Creamy Garlic Parmesan Chicken – This creamy garlic parmesan chicken recipe is the perfect main course for any occasion. It is a savory and creamy dish that will tantalize your taste buds and leave you wanting more. The combination of chicken, garlic, parmesan cheese, and cream is a match made in heaven, and this recipe brings out the best in each of these ingredients. Whether you are cooking for your family or hosting a dinner party, this recipe is sure to impress.
This creamy garlic parmesan chicken recipe has become a favorite in my household. Every time I make it, my husband’s eyes light up, and my kids ask for seconds. It’s the perfect comfort food that also looks and tastes elegant enough to serve to guests. I remember the first time I made it; I was a little hesitant because I wasn’t sure if it would turn out right. But the moment I took my first bite, I knew I had hit the jackpot. Since then, it has become a staple in our house, and we can’t get enough of it.
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
Directions:
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.