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Golden pan-seared chicken breasts in silky creamy garlic sauce with parsley and visible roasted garlic cloves, shallow beige ceramic plate.

Creamy Garlic Chicken

Golden chicken cutlets in a creamy garlic sauce with parsley and parmesan. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g chicken breasts sliced into thin cutlets
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 garlic cloves minced
  • 150 ml chicken broth
  • 200 ml heavy cream
  • 40 g parmesan grated
  • 2 tbsp parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large skillet
  • 1 Food thermometer

Method
 

  1. Pat the chicken cutlets dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until it reaches 74°C / 165°F; transfer to a clean plate.
  3. Reduce the heat to medium, add butter and garlic, and stir for 30 seconds.
  4. Pour in broth and scrape the pan. Add cream and simmer gently for 4–5 minutes.
  5. Remove from the heat and stir in parmesan. Return the chicken to the sauce and warm through over low heat.
  6. Finish with parsley and serve with potatoes, rice or bread.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Thin, evenly sized cutlets cook more consistently. Add a splash of broth if the sauce thickens too much.