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A delicious Creamy Garlic Parmesan Chicken Breast - Easy Meals For Two Chicken served on a plate as a quick and savory dinner option.

Creamy Garlic Parmesan Chicken Breast for Two

This elegant and quick dinner features tender, golden-seared chicken cutlets bathed in a rich, velvety garlic parmesan cream sauce. Perfect for a cozy weeknight, this 20-minute restaurant-quality meal is designed specifically for two and delivers maximum flavor with minimal effort.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley, chopped for garnish

Equipment

  • Large heavy-bottomed skillet
  • Sharp chef's knife
  • Cutting board
  • Shallow bowl for dredging
  • Whisk
  • Tongs
  • Aluminum foil (for tenting)

Method
 

  1. Season the chicken cutlets on both sides with salt, pepper, and garlic powder.
  2. Place the flour in a shallow bowl and dredge each chicken cutlet lightly, shaking off any excess flour.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Sear the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
  5. Remove the chicken from the skillet, place on a plate, and tent loosely with aluminum foil to keep warm.
  6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, ensuring it does not burn.
  7. Pour in the heavy cream, using a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan.
  8. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth, velvety, and thickened.
  9. Stir in the Italian seasoning.
  10. Return the chicken cutlets to the pan, turning them once to coat thoroughly in the creamy sauce.
  11. Garnish with fresh parsley and serve immediately.

Notes

If the sauce becomes too thick, stir in a splash of chicken broth or warm water to achieve your desired consistency. For an extra punch of flavor, add a splash of dry white wine to deglaze the pan after sautéing the garlic. This dish pairs beautifully with al dente linguine, roasted asparagus, or a fresh side salad with vinaigrette. Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat, adding a tablespoon of milk or cream to revive the sauce.