Description
Velvety garlic-infused cream sauce coats pan-seared chicken cutlets. Slow-roasted whole garlic cloves meld into a savory broth base, creating rich, complex flavor with minimal effort. A satisfying weeknight meal with a restaurant-quality finish.
Ingredients
Boneless Skinless Chicken Breasts (2 large, sliced into 4 thin cutlets)
Italian Seasonings (3 teaspoons)
All-Purpose Flour (1/3 cup + 3 tablespoons)
Shredded Parmesan Cheese (4 tablespoons + 1/2 cup)
Whole Garlic Cloves (10 cloves, peeled but unpeeled)
Chicken Broth (2 1/2 cups low sodium)
Beef Bouillon Cube (1 cube)
Heavy Cream (1/2 cup)
Butter (3 tablespoons)
Thyme (1 teaspoon)
Oil (2 tablespoons)
Instructions
Pat chicken cutlets dry. In a bowl, combine 1/3 cup flour, 4 tablespoons Parmesan, and Italian seasonings.
Heat 2 tablespoons oil in a skillet. Dredge chicken in remaining 3 tablespoons flour, shaking off excess. Transfer to plate.
Cook garlic cloves in 1 tablespoon butter and 1 tablespoon oil until golden, 2-3 minutes. Return to skillet.
Add chicken to skillet and sear over medium-high heat until golden (no more than 3-4 minutes per side). Remove to plate.
Stir broth into skillet. Microwave beef bouillon cube for 15 seconds and add to broth. Bring to a simmer.
Drizzle in cream, add thyme and remaining 3 tablespoons Parmesan. Simmer sauce until thickened, 2-3 minutes.
Return chicken to pan to finish cooking. Serve sauce drizzled over chicken.
Notes
Use gluten-free flour alternative if preferred. Substitute garlic powder (1 1/2 teaspoons) if unavailable. Add cooked white mushrooms for extra umami. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American-Italian