Creamy Garlic Parmesan Chicken (Skillet Dinner)
This fiercely rich creamy garlic parmesan chicken completely destroys your expensive Italian restaurant cravings! Thin chicken cutlets aggressively pan-sear before drowning in a wildly heavy, intensely bubbling cheese cream sauce.
Ingredients
- 1.5 lbs completely boneless skinless chicken breasts (approx. 680g)
- 3/4 cup deeply aged Parmigiano-Reggiano cheese freshly grated from the block (approx. 75g)
- 1 cup completely thick heavy whipping cream highly fatty (approx. 240ml)
- 1/2 cup low-sodium chicken broth High Quality (approx. 120ml)
- 6 massive cloves fresh garlic finely minced
- 2 tablespoons rich olive oil approx. 30ml
- 2 tablespoons unsalted butter approx. 30g
- 1 teaspoon dried Italian seasoning mixture
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley roughly chopped for garnish
Instructions
- Prep the Cutlets: Drop your completely raw chicken breasts directly onto a heavy wooden cutting board and sharply slice them horizontally. Use a heavy meat mallet to vigorously smash the thick pieces until they become violently thin, wildly flat cutlets.
- Season the Meat: Aggressively scatter your kosher salt, sharp black pepper, and dry Italian seasoning directly onto the damp meat. Fiercely press the savory crystals into the flesh until every single tiny crevice is completely covered in a dark layer.
- Sear the Hot Chicken: Drop your rich olive oil directly into an intensely hot, completely dry skillet over medium-high heat. Let the seasoned meat aggressively sizzle and completely brown for exactly four minutes per side, then transfer the cutlets to a clean plate.
- Sauté the Aromatics: Drop your unsalted butter directly into the hot pan drippings over medium heat. Add the minced garlic and aggressively toss the sharp pieces with a wooden spoon for exactly sixty seconds until highly fragrant.
- Build the Cream Base: Aggressively pour your thick heavy cream and savory chicken broth completely into the skillet, heavily scraping the dark bottom. Bring the pale liquid to a furious boil, then vigorously lower the heat to let it simmer for three minutes.
- Thicken and Serve: Fiercely stir your freshly grated parmesan cheese directly into the bubbling cream until it completely melts into silk. Drop the seared chicken entirely back into the heavy sauce, aggressively spooning the liquid over the cutlets before garnishing with parsley and serving hot!
Notes
Cheese Grating Warning: You absolutely must avoid horribly processed, pre-bagged shredded cheese. You desperately need to grate a solid block by hand; otherwise, the aggressive anti-caking powders will violently cause your sauce to split into a greasy puddle.
Dairy Splitting Warning: Do not violently try to substitute regular milk or low-fat dairy spreads. You must rigorously use full-fat heavy whipping cream, or the intense heat will fiercely cause the boiling sauce to turn horribly curdled and watery.
Storage: Let the container completely cool to total room temperature. Store leftovers in tightly sealed glass boxes in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat gently in a totally dry skillet over very low heat, adding a tiny splash of broth. Violently blasting it in the aggressive office microwave will completely boil the dairy fats, fiercely causing the beautiful glossy sauce to permanently break.