Creamy Garlic Parmesan Chicken Skillet Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go, as the cooking process moves quickly. Grate the parmesan cheese finely so it melts seamlessly into the sauce.

Pat the chicken cutlets dry with paper towels to ensure a superior sear in the skillet. Have all your equipment, including your tongs and spatula, within easy reach of the stove for a smooth flow during the searing and sauce-making phases.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat a large cast-iron skillet over medium-high heat. Once hot, add the chicken cutlets. Sear the chicken until golden brown on both sides. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set it aside to rest for at least 5 minutes before serving.
   Look for Chicken is golden brown and opaque throughout
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the skillet; work in batches if necessary for an even sear.

The chicken should have a deep golden-brown crust on both sides. The skillet will have small brown bits of flavor at the bottom, which are perfect for the sauce.

Ensure the chicken reaches 165°F (74°C) before moving to the next step, confirming it is thoroughly cooked and safely ready.

Creating the sauce

2. 2Prepare the sauce
   In the same skillet, add the minced garlic and cook until fragrant, about one minute. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated parmesan cheese until the sauce is smooth and slightly thickened.
   Look for Sauce is bubbling and thick enough to coat the back of a spoon
   Tip Keep the heat at medium-low to prevent the cream from curdling or burning.

The garlic should be soft and aromatic without any darkening. The cream and parmesan mixture should be smooth, velvety, and thickened. The sauce should smell rich and savory, with a consistency that lightly coats the back of your spoon.

Combining and finishing

3. 3Combine and serve
   Return the seared chicken cutlets to the skillet, coating them thoroughly in the creamy garlic parmesan sauce. Sprinkle with freshly chopped parsley. Serve immediately while hot and steaming.
   Look for Chicken is thoroughly coated and sauce is bubbling
   Tip Use tongs to gently turn the chicken so the coating stays intact.

The chicken should be thoroughly coated in the sauce and heated through. The final dish will look glossy and creamy, with flecks of fresh parsley adding color. Check that the sauce is clinging well to the chicken before serving.

Common mistakes

Avoid overcrowding the pan during the searing phase, as this lowers the temperature and causes the chicken to steam rather than brown. Do not use high heat when adding the cream, as this can cause it to break or curdle.

Ensure the garlic is not over-browned during the initial sauté, as burnt garlic will impart a bitter flavor to the delicate cream sauce. Always monitor the internal temperature to prevent overcooking.

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 sauce should be thick enough to coat the back of a spoon without running off immediately.

Watch for the sauce to bubble consistently, indicating the cream has reduced and the cheese has fully emulsified. Let the chicken rest for at least 5 minutes before serving to ensure maximum juiciness and tenderness.

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