Description
Make this comforting skillet dinner featuring tender chicken cutlets coated in a rich, homemade garlic cream pan sauce. This recipe uses simple ingredients for deep, familiar flavor.
Ingredients
Scale
- 3 large boneless and skinless chicken breasts, sliced into 4 cutlets each
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- For the garlic cream sauce:
- 2 tablespoons butter
- 8–10 cloves garlic, peeled
- 1 cup chicken stock
- 1 cup heavy cream
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon soy sauce or tamari (or ½ teaspoon salt)
- ¼ cup grated parmesan cheese
- 2 teaspoons lemon juice (optional)
- Chopped fresh parsley, for garnish
Instructions
- Season the chicken cutlets with Italian seasoning, salt, and pepper.
- In a shallow bowl, combine the flour with 2 tablespoons of parmesan cheese. Dredge the chicken through the flour mixture and shake off any excess.
- Heat olive oil and melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Working in batches, cook the chicken cutlets on both sides until cooked through, reaching an internal temperature of 165°F (74°C). This takes about 4-5 minutes per side.
- Remove the cooked chicken to a plate and keep it warm.
- To the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the garlic cloves and cook for 4-5 minutes, stirring occasionally, until the garlic caramelizes.
- Deglaze the pan with chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the heavy cream, Dijon mustard, garlic powder, and onion powder to the skillet.
- Season with soy sauce (or salt) and pepper, and stir in the remaining ¼ cup of parmesan cheese.
- Let the mixture simmer and reduce until it thickens. Add a splash of lemon juice now if you are using it.
- Taste the sauce and adjust seasonings as needed.
- Remove the skillet from the heat and return the cooked chicken to the sauce.
- Serve the chicken and sauce over mashed potatoes and steamed green vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, use gluten-free flour and tamari instead of soy sauce.
- You can substitute boneless skinless chicken thighs or chicken tenderloins for the breast cutlets.
- Do not let the garlic cloves burn while cooking; watch them closely.
- For added flavor, use a half cup of dry white wine to deglaze the pan before adding the chicken stock.
- A squeeze of fresh lemon juice balances the richness of the cream sauce.
- Sauté peppers, zucchini, onions, or mushrooms with the garlic, or wilt in baby spinach at the end for added vegetables.
- If you do not have Italian seasoning, use a mix of dried thyme, oregano, and basil. Add a pinch of dried pepper flakes for heat.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 550
- Sugar: 3
- Sodium: 450
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 1
- Protein: 38
- Cholesterol: 180
Keywords: Rustic Creamy Garlic Chicken, Pan Sauce, Skillet Chicken, Comfort Food, Easy Chicken Dinner, Creamy Sauce, Garlic Chicken