There is nothing like a warm, creamy meal on a cold winter evening. This Golden Parmesan Chicken is the ultimate way to treat yourself tonight. It feels fancy but stays simple enough for any home cook.
You get a crispy, savory crust paired with a velvety sauce. It is a high-protein dinner that your whole family will actually enjoy. Let’s bring some cozy restaurant vibes right into your kitchen!
Why This Recipe Is a Winner
This dish is perfect for a special date night at home. It looks impressive but only takes about 35 minutes to make. You do not need any complicated tools or rare ingredients.
The combination of salty parmesan and garlic cream is simply pure comfort food. It is filling, satisfying, and very budget-friendly too. You will love how the chicken stays tender under that golden crust.
Simple Method
Making this Golden Parmesan Chicken is much easier than it looks. You will start by coating the chicken cutlets in a seasoned flour mix. This creates that beautiful golden crust everyone loves.
The sauce comes together in the same pan to save on cleanup. Even if you are a beginner, you can master this creamy reduction. Just follow the steps and watch the sauce thicken like magic.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using freshly grated cheese makes a huge difference in flavor.
- 2 large boneless skinless chicken breasts, halved lengthwise into 4 cutlets
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Cooking Steps
- In a shallow bowl, combine the all-purpose flour, grated parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
- Dredge each chicken cutlet in the parmesan mixture, pressing firmly to ensure an even coating on both sides.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foamy.
- Place the chicken cutlets in the skillet and cook for 4 to 5 minutes per side, or until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and transfer to a plate; tent with foil to keep warm.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat and sauté the minced garlic for 60 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom.
- Stir in the heavy cream and dried oregano, then bring to a gentle simmer for 3 to 5 minutes until the sauce reduces and thickens slightly.
- Return the chicken cutlets to the skillet and spoon the garlic cream sauce over them to coat.
- Garnish with fresh chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this chicken over a bed of buttery pasta or mashed potatoes. The sauce is so good you will want to soak up every drop. A side of roasted asparagus or broccoli adds a nice fresh crunch.
For a romantic touch, light a candle and enjoy with a cold drink. It is the best way to turn a simple Tuesday into something special. Your partner or kids will definitely ask for seconds!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. The sauce may thicken more as it sits in the cold. To reheat, place the chicken in a skillet over low heat with a splash of broth.
This helps the cream sauce become smooth and silky again. Avoid the microwave if you want to keep the crust from getting soggy. You can also prep the chicken coating a few hours early to save time.
Tips for Best Results
- Don’t skip the deglazing step because those browned bits hold all the flavor.
- Always use a meat thermometer to ensure the chicken stays juicy and safe.
- Avoid overcrowding the pan so the parmesan crust gets perfectly crispy.
- Use room temperature cream to prevent the sauce from breaking or curdling.
- Swap the parsley for fresh basil for a bright seasonal twist in the spring.
- Press the breading firmly into the chicken so it sticks during the sear.
Ways to Switch It Up
- Make it gluten-free by using a 1:1 gluten-free flour blend for dredging.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Stir in a handful of fresh spinach at the end for extra greens.
- Try this with pork cutlets for a different high-protein variation.
Common Questions
Can I use chicken thighs instead?
Yes, you can use boneless thighs for a juicier result. Just keep in mind they may need a few extra minutes to cook. Always check that they reach 165 degrees.
What if my sauce is too thin?
Let the sauce simmer for another minute or two without the lid. It will naturally thicken as the liquid evaporates. Adding more parmesan also helps thicken it quickly.
I hope this creamy chicken brings a little extra warmth to your table tonight. It is the kind of meal that makes everyone feel loved and full. Happy cooking!
— Katie Wood
Ingredients
- 2 large boneless skinless chicken breasts, halved lengthwise into 4 cutlets
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup all -purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup low -sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Instructions
- In a shallow bowl, combine the all-purpose flour, grated parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
- Dredge each chicken cutlet in the parmesan mixture, pressing firmly to ensure an even coating on both sides.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foamy.
- Place the chicken cutlets in the skillet and cook for 4 to 5 minutes per side, or until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and transfer to a plate; tent with foil to keep warm.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat and sauté the minced garlic for 60 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom.
- Stir in the heavy cream and dried oregano, then bring to a gentle simmer for 3 to 5 minutes until the sauce reduces and thickens slightly.
- Return the chicken cutlets to the skillet and spoon the garlic cream sauce over them to coat.
- Garnish with fresh chopped parsley and serve immediately.
