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Savor juicy chicken cutlets, perfectly seared and nestled in a creamy garlic parmesan sauce. This recipe transforms simple chicken breasts into a luxurious meal with deep flavors from paprika, onion, and garlic powders, enriched by butter, fresh garlic, heavy cream, and freshly grated parmesan. It comes together quickly on busy nights but delivers comfort food vibes worthy of company.
I started making this dish as a treat and my family went wild for it. My husband requested it three times in one week, and now it’s a staple.
Ingredients
- Chicken breasts: choose large boneless types for easy slicing and tender bites
- Olive oil: important for an even golden sear and subtle flavor
- Minced garlic: fresh is best for that punchy aroma and taste
- Butter: adds richness and helps mellow the garlic
- Heavy whipping cream: makes the sauce thick and luscious be sure it is cold for best results
- Parmesan cheese: use freshly grated for bold cheesy flavor pre shredded can have fillers
- Onion powder: boosts the savoriness of the whole dish
- Garlic powder: enhances the depth of the sauce even more
- Paprika: gives a gentle smokiness and color use sweet paprika if possible
- Salt and black pepper: season everything and help each flavor pop taste as you go
Instructions
- Prep the Chicken:
- Slice each chicken breast in half horizontally so you end up with cutlets that cook evenly and quickly. Pat them dry with paper towels to help them brown.
- Season the Chicken:
- Sprinkle both sides of the cutlets with onion powder garlic powder paprika salt and pepper so that every bite is flavorful.
- Sear the Chicken:
- Heat olive oil in a big skillet over medium high. Place the chicken down and let it cook undisturbed for 6 to 7 minutes per side. You are aiming for a good caramelized crust and the internal temperature should reach 165. Set the chicken aside.
- Build the Sauce Base:
- Lower the heat to medium and add butter to the same pan so the flavor from browning the chicken stays in the dish. Let the butter fully melt.
- Bloom the Garlic:
- Toss in the minced garlic and cook for about 30 seconds stirring just until you smell its fragrance and see it turning golden. Watch it carefully to avoid burning.
- Create the Creamy Sauce:
- Pour in the heavy cream and sprinkle in the parmesan cheese. Keep stirring gently as it heats up and allow the mixture to reach a gentle simmer so the cheese melts completely and the sauce thickens. Smoothness is the goal.
- Finish the Dish:
- Nestle the cooked chicken back into the skillet making sure each piece is coated with the creamy sauce. Let it warm for a couple minutes so flavors combine.
- Serve:
- Plate the chicken cutlets and spoon over extra garlic parmesan sauce. Serve right away while hot and creamy.
This dish brings back memories of us all gathering around the table trying to get the last drop of sauce with some bread.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove adding a splash of milk or cream to revive the sauce If freezing latter the chicken and sauce separately for best texture
Ingredient Substitutions
You can use chicken tenderloins instead of breasts just reduce the cook time For a lighter option substitute half and half for heavy cream but expect a thinner sauce Freshly grated pecorino romano works in place of parmesan if needed
Serving Suggestions
This chicken is amazing over mashed potatoes pasta rice or even some fluffy cauliflower mash Add a side of roasted broccoli or a crisp salad for balance Sopping up the sauce with warm bread is a must at my table
Enjoy these creamy garlic parmesan chicken cutlets with your favorite sides. They make a comforting weeknight dinner and also impress guests.
Common Recipe Questions
- → How do I keep the chicken juicy?
Pound chicken cutlets evenly and sear until golden on each side. Simmer briefly in sauce to lock moisture.
- → Can pre-grated parmesan be used?
Freshly grated parmesan melts better, but pre-grated is acceptable if of good quality and not too dry.
- → What sides complement this dish?
Pasta, mashed potatoes, steamed broccoli, or roasted vegetables pair perfectly with the creamy sauce.
- → Is there a lighter sauce option?
Substitute half-and-half or milk for heavy cream for a thinner, lighter sauce while maintaining flavor.
- → Can chicken tenderloins be used instead?
Yes, tenderloins cook faster and work well, but adjust cooking times accordingly.
- → How should leftovers be stored and reheated?
Store cooled chicken and sauce in an airtight container in the fridge up to three days. Reheat gently with a splash of cream if needed.