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A vertical, close-up shot of a black cast-iron skillet filled with three golden-brown seared chicken breasts. The chicken is partially submerged in a thick, creamy white garlic sauce that is bubbling at the edges. A generous sprinkle of fresh green parsley is scattered over the chicken and throughout the sauce. In the blurred background, white plates and a rustic wooden table are visible.

Creamy Garlic Chicken Skillet

A luxurious one-pan meal featuring golden-seared chicken breast cutlets nestled in a rich, garlic-infused Parmesan cream sauce. Finished with Italian herbs and fresh parsley, this 30-minute dish delivers high-end bistro flavor with the simplicity of home cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American Comfort Food
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken Breasts sliced into thin cutlets
  • 1/2 cup All-purpose flour for dredging
  • 2 tbsp Butter & 1 tbsp Olive oil
  • 4 cloves Garlic minced
  • 1 cup Heavy cream
  • 1/2 cup Chicken broth
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • Garnish: Freshly chopped parsley

Method
 

  1. Dredge the chicken: Season the flour with salt and pepper, then coat each chicken cutlet, shaking off the excess.
  2. Sear the meat: Heat the oil and 1 tbsp of butter in a large skillet. Fry the chicken for 3-5 minutes per side until golden-brown and cooked through. Remove and set aside.
  3. Sauté the aromatics: In the same skillet, melt the remaining butter. Add the minced garlic and cook for 1 minute until fragrant and golden.
  4. Simmer the sauce: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up the flavorful brown bits from the bottom of the pan.
  5. Add the cheese: Stir in the Parmesan cheese and Italian seasoning. Whisk constantly until the cheese is melted and the sauce has thickened.
  6. Combine: Return the chicken to the skillet, spooning the creamy sauce over each piece.
  7. Garnish and serve: Top with a flurry of fresh parsley and serve immediately while the sauce is at its creamiest.