Creamy Garlic Parmesan Chicken for a Quick Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Slice the chicken breasts into even cutlets to promote uniform cooking. Mince the garlic finely so it distributes evenly through the sauce. Have your parmesan cheese grated and ready to go.

Gather your skillet and ensure you have a clean workspace. Preparing your ingredients in advance is key to a smooth cooking experience, especially when working with high-heat searing and quick-reducing sauces. Keep a meat thermometer handy to check the doneness of the chicken accurately.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat a large skillet over medium-high heat. Add the chicken cutlets and sear until they are golden brown on both sides and fully cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a warm plate for at least 5 minutes before serving.
   Look for Chicken is golden brown and reaches 165F
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Pat the chicken dry with paper towels before searing to ensure a better crust.

At the end of this phase, the chicken should have a deep golden-brown crust on both sides. The meat will feel firm to the touch and the internal temperature will be 165°F (74°C). Ensure the skillet is not overcrowded and that the chicken is cooked thoroughly before moving to the next step. The kitchen will smell like savory, browned meat, and the bottom of the skillet should have some flavorful brown bits.

Building the sauce

2. 2Prepare the sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Pour in the heavy cream and bring to a gentle simmer, whisking constantly to incorporate any browned bits from the chicken into the sauce.
   Look for Garlic is fragrant and cream is simmering
   Tip Keep the heat at medium to prevent the cream from boiling over or separating.

The sauce should be bubbling gently, with the aroma of garlic filling the room. The cream will start to thicken as it reduces and incorporates the fond from the skillet. Check that the garlic is soft and fragrant without any dark brown spots. The mixture should appear pale and creamy. If the sauce seems too thin, continue to simmer it for another minute or two until it reaches the desired coating consistency.

Combining and finishing

3. 3Finish and serve
   Stir in the grated parmesan cheese until the sauce is smooth and thickened. Return the cooked chicken to the skillet and coat thoroughly with the sauce. Serve immediately while hot.
   Look for Sauce is thickened and cheese is melted
   Tip If the sauce becomes too thick, add a splash of pasta water or stock to loosen it.

Once the parmesan is stirred in, the sauce should look glossy, smooth, and rich. The chicken, when returned to the pan, should be thoroughly coated in the sauce.

The final dish will look professional, with the chicken slices glistening under the creamy garlic parmesan glaze. Take a moment to check that the chicken is heated through again and that the sauce has not become too thick before transferring everything to a serving platter.

Common mistakes

A common mistake is overcrowding the skillet, which causes the chicken to steam rather than sear, resulting in a pale color and less flavor. Another error is adding the parmesan cheese while the sauce is at a rolling boil, which can cause the cheese to clump or the sauce to break.

Always use a gentle simmer. Finally, failing to let the chicken rest after cooking leads to a loss of moisture, making the meat feel dry even if it was cooked perfectly.

How to tell it’s done

The chicken is done when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C). The juices should run clear when pierced. The sauce is done when it has thickened enough to coat the back of a spoon and the parmesan has completely melted into a smooth consistency.

Avoid overcooking the chicken, as it will lose its juiciness; use the thermometer to confirm the correct temperature and let it rest for at least 5 minutes before serving.

• Poultry: 165°F (74°C) in the thickest part