Yield: 4 servings
Garlic Parmesan Chicken
Garlic Parmesan Chicken uses only one skillet and is ready in less than 30 minutes! The ultra-creamy sauce is bursting with delicious garlic and parmesan cheese and goes great with your favorite pasta or mashed potatoes. Keep this dish low carb by serving the chicken with veggies.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, divided
- 1 teaspoon salt, divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons fresh minced garlic
- 1 ½ cups heavy cream
- 2 teaspoons Italian seasoning
- ¼ cup shredded parmesan cheese, plus more for serving
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Instructions
- Slice chicken breasts in half lengthwise to create two thin chicken breast pieces. Place chicken on a cutting board and pound the chicken breast on both sides with a meat tenderizer.
- .Season breasts with garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.
- .Using a deep sided skillet, add the olive and butter over medium heat. When the butter/oil mixture is hot, add the chicken and cook for about 4 minutes per side, until golden brown and chicken is cooked through and reaches 165°F. Remove the chicken and place on plate and cover to keep warm. Set aside.
- Using the same skillet, sauté the garlic for 30 seconds, scraping up any chicken bits left in the pan. Add the heavy cream, ½ teaspoon salt, 1/2 teaspoon pepper and Italian seasoning, stirring to combine.
- .Bring to a simmer over medium heat, stirring frequently, for about 6 to 8 minutes, until the sauce starts to thicken and turn a little darker in color. (Make sure to scrape the pan with the spoon to get all the garlic and chicken that is on the bottom of the pan.)
- Add the parmesan cheese and simmer 1 more minute. Add chicken back to the skillet and add a little sauce over chicken. Serve immediately.
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Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. To reheat, add a little cream, milk or water to the sauce. Freeze for up to 3 months.
- Use tenderized chicken! It truly makes the biggest difference with this dish. I know I say that with almost every chicken dish but when frying chicken the thinner and more tenderized the breast the better the chicken will turn out. Plus, they cook much quicker! If you do not want to tenderize the breast yourself the butcher can do it for you. Just pick out thin sliced chicken breasts and take it to the butcher and ask them to tenderize it for you.
- If you are a true garlic lover like us add more! Using fresh garlic will give you the best true garlic flavor. Jarred garlic in oil (or the paste) is much more mild in flavor.
- This recipe cooks very quickly! Have all of the ingredients ready to go before you start cooking.
- You can use half and half in place of the heavy cream, your sauce will be a little less creamy, but still delicious!
Nutrition
Serving: 1, Calories: 727kcal, Carbohydrates: 5g, Protein: 58g, Fat: 52g, Saturated Fat: 28g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 264mg, Sodium: 811mg, Sugar: 3g