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Creamy Garlic Parmesan Chicken in a One-Pot Sauce Recipe

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4.1 from 13 reviews

This Creamy Garlic Chicken is a comforting and simple one-pan dish where lightly breaded chicken cutlets are seared to golden perfection and then simmered in a rich, luscious Parmesan cream sauce infused with caramelized garlic and Italian herbs. This recipe uses pantry staples and avoids making a roux, delivering a decadent, juicy chicken perfect for serving over mashed potatoes, pasta, rice, or vegetables, making for a lazy yet elegant meal that’s perfect for any day of the week.

Ingredients

CHICKEN

  • 2 large chicken breasts (about 24 ounces)
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

CREAMY GARLIC PARMESAN SAUCE

  • 10 garlic cloves, whole
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream (or evaporated milk mixed with ½ tablespoon cornstarch)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chicken bouillon (granulated, crushed cube or better than bouillon)
  • 1 teaspoon dried parsley or 1 tablespoon fresh parsley
  • 1 teaspoon dried basil or 1 tablespoon fresh basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 tablespoon lemon juice (optional)

Instructions

  1. Prepare Garlic: Smash 5 garlic cloves with the blunt edge of a knife and peel them. Peel the remaining whole garlic cloves and set them aside for later use.
  2. Prepare Chicken: Slice the chicken breasts horizontally through the middle to create 4 even fillets. Cover with plastic wrap and pound each fillet to an even thickness using a meat mallet or the side of a can. Pat dry with paper towels.
  3. Season and Dredge Chicken: In a shallow dish, whisk together flour, salt, garlic powder, onion powder, pepper, and paprika. Dredge each chicken fillet in the flour mixture, shaking off any excess, then place on a dry surface.
  4. Sear Chicken: Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large skillet or braiser over medium-high heat. When the fat is hot, add chicken and cook each side for 4-5 minutes until golden brown and internal temperature reaches 160°F. Reduce heat if drippings start to burn. Transfer the cooked chicken to a plate and leave the skillet with drippings intact.
  5. Caramelize Garlic and Shallots: Reduce heat to medium, add a drizzle of olive oil if needed. Add chopped shallot and all whole garlic cloves, including smashed ones. Sauté while scraping up brown bits from the bottom until shallots are softened and garlic is caramelized, about 3 minutes. Then add the minced garlic and sauté for another 2 minutes.
  6. Add Cream and Broth Mixture: Lower heat to low and stir in the heavy cream. In a separate bowl, mix chicken broth with cornstarch until dissolved, then add to skillet. Add Worcestershire sauce, Dijon mustard, chicken bouillon, dried parsley, dried basil, dried oregano, dried thyme, and red pepper flakes. Stir to combine.
  7. Simmer Sauce: Bring the sauce to a gentle simmer while scraping any brown bits off the skillet bottom. Continue cooking the sauce until it thickens to near desired consistency, stirring frequently. Then whisk in grated Parmesan cheese until melted, followed by optional lemon juice.
  8. Combine Chicken and Sauce: Return the chicken cutlets to the skillet and spoon sauce over them. Gently simmer for 1 minute to let the chicken soak up the flavors.
  9. Finish and Serve: Garnish with fresh parsley if desired, then serve immediately over mashed potatoes, pasta, rice, or vegetables of choice.

Notes

  • For a lighter sauce, substitute heavy cream with evaporated milk mixed with cornstarch as noted.
  • Do not skip pounding the chicken to even thickness to ensure uniform cooking.
  • Use low sodium chicken broth to control the salt level in the dish.
  • If you prefer less heat, reduce or omit the red pepper flakes.
  • The sauce thickens further after adding Parmesan; adjust consistency by simmering slightly longer or adding a splash of broth if needed.
  • Serving suggestions include mashed potatoes, cauliflower mash, rice, pasta, or even cauliflower rice for a low-carb option.

Find it online: https://recipeplenty.com/creamy-garlic-parmesan-chicken-in-a-one-pot-sauce-recipe/