I lean on this skillet chicken when I want pure comfort fast: juicy cutlets with a golden crust nestled in a silky garlic–Parmesan cream sauce. I keep the method simple, the ingredients familiar, and the payoff big—tender chicken, lush sauce, and fresh herbs to finish.

Why You’ll Love This Recipe

I pan-sear lightly breaded chicken for crisp edges, then build a quick pan sauce with butter, lots of garlic, stock, and cream. I melt in Parmesan (and a touch of mozzarella for stretch) so the sauce clings to every bite. I can keep it gluten-free with almond flour, and I get restaurant vibes in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts, sliced in half lengthwise into 4 cutlets

Breading

• 4 tbsp Gluten-Free Bake Mix 2, or almond flour

• 2 tbsp Parmesan cheese (the canister style)

• 1/2 tsp salt

• 1/4 tsp black pepper

Garlic Butter Parmesan Sauce

• 2 tbsp butter

• 3 tbsp crushed garlic

• 1 1/4 cups chicken stock

• 1 cup whipping cream

• 1/4 cup grated mozzarella cheese

• 2 tbsp Parmesan cheese

• 1/2 tsp dried cilantro or dried parsley

• 2 tsp chopped fresh cilantro or parsley

To cook

• 2 tbsp olive oil (for the skillet)

Directions

1. I prep the chicken: I slice each breast into two cutlets. In a small bowl, I mix the almond flour (or gluten-free bake mix), Parmesan, salt, and pepper. I sprinkle the mixture over both sides of the cutlets and press gently so it adheres.

2. I sear: I heat the olive oil in a large skillet over medium-high. I add the cutlets and cook 3–4 minutes per side, turning a couple of times, until golden and almost cooked through. I transfer them to a plate.

3. I build the sauce: In the same skillet, I lower the heat to medium and melt the butter. I add the crushed garlic and cook 30–60 seconds until fragrant. I pour in the chicken stock, scraping up any browned bits, and simmer 2–3 minutes.

4. I make it creamy: I stir in the whipping cream, then the mozzarella and Parmesan until melted and smooth. I season to taste, add the dried cilantro or parsley, and let the sauce bubble gently 1–2 minutes to thicken (I keep it at a gentle simmer, not a boil).

5. I finish: I return the chicken and any juices to the skillet, spoon sauce over the top, and simmer 2–3 minutes more until the chicken is cooked through. I sprinkle with fresh cilantro or parsley and serve.

Servings and timing

I plan on 4 servings. I set aside about 10 minutes to prep and 20 minutes to cook, for roughly 30 minutes total.

Variations

• I swap in boneless, skinless chicken thighs and add 2–3 extra minutes of simmer time.

• I make it extra garlicky by roasting a head of garlic and mashing a few cloves into the sauce.

• I brighten the sauce with 1–2 teaspoons lemon zest or a small squeeze of lemon at the end.

• I add mushrooms or spinach to the pan after searing the chicken, sautéing briefly before building the sauce.

• I make it spicy with a pinch of red pepper flakes in the butter step.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I warm gently in a skillet over low heat with a splash of chicken stock or cream to loosen the sauce; I avoid boiling so it stays silky. I don’t recommend freezing (cream sauces can split), but if I do, I reheat very gently and whisk in a spoonful of cream to bring it back together.

FAQs

Can I make this fully gluten-free?

I do—almond flour works beautifully for the light breading, and the rest of the ingredients are naturally gluten-free. I also check my stock to be sure.

How do I keep the sauce from curdling or separating?

I keep the heat moderate, add the cream after the stock simmers, and avoid a rolling boil. If it gets too thick, I whisk in a splash of stock or cream.

What’s the best pan for this recipe?

I use a large stainless steel or nonstick skillet. Stainless gives better browning (and tastier pan drippings) for the sauce.

Can I bake the chicken instead of pan-searing?

I can bake breaded cutlets at 425°F (220°C) on a rack set over a sheet pan for 12–15 minutes, then finish them in the skillet with the sauce.

What should I serve with it?

I love spooning the sauce over mashed potatoes, pasta, or rice, and adding a bright side like steamed green beans, roasted broccoli, or a lemony salad.

Conclusion

I love how this creamy garlic Parmesan chicken turns pantry staples into a cozy, weeknight-easy dinner. I sear for flavor, swirl in a quick cream sauce, and finish with herbs—simple steps that deliver a silky, garlicky dish I’m always excited to plate.