Creamy Garlic Parmesan Chicken (Printer-Friendly)

Tender chicken cutlets simmered in a silky garlic parmesan sauce for a rich and cozy meal.

# What You’ll Need:

→ Chicken

01 - 2 large boneless chicken breasts, sliced horizontally into cutlets

→ Seasonings

02 - 1 teaspoon onion powder
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika (preferably sweet)
05 - Salt, to taste
06 - Black pepper, to taste

→ Sauce

07 - 2 tablespoons olive oil
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup cold heavy whipping cream
11 - 3/4 cup freshly grated Parmesan cheese

# Steps to Make This:

01 - Slice each chicken breast horizontally to create even cutlets. Pat dry with paper towels to ensure proper searing.
02 - Sprinkle both sides of the chicken cutlets evenly with onion powder, garlic powder, paprika, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken cutlets in the pan and sear undisturbed for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
04 - Reduce heat to medium. Add butter to the skillet and melt completely, incorporating browned bits from chicken for flavor.
05 - Add minced garlic to the butter and cook for approximately 30 seconds, stirring gently until fragrant and lightly golden. Avoid burning.
06 - Pour in cold heavy cream and sprinkle grated Parmesan cheese. Stir continuously as the sauce heats, allowing it to simmer gently until the cheese melts fully and the sauce thickens to a silky consistency.
07 - Return the seared chicken cutlets to the skillet, coating each piece thoroughly with the creamy sauce. Warm for an additional 2 minutes to meld flavors.
08 - Transfer chicken to plates and spoon extra garlic Parmesan sauce over the top. Serve immediately while hot.

# Additional Notes:

01 - Even slicing of chicken cutlets ensures quick, uniform cooking and juiciness.
02 - Use freshly grated Parmesan for optimal melting and flavor; pre-shredded may contain additives affecting texture.
03 - Avoid rushing the searing process to develop a flavorful crust that enhances the sauce.
04 - The sauce clings best when gently simmered without boiling to prevent separation.
05 - Leftover chicken and sauce can be stored separately and refrigerated up to three days; reheat gently with added cream to restore texture.

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