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Creamy herb chicken with garlic Parmesan cream sauce served in a skillet garnished with fresh parsley

Creamy Herb Chicken

Juicy pan-seared chicken cutlets smothered in a rich garlic Parmesan herb cream sauce, made in one skillet and ready in 30 minutes. A restaurant-quality weeknight dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts halved horizontally to create 4 thin cutlets
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.33 cup dry white wine Sauvignon Blanc or Pinot Grigio, or substitute with extra chicken broth
  • 0.5 cup chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 0.33 cup Parmesan cheese freshly grated from a block
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp fresh thyme leaves
  • salt and freshly ground black pepper to taste

Equipment

  • Large skillet or sauté pan
  • Whisk
  • Tongs

Method
 

  1. Slice the chicken breasts in half horizontally to create 4 thin cutlets. Pat completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets and cook for 4 to 5 minutes per side until deep golden brown and cooked through. Do not move the chicken while it sears. Cook in batches if needed. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the minced garlic to the same pan and saute for about 90 seconds until fragrant and just golden.
  4. Pour in the white wine to deglaze the pan, scraping up all the browned bits from the bottom. Let simmer for 1 minute to cook off the alcohol.
  5. Stir in the chicken broth and bring to a gentle simmer. Reduce heat to low and whisk in the heavy cream. Simmer gently for 2 to 3 minutes. Do not let it boil hard.
  6. Stir in the freshly grated Parmesan, parsley, chives, and thyme until the cheese is fully melted and the sauce is smooth and velvety.
  7. Return the seared chicken to the skillet and spoon the sauce generously over each piece. Simmer together for 1 to 2 minutes to heat through. Serve immediately garnished with extra fresh parsley.

Notes

Always pat chicken dry before searing for the best golden crust. Use freshly grated Parmesan from a block -- pre-shredded can make the sauce grainy. No wine? Use extra chicken broth instead. Keep heat low after adding cream to prevent the sauce from breaking. Dried herbs can be used at half the quantity in a pinch. Store in the fridge for up to 3 days and reheat gently in a skillet with a splash of broth.