Garlic Parmesan Chicken combines seasoned and breaded pan-fried chicken breasts in a rich and creamy garlic Parmesan sauce with a hint of Dijon mustard. This is one of our new favorite recipes and a must-make for comfort food lovers.
This quick and easy recipe is full of flavor from smoked paprika, Parmesan cheese, and just a touch of Dijon mustard. Serve with creamy garlic mashed potatoes and roasted asparagus.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken breasts: Use either chicken breast cutlets or cut two large chicken breasts lengthwise, making four cutlets.
- Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just enough smoke, but you can use any garlic powder.
- Smoked paprika: This is not to be confused with sweet or hot paprika. Smoked paprika has a rich smoky flavor from smoking the peppers over a wood fire.
- Chicken broth: Preferably low-sodium.
- Dijon mustard: I prefer the tanginess of Dijon mustard, but you can substitute spicy brown or stone-ground mustard.
- Parmesan cheese: Freshly grated is always best.
How To Make Garlic Parmesan Chicken
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Mix the flour, onion powder, garlic powder, paprika, salt, and black pepper in a medium shallow bowl. Dredge the chicken breasts in the flour mixture.
Brown the breaded chicken in a large skillet in a little hot oil over medium heat. Plate the chicken breasts. Reduce the heat to low and add a bit more oil if needed. Cook the garlic for a minute. Stir in the chicken broth, Worcestershire sauce, Dijon mustard, and heavy cream to the skillet. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Simmer and reduce the sauce for about 10 minutes. Stir in the parmesan cheese until melted. Add the chicken back to the skillet and warm for several minutes. Top with chopped fresh herbs.
Preparation Tips
- If you must cover the chicken while plated, use a loose piece of aluminum foil. Don’t seal it around the plate because the steam will affect the crispiness of the chicken.
- This dish is best served promptly while the chicken is crispy and the sauce is hot with the right consistency.
- Serve the extra sauce over pasta, rice, or mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power. It will no longer be crispy, but it will still taste delicious.
Serving Suggestions
- Pasta: asparagus pasta, angel hair pasta with garlic, or broccoli pasta.
- Rice: long-grain jasmine or basmati rice
- Potatoes: roasted red potatoes, creamy mashed potatoes, or home fries.
Garlic Parmesan Chicken
Ingredients
- 4 chicken cutlets (see notes)
- 3 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- chopped fresh parsley
Instructions
- Mix the flour, onion powder, garlic powder, paprika, salt, and black pepper in a medium shallow bowl. Dredge the chicken breasts in the flour mixture.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through. Plate the chicken breasts.
- Reduce the heat to low and add a bit more oil if needed. Cook the garlic for a minute. Stir in the chicken broth, Worcestershire sauce, Dijon mustard, and heavy cream to the skillet.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Simmer and reduce the sauce for about 10 minutes.
- Stir in the parmesan cheese until melted. Add the chicken back to the skillet and warm for several minutes. Top with chopped fresh parsley
Rebecca Rose
Garlic Parmesan is a good tier combination in my opinion. And this recipe was so tasty. Thanks for sharing!
Beth Pierce
Thank you, Rebecca Rose!
Marley
Garlic parm chicken is such a fantastic dish! Thank you for your easy to follow recipe.