Description
Golden chicken cutlets simmer in a rich Parmesan cream gravy with tender caramelized garlic cloves. This comforting one-skillet dinner takes 55 minutes and serves four.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 3 teaspoons Italian seasoning
- 1/3 cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
- 2 1/2 cups chicken broth
- 1 beef bouillon cube or 1 teaspoon beef base
- 1 teaspoon low-sodium soy sauce or Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves, peeled
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese, optional
- Chopped parsley, for serving
Instructions
- Combine the chicken broth, bouillon, soy sauce, onion powder, thyme, and mustard powder in a measuring cup.
- Combine 1/3 cup flour and 4 tablespoons Parmesan on a shallow plate.
- Slice the chicken breasts horizontally into thin cutlets and pound them to about 1/2 inch thick.
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Dredge the chicken in the flour and Parmesan mixture and shake away the excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4 to 5 minutes per side until golden, then transfer it to a plate.
- Reduce the heat to medium-low and melt the butter in the same skillet.
- Add the whole garlic cloves and cook for 6 to 7 minutes until soft and lightly caramelized.
- Stir in 3 tablespoons flour and cook for 1 to 2 minutes.
- Slowly pour in the broth mixture while stirring continuously.
- Stir in the heavy cream and bring the sauce to a gentle boil.
- Lower the heat and gradually stir in the optional Parmesan until melted.
- Return the chicken and its juices to the skillet.
- Spoon the sauce over the chicken, partially cover, and simmer for 5 minutes or until the chicken reaches 165°F.
- Garnish with chopped parsley and serve hot.
Notes
- Use 3 to 4 smaller chicken breasts when large breasts are unavailable.
- Cook the chicken in batches to prevent steaming and support even browning.
- Freshly shredded Parmesan melts more smoothly than packaged shredded cheese.
- Sauté sliced mushrooms separately and stir them into the sauce before serving.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze leftovers for up to 3 months.
- Reheat gently with a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 2
- Sodium: 1860
- Fat: 37
- Saturated Fat: 17
- Unsaturated Fat: 16
- Trans Fat: 0.4
- Carbohydrates: 18
- Fiber: 1
- Protein: 21
- Cholesterol: 111