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Easy 30-Minute Garlic Parmesan Chicken Skillet

Indulge in a restaurant-quality meal at home with this quick and creamy Garlic Parmesan Chicken Skillet. Ready in just 30 minutes, it's perfect for busy weeknights or casual entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 4
Calories 410 kcal

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.