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Savory Garlic Parmesan Chicken Skillet with Creamy Sauce - Delicious Home-Cooked Comfort Food.

Garlic Parmesan Chicken

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  • Author: María
  • Total Time: 30 minutes
  • Yield: 4 1x


Seared chicken cutlets sauteed in a garlic butter sauce. 


Units Scale
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 C salted butter
  • 1/2 C Aged parmesan, grated
  • 1/4 C chicken broth
  • 2 tbsp garlic paste*
  • 2 tsp Garlic pepper seasoning*
  • 1 1/2 tsp diced Calabrian peppers
  • 1 tsp Italian parsley, minced
  • 1 tsp olive oil, to taste
  • 1/2 tsp kosher salt, to taste


  1. Season your chicken liberally with garlic pepper seasoning and set it aside. 
  2. In a 10″ skillet add the olive oil and allow the pan to preheat over medium-high heat for a full minute. Once the pan is hot add a small pat of the butter to the pan and swirl it around to coat the surface.
  3. Add the chicken to the pan in a single layer – cook it in batches if you need to – and allow it to sear undisturbed for 4 minutes, then flip and sear on the other side for 2-3 more minutes. Once all of the chicken has been seared remove it from the pan. 
  4. Reduce the heat to medium. Add the chicken broth to the pan and scrape the bottom of the pan to loosen any stuck-on bits, then add the remaining butter. Once the butter has melted add the garlic paste, diced peppers, and parsley to the pan. Stir everything together until combined into a sauce. Next, stir half of the grated parmesan into the sauce. Stir well until it’s fully incorporated. 
  5. Add the chicken back to the pan and turn each piece to coat in the sauce. Sprinkle the remaining grated parmesan over the top of the chicken. Bring to a simmer, then reduce the heat to medium-low and cover with a lid. Cook until the chicken is cooked through (165°F internally but you can pull it up to 10° lower, and let carryover cooking finish it), about 7-10 minutes. It’ll depend on how thick your chicken is. Dassit! 


  • 2 tbsp of garlic paste is about 10 very finely minced cloves of garlic, give or take. 
  • I use Brass Cuisine’s Garlic Pepper seasoning. If you need to make your own here’s a quick recipe: mix together 1 teaspoon of Kosher salt, a 1/2 teaspoon of black pepper, a 1/2 teaspoon of granulated garlic, and 1/4 teaspoon of dried parsley. Use that. 
  • Prep Time: 10
  • Cook Time: 20
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