Creamy Garlic Parmesan Chicken

Ingredients:

2 chicken breasts cut in half lengthwise (approx. 500g/1lb)

Salt & pepper to taste

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon flour

3 cloves garlic minced

1/2 cup chicken broth or dry white wine

1 cup heavy/whipping cream

1/2 cup freshly grated parmesan cheese

1 tablespoon fresh parsley chopped

Instructions:

Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.

Add the olive oil and butter to a skillet over medium-high heat and let the pan heat up for a few minutes.

Cook the chicken for about 5-6 minutes/side or until it’s nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it’s not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

Pour in the chicken broth and whisk it until the flour has dissolved, and the liquid has reduced by half.

Stir in the cream and let it bubble gently for a few minutes until it’s thickened to your desired consistency (turn the heat down if it’s rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top.

Season with extra salt & pepper if needed and sprinkle the parsley over top.

Notes:

If you prefer a thinner sauce, add more chicken broth or white wine. If you prefer a thicker sauce, reduce the amount of liquid or simmer for longer.

To make this recipe keto-friendly, substitute the flour with a low-carb alternative such as almond flour or coconut flour.

For a gluten-free version, use gluten-free flour instead of regular flour.

You can substitute the chicken broth with vegetable broth for a vegetarian version of this recipe.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Nutrition Information:

Calories: 600 | Protein: 40g | Fat: 40g | Carbohydrates: 10g | Fiber: 1g

Frequently Asked Questions:

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs.

Adjust cooking time accordingly.

What type of olive oil is best for this recipe?

Extra virgin olive oil is recommended for its flavor, but any olive oil will work.

Can I make this recipe without flour for a gluten-free version?

Yes, you can use a gluten-free flour substitute or skip it for a thinner sauce.

Is there a substitute for heavy/whipping cream?

You can use half-and-half or whole milk for a lighter version, but it will affect the richness.

What other cheeses can I use if I don’t have Parmesan?

Pecorino Romano, Asiago, or a blend of Italian cheeses can be good alternatives.

Can I use pre-minced garlic instead of fresh cloves?

Yes, you can use pre-minced garlic, adjusting the quantity to taste.

Can I prepare the chicken in advance and finish the sauce later?

Yes, you can sear the chicken ahead of time and finish the sauce when ready to serve.

What sides pair well with Creamy Garlic Parmesan Chicken?

Pasta, rice, or mashed potatoes work well to soak up the delicious sauce.

Can I freeze leftovers?

The creamy nature of the sauce may change upon thawing, but you can freeze it.

Reheat gently.

How can I add more vegetables to this dish?

Sautéed spinach, mushrooms, or sun-dried tomatoes can be added to enhance both flavor and nutrition.