This garlic parmesan chicken has become one of my favorite quick dinners to pull together on busy weeknights. I first discovered the combination of a light cornstarch coating and a creamy parmesan sauce one winter evening when I wanted something indulgent but not fussy. The chicken cooks quickly, keeps a golden crust, and finishes in a lush, garlicky cream sauce that clings to the meat. I usually serve it over buttery mashed potatoes or simple pasta so the sauce can be mopped up — it’s the kind of dish that makes everyone ask for seconds.

What makes this version special is the balance of bright lemon juice with the richness of double or heavy cream and freshly grated parmesan. The thin chicken steaks cook in about 6 to 7 minutes and then relax in the sauce for a few minutes so they stay tender and moist. I love that the ingredients are pantry-friendly: cornflour, garlic, cream, parmesan, and stock. The recipe scales easily for a couple or a family of four, and the leftovers reheat well when handled gently.

Ingredients

• Chicken: 2 large boneless chicken breasts (about 7 ounces each). Choose even-sized breasts or butterfly them for uniform thickness so they cook evenly. I look for skinless breasts labeled fresh or previously frozen; if frozen, fully thaw in the refrigerator before cooking.
• Coating: 2 tablespoons cornflour (cornstarch), 1/2 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon sweet paprika. The cornstarch gives a thin, crisp surface — use a small bowl and whisk the dry ingredients together for even distribution.
• Pan oil: 3 tablespoons neutral oil such as vegetable or light olive oil — enough to coat the pan for a golden sear without smoking.
• Sauce base: 1 small onion, finely chopped, and 3 large garlic cloves, minced. Use a sharp knife and finely dice the onion so it softens quickly, and press or mince the garlic to release aroma.
• Liquid: 3/4 cup strong chicken stock (or 3/4 cup water with 2 stock cubes dissolved), 3/4 cup heavy cream (double cream). Full-fat cream gives the best texture and stability.
• Finishing: 1 tablespoon fresh lemon juice (about half a lemon), and 1/2 cup finely grated parmesan cheese. Freshly grate the parmesan for maximum flavor and melt-in-sauce quality.
• To serve: Small bunch fresh parsley, finely chopped; extra grated parmesan and a fresh grind of black pepper. These brighten the dish and add visual contrast.

Instructions

Prepare the chicken: Slice each chicken breast horizontally to make two thinner steaks, giving you four pieces total. Pat each piece dry with paper towels; moisture interferes with browning. If pieces are uneven, gently pound with a flat mallet between two sheets of plastic wrap until they are about the same thickness for even cooking. Season and coat: Combine the cornflour, salt, black pepper, garlic powder, and paprika in a shallow dish. Lightly press each chicken piece into the mixture so both sides get an even dusting; shake off excess. The thin cornstarch layer helps create a golden surface and stabilizes juices. Sear the chicken: Heat 3 tablespoons oil in a large frying pan over medium heat until shimmering but not smoking. Add the chicken pieces and cook 6 to 7 minutes total, turning occasionally, until the surface is golden and an internal thermometer reads 165°F (74°C). Transfer the chicken to one side of the pan or to a plate to rest while you build the sauce. Softening aromatics: Using the same pan, add the chopped onion to the emptied space and reduce the heat slightly; add a splash more oil if the pan looks dry. Cook 2 to 3 minutes, stirring often, until the onion begins to soften. Add the minced garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook another minute until fragrant. Lower heat if garlic browns too quickly. Make the sauce: Pour in 3/4 cup chicken stock and scrape up any browned bits from the pan with a wooden spoon. Add 3/4 cup heavy cream, 1 tablespoon lemon juice, and 1/2 cup finely grated parmesan. Stir and bring to a gentle boil, then reduce to a simmer. Taste and adjust seasoning; the sauce should be creamy, slightly tangy, and cheesy. Combine and finish: Return the chicken pieces to the pan, arranging them evenly in the sauce. Bring to a gentle simmer and cook 2 to 3 minutes more until the sauce has thickened slightly and the chicken is heated through. The sauce will cling to the chicken; if it becomes too thick, loosen with a tablespoon of stock or water.

Storage Tips

Cool leftovers quickly and transfer to an airtight container; refrigerate and use within two days for the best texture and flavor. When freezing, portion into meal-sized containers and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm gently in a skillet over low to medium heat with a splash of stock or cream to loosen the sauce and prevent splitting. Avoid microwaving at high power, which can make the sauce grainy. Use shallow containers to help food cool evenly and safely.

Ingredient Substitutions

If you prefer a lighter finish, swap creme fraiche for heavy cream — full-fat creme fraiche is more stable but low-fat versions should be warmed gently to avoid splitting. For a richer umami hit, stir in a spoonful of mascarpone or a teaspoon of Dijon mustard. Replace parmesan with pecorino for a saltier, sharper profile, but reduce added salt accordingly. Add peas or sliced mushrooms with the onion for extra vegetables, or crumble crispy bacon over the top for a smoky accent.

Serving Suggestions

This dish shines over buttery mashed potatoes so the sauce can be mopped up, but it also pairs beautifully with plain buttered pasta, steamed rice, or crispy sautéed potatoes and green beans. Garnish with chopped parsley and an extra shaving of parmesan to add freshness and texture. For a lighter plate, serve alongside roasted seasonal vegetables and a simple green salad dressed with lemon vinaigrette.

Cultural Background

Garlic and parmesan are classic elements of Italian-inspired cooking, and this adaptation blends Italian flavors with British and American weeknight sensibilities: a short-cook technique, cream for body, and a quick pan sauce built on stock. Combining a browned protein with a pan sauce is a technique found across European cuisines, prized for turning simple ingredients into a comforting, restaurant-style meal at home.

Seasonal Adaptations

In spring and summer, stir in baby spinach at the end of cooking or add a handful of fresh peas for color and sweetness. In autumn and winter, incorporate sautéed mushrooms and finish with a sprinkle of nutmeg in the sauce for warmth. For holiday entertaining, increase quantities, add lemon zest to the sauce for brightness, and serve family-style with crusty bread for guests to soak up every last drop.

Meal Prep Tips

To streamline weeknight cooking, butterfly and season the chicken ahead of time, store in a sealed container, and finish the dish on the day. Pre-grate the parmesan and measure the cornstarch mixture into a small jar for quick dredging. Cook only as many portions as you need and freeze extras in single portions for effortless reheating. When reheating, always add a small splash of liquid to restore sauce texture.

This garlic parmesan chicken consistently gets compliments because it looks and tastes elevated while remaining quick and approachable. Try it next time you want a comforting, saucy main that comes together without a lot of fuss — and enjoy the smiles around the table.