Garlic Parmesan Chicken

One step at a time.

1. 1

   Prepare the chicken

   Pat the cutlets dry with paper towels. Aim for an even thickness of about ½ inch (1.3 cm). Season with the salt and pepper. Measure the broth and cream, mince the garlic, and grate the cheese before heating the pan.

   WHAT TO LOOK FOR

   Even cutlets cook more consistently. Use a separate clean plate for the cooked chicken.

2. 2

   Sear in batches

   Heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken without crowding the pan. Cook until browned, turning once; approximately 4 to 5 minutes per side, depending on thickness and heat. Check each cutlet with a food thermometer: the center must reach 165°F (74°C). Transfer cooked chicken to a clean plate.

   WHAT TO LOOK FOR

   Browning is a texture cue, not proof of safety. Check the thickest part with a thermometer.

3. 3

   Build the garlic base

   Reduce the heat to medium low. Add the remaining butter and garlic, stirring briefly until fragrant, about 30 seconds. Pour in the broth and scrape up the browned bits with a wooden spoon. If the garlic blackens, stop and replace the burnt sauce base.

   WHAT TO LOOK FOR

   You want fragrant garlic and browned pan bits, without a burnt smell.

4. 4

   Finish the sauce

   Stir in the cream and simmer gently for about 2 minutes. Take the pan off the heat, then stir in the Parmesan a little at a time. If the sauce is too thick, stir in a small splash of broth.

   WHAT TO LOOK FOR

   Keep the sauce below a rolling boil as you add the cheese.

5. 5

   Bring it together

   Return the cooked chicken and its resting juices to the skillet. Spoon the sauce over the cutlets and warm gently. Sprinkle with parsley and serve.

   WHAT TO LOOK FOR

   Add the chicken after the sauce is smooth so the cutlets do not simmer longer than necessary.