This garlic parmesan chicken in a luscious creamy sauce makes a real treat dinner. I love to serve it over mashed potatoes with buttery green beans or broccoli. It’s also fantastic served with crispy sautéed potatoes, pasta or rice.
Ready in 25 minutes.
This Garlic Parmesan Chicken is deceptively quick and easy to make but is bound to impress! It’s a perfect satisfying weeknight meal or even an elegant dish for date night!
This dish is so versatile and can be paired with almost any carb! I served this with Mashed Potatoes, but you can serve it alongside Boiled Rice, or Homemade Pasta. (or even a large hunk of Artisan Bread to mop all that creamy sauce).
Table of Contents
📋 Ingredients
Chicken Breast – Use 2 large (approx 200g (7oz) each) chicken breasts, as each one is going to be sliced in half horizontally (to make 4 thinner breast steaks).
Chicken Stock – You can use 2 stock cubes plus water or make Homemade Chicken Stock.
Oil for frying – Use a neutral oil like vegetable oil, sunflower oil, or avocado oil.
Seasonings – We’re using a blend of salt, pepper, garlic powder, and paprika.
Onions and Garlic – for flavour
Cream, Parmesan and lemon juice – for a creamy sauce with a very slight tang to balance it out.
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- Slice the chicken breasts into halves horizontally and coat in cornflour (cornstarch in USA) and the seasonings.
- Fry the chicken in a hot pan with oil until golden brown, then move the chicken to one side of the pan and add the onion, cooking until softened.
- Stir in the garlic, salt and pepper, then the stock, cream, lemon juice, and parmesan, arranging the chicken breasts in the middle of the pan.
- Once everything is hot, serve with your choice of carb!
Pro Tip
If you want to spice it up a bit, you can add a teaspoon of dried chilli flakes (red pepper flakes) in at the same time as the minced garlic.
That creamy, cheesy, garlicky sauce is so good!
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Pin It🍽️ What to serve it with
- Mashed Potatoes, Sauteed Potatoes, or Hassleback Potatoes.
- Boiled Rice, or Homemade Pasta.
- Garlic Green Beans with Parmesan, or Easy Spring Greens.
🍲 More fantastic chicken dishes
? Frequently Asked Questions
This dish is best served right away, but you can make it ahead, or save leftovers. Make the dish, then allow to cool. As soon as it’s cool, transfer to an airtight container and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat in a large frying pan (skillet) over a low-medium heat, stirring often, until piping hot throughout (about 8-10 minutes). It will reheat faster if you place a lid on the pan, but be sure to check it often.
You may want to add a splash of water, stock and/or cream to loosen up the sauce upon reheating.
Yes, place the cooled leftovers in an airtight container (or individual containers) and freeze. Defrost overnight in the refigerator and reheat as per the instructions above.
Try sprinkling on crispy bacon for a meaty addition.
Add peas (just add frozen peas right to the pan) or mushrooms when adding the onion, or stir in baby spinach at the end if you like.
Replace the cream with creme fraiche for a slightly lighter version. If you’re using a lower fat version, just heat it through gently, as low fat dairy can split at high temperatures (full-fat creme fraiche can be boiled and simmered though).
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Garlic Parmesan Chicken Recipe
Ingredients
- 2 large chicken breasts (around 200g/7oz each)
- 2 tbsp cornflour (cornstarch in US)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 3 tbsp oil
Sauce:
- 1 small onion peeled and chopped finely
- 3 large cloves garlic peeled and minced
- ¼ tsp salt
- ½ tsp pepper
- 180 ml (3/4 cup) strong chicken stock water plus 2 stock cubes is fine
- 180 ml (¾ cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve:
- small bunch fresh parsley finely chopped
- black pepper
- grated parmesan
Instructions
- Slice the chicken breasts in half horizontally, so you have 4 thin chicken breast steaks.2 large chicken breasts (around 200g/7oz each)
- Mix together the cornflour, salt, pepper, garlic powder and paprika. Sprinkle over both sides of the chicken breasts to coat.2 tbsp cornflour (cornstarch in US), 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika
- Add the oil to a large frying pan and heat over a medium heat.3 tbsp oil
- When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally, until the chicken is golden and cooked throughout.
- Move the chicken to one side of the pan (you can pile them up) and add the onion to the space left in the pan. If the pan is looking dry, you can add a little splash of oil.1 small onion
- Cook the onion for 2-3 minutes, stirring often, until just starting to soften.
- Add the garlic, salt, and pepper to the onion and cook for 1 minute, stirring often.3 large cloves garlic, 1/4 tsp salt, 1/2 tsp pepper
- Stir in the stock, cream, lemon juice and parmesan then arrange the chicken evenly in the pan. Bring the sauce to the boil. Simmer gently for 3 minutes, until slightly thickened.180 ml (3/4 cup) strong chicken stock, 180 ml (¾ cup) double (heavy) cream, 1 tbsp lemon juice, 50 g (1/2 cup) finely grated parmesan cheese
- Serve with your favourite sides. I like to serve over mashed potato with green beans. Top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.small bunch fresh parsley, black pepper, grated parmesan
Notes
Can I make it ahead?
I think this dish is best served right away, but you can make it ahead, or save leftovers. Make the dish, then allow to cool. As soon as it’s cool, transfer to an airtight container and refrigerate right away. It should keep well in the fridge for up to two days. Reheat in a large frying pan (skillet) over a low-medium heat, stirring often, until piping hot throughout (about 8-10 minutes). It will reheat faster if you place a lid on the pan, but be sure to check it often.You may want to add a splash of water, stock and/or cream to loosen up the sauce upon reheating.
Can I freeze it?
Yes, place the cooled leftovers in an airtight container (or individual containers) and freeze. Defrost overnight in the refigerator and reheat as per the instructions above.Ingredient swaps
- Try sprinkling on crispy bacon for a meaty addition.
- Add peas (just add frozen peas right to the pan) or mushrooms when adding the onion, or stir in baby spinach at the end if you like.
- Replace the cream with creme fraiche for a slightly lighter version. If you’re using a lower fat version, just heat it through gently, as low fat dairy can split at high temperatures (full-fat creme fraiche can be boiled and simmered though).
This doesn’t include side dishes or the extra parmesan to sprinkle on top at the end (I don’t know how much you’re going to sprinkle on 😁).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family and me really enjoyed pasta recipes when granddaughters for for always have one of your reCipes Many thanks