’s like a savory gravy, you can count me in! The creamy texture of this sauce combined with a hefty dose of garlic makes this a dinner to remember! Bonus, it’s super quick to make!
As I noted in the Parmesan Garlic Sauce & Wings I posted recently, those 2 flavors are a match made in heaven! For this dish, the chicken is cooked first followed by the sauce that will coat it. It’s delicious served on top of mashed potatoes, pasta or zoodles!
If you feel like you have a lot on your plate and want to fill your literal plate with something comforting, quick and delicious, look no further than this dish. Served along side a veggie, it’s a meal your family will ask for again and again!
What You’ll Need
- Olive Oil
- Boneless Skinless Chicken Breasts or Thighs
- All-Purpose Flour
- Garlic Powder
- Chicken Broth
- Fresh Garlic
- Heavy Cream or Half & Half
- Parmesan Cheese
- Parsley (Optional)
Tools You’ll Need
How to Make This Recipe
- First, you’re going to whisk together the flour dredge in a shallow bowl which includes the flour, garlic powder, salt and black pepper. Before coating the chicken pieces on both sides in it, set aside 2 tablespoons of the flour mixture to use in the gravy step later.
- If your pan is small, work in batches. To a large skillet on medium-high heat, add oil and butter. Sear the coated chicken pieces 5 minutes per side or until they reach an internal temperature of 165°F. Transfer to a plate and set aside.
- Turn the heat down to medium. Pour in ¼ cup of the chicken broth, and scrape up any solid bits from the bottom of the pan. These crunchy bits add a lot of flavor! Add the fresh garlic and cook, stirring often for 1 minute. Make sure it doesn’t burn. Add the reserved 2 tablespoons flour mixture. Stir and cook an additional minute. Gradually pour in and stir the remaining broth and cream or half and half. Once the mixtures come to a light simmer, add the parmesan cheese.
- Once the mixture has thickened, transfer the chicken back into the sauce, and flip so that both sides are covered with the sauce. Serve and garnish with parsley and additional parmesan cheese.
Tips and Substitutions
- Freshly shredded or grated parmesan cheese is preferred as the pre-shredded cheeses have added ingredients that keep it from clumping. Unfortunately, this also can prevent it from melting as well.
- If you’re using half & half, don’t bring the sauce to a boil as it can curdle and separate.
- What to serve it on:
- Creamy Whipped Mashed Potatoes
- Buttered Noodles
- What to serve with it:
- Cream based sauces don’t freeze well as they often will separate, so I don’t recommend it for this dish. If you have leftovers, store in an air-tight container in the refrigerator up to 4 days.
More Recipes Like This
- Cube Steak Fingers and Gravy
- Feels Like Home Chicken and Gravy
- Easy Hamburger Steaks and Gravy
- Pork Tenderloin Bites and Gravy
- Southern Fried Pork Chops and Gravy
- Smothered and Covered Pork Chops
Garlic Parmesan Chicken
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 ½-3 lb boneless, skinless chicken thighs or breasts
- ½ cup all-purpose flour
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken broth
- 2 tablespoon minced garlic cloves
- 1 cup heavy cream or half & half
- ½ cup grated parmesan plus more for serving
- Fresh Parsley for garnish
- In a shallow dish, whisk together flour, garlic powder, salt and black pepper. Set aside 2 tablespoons of the flour mixture.
- To a large skillet on medium-high heat, add oil and butter. Dredge each piece of chicken in the flour mixture, shaking off any excess. Sear the chicken pieces 5 minutes per side or until they reach an internal temperature of 165F. Transfer to a plate while making the sauce.
- Turn the skillet down to medium heat, and add ¼ cup of the chicken broth, scraping up any solid bits from the bottom of the pan. Add the fresh garlic and cook, stirring often for 1 minute. Add the reserved flour, stir and cook an additional minute. Gradually stir in the remaining broth and cream or half and half. Once the mixtures come to a light simmer, then add the parmesan cheese.
- Once the mixture has thickened, transfer the chicken back into the sauce and flip so that both sides are covered. Serve and garnish with parsley and additional parmesan cheese.
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