Description
Velvety sautéed chicken cutlets with a rich, garlic-infused cream sauce. The dish features a crispy Parmesan crust and slow-cooked, delicately caramelized garlic for depth of flavor, served in a single pan for effortless cleanup.
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
1 cup all-purpose flour
1 tbsp olive oil
12 whole garlic cloves
1/2 tsp table salt
1/2 lb heavy cream (35% fat)
2 cups low-sodium chicken broth
2 tbsp soy sauce (store-bought)
1 tbsp fresh thyme leaves
1/2 cup grated Parmesan cheese
Black pepper to taste
1/2 tbsp equal part butter (optional garnish)
Instructions
Butterfly chicken breasts and gently pound to 1/2″ thickness
Season lightly with salt and pepper
Toss in flour to fully coat
Heat olive oil in a large skillet until shimmering
Add chicken in single layer and cook 4-5 minutes per side until golden
Transfer to plate and set aside
In same pan, add whole garlic cloves with skin intact
Sauté 6-8 minutes until soft and golden, add thyme
Deglaze with chicken broth, scraping browned bits from pan
Whisk in heavy cream, soy sauce, and remaining thyme
Simmer 5 minutes until thickened
Return chicken to sauce to baste
Sprinkle Parmesan over chicken and broth/cream mixture
Finish with final 2 minutes of gentle simmer
Notes
Use non-GMO soy sauce if required
For vegan option: omit Parmesan and use nutritional yeast
Single-pan method is essential for optimal flavor integration
Leftovers keep 3-4 days chilled; sauce thickens slightly when cooled
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Stovetop Sauté
- Cuisine: American/Continental
Nutrition
- Serving Size: 1 chicken breast with 1/2 cup sauce
- Calories: 485
- Sugar: 4g
- Sodium: 1320mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 148mg