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Crispy golden parmesan chicken cutlets drizzled with a rich white garlic cream sauce and fresh parsley in a cast iron skillet.
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Golden Parmesan Chicken with Garlic Cream

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 580kcal

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.