Recipe
Garlic Butter Chicken
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
On this page 7 sections
This is the dinner I make when I want something that tastes like it came from a neighbourhood Italian restaurant but needs one pan and less than forty minutes. Chicken breasts are seared until deeply golden, then finished in a garlic and parmesan cream sauce that thickens while the chicken rests in it.
The technique matters more than the ingredient list. Get the pan properly hot, dry the chicken well, and do not crowd it — that is the whole difference between pale poached chicken and a real crust.
Why You'll Love This Recipe
- One skillet, from sear to sauce, so cleanup is a single pan
- Ready in 35 minutes including prep
- Uses pantry staples: garlic, cream, parmesan, chicken
- Reheats well, which makes it a strong meal-prep candidate
Ingredients
Nothing here is exotic. The one place worth spending is the parmesan — buy a wedge of Parmigiano Reggiano and grate it yourself, because pre-grated cheese carries anti-caking starch that turns the sauce grainy.
- boneless skinless chicken breasts — about 1.5 lb, halved horizontally
- kosher salt
- freshly ground black pepper
- all-purpose flour
How to Make Garlic Parmesan Chicken
The full method with quantities is in the recipe card below, but the shape of it is simple: sear, build a pan sauce on the fond, then return the chicken to finish. Each stage matters.
Sear in a properly hot pan
A heavy skillet holds its temperature when cold chicken hits it. That is the whole reason we reach for cast iron here — a thin non-stick pan drops 60°F on contact and the chicken poaches in its own juices.
Do not crowd the pan
Two batches, always. Steam is the enemy of browning, and eight cutlets in a 12-inch skillet will steam.
Chef's Tips
- Pound the cutlets to an even thickness so they finish at the same moment.
- Take the pan off the heat before the parmesan goes in — boiling cheese splits.
- Deglaze while the fond is still light brown, not dark.
Variations
- Sun-dried tomato. Add a third of a cup, drained and sliced, with the garlic.
- Spinach. Wilt two handfuls into the sauce before returning the chicken.
- Lemon. Finish with zest and a squeeze of juice to cut the richness.
What to Serve With It
Anything that soaks up sauce: mashed potatoes, buttered egg noodles, or a crusty loaf. For something greener, roasted broccolini or a sharp rocket salad balances the cream.
How to Store Leftovers
Cool quickly, then refrigerate in an airtight container for up to three days. Reheat covered in a skillet over low heat with a splash of stock. Cream sauces do not freeze well — the emulsion breaks on thawing.
Recipe
Garlic Butter Chicken
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
Ingredients
Check ingredients off as you cook.
For the chicken
For the garlic parmesan sauce
Instructions
-
Step 1: Prepare the chicken
Halve each chicken breast horizontally so you have eight thin cutlets. Pat them completely dry, season both sides with salt and pepper, then dust lightly with flour and shake off the excess.
-
Step 2: Sear until golden
Heat the olive oil in a 12-inch cast iron skillet over medium-high until it shimmers. Sear the cutlets in two batches, about 3 minutes per side, until deeply golden. Transfer to a plate.
-
Step 3: Build the sauce
Lower the heat to medium. Melt the butter, add the sliced garlic and cook for 60 seconds until fragrant but not coloured. Pour in the stock and scrape up every browned bit from the base of the pan.
-
Step 4: Finish with cream and parmesan
Add the cream and simmer for 4 to 5 minutes until slightly thickened. Take the pan off the heat and whisk in the parmesan a handful at a time so it melts smoothly instead of clumping.
-
Step 5: Return the chicken
Slide the chicken and any resting juices back into the sauce. Simmer gently for 3 minutes until the cutlets reach 165°F. Scatter with parsley and serve straight from the skillet.
Frequently asked questions
Can I use chicken thighs instead?
Yes. Boneless thighs work well and stay juicier. Add roughly four minutes to the sear and cook to an internal temperature of 175°F.
What can I substitute for heavy cream?
Half-and-half works but needs a longer reduction and is more likely to split. Evaporated milk is a more stable low-fat option.
How do I store leftovers?
Refrigerate in an airtight container for up to three days. Reheat gently in a covered skillet with a splash of stock; the microwave tends to break the sauce.
