Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken is one of those dinners that feels fancy but is secretly super simple. Tender chicken cutlets are lightly breaded and pan-seared, then simmered in a rich garlic, chicken stock, and cream sauce loaded with Parmesan and mozzarella. The result is a silky, cheesy sauce that clings to every bite of chicken. It’s perfect over pasta, rice, or mashed potatoes, and works just as well for a quick weeknight dinner as it does for a cozy at-home “date night.” Once you taste that garlicky cream sauce, this will be a regular on your menu.

Ingredients

• 2 large chicken breasts, sliced in half into cutlets

For the breading:

• 4 tbsp gluten-free baking mix or almond flour
• 2 tbsp grated Parmesan cheese (the canister kind)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the garlic butter Parmesan sauce:

• 2 tbsp butter
• 3 tbsp crushed or minced garlic
• 1 1/4 cups chicken stock
• 1 cup whipping cream (heavy cream)
• 1/4 cup grated mozzarella cheese
• 2 tbsp Parmesan cheese
• 1/2 tsp dried cilantro or dried parsley
• 2 tsp chopped fresh cilantro or fresh parsley

(Olive oil for frying the chicken cutlets)

Directions

1. Slice the chicken breasts in half lengthwise to make thin cutlets.
2. In a small bowl, mix together the gluten-free baking mix (or almond flour), Parmesan, salt, and pepper.
3. Spoon or press the breading mixture onto both sides of each chicken cutlet to coat.
4. Heat a little olive oil in a large frying pan over medium-high heat.
5. Add the chicken cutlets and cook, turning frequently, until golden brown on both sides and almost cooked through; remove to a plate.
6. In a separate frying pan, melt the butter over medium-low heat.
7. Add the crushed garlic and cook, stirring, until it just starts to turn golden and fragrant.
8. Pour in the chicken stock and whipping cream, then add the mozzarella, Parmesan, and dried cilantro or parsley.
9. Cook, stirring, until the cheeses are fully melted and the sauce is smooth and slightly thickened.
10. Add the chicken cutlets to the sauce and simmer gently for 1–2 minutes, just until the chicken is tender and cooked through.
11. Sprinkle with chopped fresh cilantro or parsley and serve immediately, spooning sauce over the chicken.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4

Tips

Lightly press the breading onto the chicken rather than packing it on too thick—this keeps the coating tender and lets the sauce soak in without getting gummy.

The sauce thickens as it stands, so if you’re reheating or it gets too thick, whisk in a splash of extra chicken stock or cream; store leftovers in an airtight container in the fridge for up to 3 days and reheat gently over low heat.

FAQ

Can I use regular flour instead of gluten-free mix or almond flour?
Yes, you can substitute all-purpose flour 1:1 for the breading if you don’t need it to be gluten-free.

What can I serve with this chicken?
It’s delicious over pasta, rice, mashed potatoes, or even steamed vegetables like broccoli or green beans to soak up the sauce.

Can I use chicken thighs instead of breasts?
Yes, thin-cut boneless, skinless thighs work well—just make sure to cook them through before finishing in the sauce.

Can I make the sauce less rich?
You can swap part of the whipping cream for half-and-half or milk, but the sauce will be a bit thinner and less creamy.

Will frozen chicken work?
You can use previously frozen chicken, but make sure it’s fully thawed and patted dry before breading and cooking so it browns properly.