Easy 30-Minute Garlic Parmesan Chicken Skillet
Equipment
- 1 12-inch skillet
- 1 Meat mallet or rolling pin
- 1 Measuring cups and spoons
- 1 Cheese grater
- 1 Cutting board and knife
- Tongs
- 1 Wooden spoon or silicone spatula
- 1 Meat thermometer (optional)
Ingredients
Meat
- 2 large boneless, skinless chicken breasts (about 1 lb or 450g)
Produce
- 4 cloves garlic
- 2 tsp fresh parsley chopped [10g] (plus more for garnish)
- 1 Zest of lemon (optional but recommended for extra flavor)
Condiments
- 1 tsp Worcestershire sauce [5ml]
- 1 tsp honey (optional, to taste) [2.5ml]
Baking & Spices
- Salt and black pepper, to taste
- ½ tsp onion powder [1.5g]
- ¼ tsp dried oregano [0.6g]
- ¼ tsp dried basil [0.6g]
- ¼ tsp paprika (optional) [0.6g]
- Pinch of red pepper flakes (optional)
- 3 tbsp all-purpose flour [24g] (or cornstarch for gluten-free option)
Oils & Vinegars
- 3 tbsp butter [42g]
- ¼ cup cup heavy cream [60ml] (substitute half-and-half for a lighter version)
- ½ cup freshly grated Parmesan cheese [50g]
- 1 tbsp cream cheese (optional) [15g]
Beer, Wine & Liquor
- ½ cup cup dry white wine (such as Pinot Grigio or Chardonnay) [120ml] (or substitute with chicken broth)
Other
- 1 cup chicken broth [240ml]
- 1 tbsp fresh lemon juice [15ml]
Instructions
Prepare the Chicken
- Slice each chicken breast in half horizontally to create 4 thinner cutlets.
- Season both sides of the chicken with salt, pepper, 1 tsp chopped parsley, and a sprinkle of paprika. For added flavor, you can marinate the chicken in olive oil, lemon juice, and garlic for 10 minutes.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove from the skillet and set aside.
Make the Sauce
- In the same skillet, reduce the heat to medium and add white wine (or chicken broth). Scrape the bottom of the pan with a wooden spoon to release any browned bits from cooking the chicken.
- Add minced garlic and cook for 1 minute, until fragrant.
- Melt the butter in the skillet, then whisk in the flour (or cornstarch for a gluten-free option) to create a roux. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth, heavy cream, Worcestershire sauce, and honey (optional). Stir in the onion powder, dried oregano, dried basil, and red pepper flakes (if using). Let the sauce simmer for 5 minutes, stirring occasionally.
Finish the Dish
- Reduce the heat to low and stir in grated Parmesan cheese and cream cheese (if using) until fully melted and incorporated.
- Add lemon juice and lemon zest for brightness, and stir to combine.
- Return the chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened.
Serve
- Garnish with freshly chopped parsley and a little more Parmesan if desired.
- Serve immediately with your choice of side dish, such as roasted vegetables, mashed potatoes, pasta, or crusty bread to soak up the sauce.
Notes
For a lighter alternative to heavy cream, substitute with half-and-half or evaporated milk. If you’re looking to reduce the calories further, you can omit the butter and use olive oil. Wine can be substituted with chicken broth, which adds a savory depth without the alcohol. When it comes to storage, the chicken can be refrigerated in an airtight container for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of chicken broth to prevent the sauce from becoming too thick. For best results, always use fresh parsley, garlic, and lemon juice to enhance the dish’s flavors.
Quick Tips
To thicken the sauce further, simmer it uncovered for a few extra minutes or add a little more flour or cornstarch. For a crispier chicken, ensure the skillet is properly heated before adding the cutlets. You can also coat the chicken lightly in flour before cooking to get a golden crust. If you’d like the sauce to have a richer flavor, allow the garlic to cook slowly for a full minute before adding the other ingredients.
Side Dish Suggestions
This garlic Parmesan chicken pairs well with light sides like sautéed spinach, roasted asparagus, or a crisp Caesar salad. For a heartier meal, consider serving with mashed potatoes, buttered pasta, or creamy polenta. A simple side of garlic bread or crusty baguette can also help mop up the rich, creamy sauce.
Nutritional Benefits
Chicken is a great source of lean protein, supporting muscle growth and repair. Garlic contains antioxidants and helps support the immune system, while Parmesan cheese adds calcium for bone health. If using fresh lemon juice, you’ll get a dose of vitamin C, which aids in iron absorption. Opting for half-and-half or olive oil as substitutes reduces fat content while keeping the dish flavorful.
Serving Suggestions
Serve this dish with portions of one chicken cutlet per person. For a more elegant presentation, spoon the creamy sauce generously over the chicken and garnish with a sprinkle of fresh parsley and extra Parmesan. Pair with a crisp white wine like Pinot Grigio, or for a non-alcoholic option, try a sparkling water with lemon. A simple side salad with vinaigrette will complement the richness of the chicken nicely.
Meal Prep Tips
To save time, slice and season the chicken breasts ahead of time and store them in the fridge, covered, for up to 24 hours. You can also make the sauce ahead of time, minus the cheese and cream, and store it in the refrigerator. Reheat it gently in the skillet and add the cheese and cream before serving. Leftovers can be packed for lunch the next day—just keep the chicken and sauce in separate containers for reheating.
Customization Ideas
For a vegetarian twist, replace the chicken with tofu or large portobello mushrooms. To make it gluten-free, use cornstarch instead of flour. Dairy-free versions can be made by using coconut cream instead of heavy cream and a dairy-free Parmesan substitute. If you like a spicy kick, add more red pepper flakes or a splash of hot sauce. You can also customize the herbs by swapping oregano and basil for thyme and rosemary to create a different flavor profile.
