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A plate with garlic parmesan chicken in creamy sauce, mashed potatoes with a knob of butter, and green beans, garnished with parsley.
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5 from 1 vote

Garlic Parmesan Chicken Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American-Italian, British-Italian
Keyword: Creamy sauce
Servings: 4
Author Nicky Corbishley

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).
Nutritional information is approximate, per serving (this recipe serves 4).
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

Calories: 450kcal | Carbohydrates: 10g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1246mg | Fiber: 1g | Sugar: 3g

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