This Creamy Garlic Parmesan Chicken recipe is an easy chicken breast recipe. It’s an easy and delicious dinner solution. It’s made with whole garlic cloves, parmesan cheese, cream, and chicken breasts.
This garlic parmesan chicken breast seared to golden perfection and then oven baked until it’s done. It’s an easy dinner any day of the week and is also fancy enough for company.
How to Make Garlic Parmesan Chicken:
To make this recipe for baked garlic parmesan chicken, start by tenderizing/pounding the chicken breast between 2 sheets of plastic wrap. You want to make sure your chicken breast is pretty uniformly thick so it cooks evenly. Pound it with the flat side of a meat tenderizer to flatten the thick part of your chicken breast.
If you don’t have a meat tenderizer, Use the bottom of a mason jar. Anything like that will work great too.
Once your chicken is uniform in thickness, about 3/4″ thick, you are going to want to dredge your chicken.
How to dredge chicken:
#1-Trim any excess fat off the chicken breast and pat dry with a paper towel.
#2- Beating a couple of eggs, with a fork, in a glass dish, a pie plate works great. Add a little water to thin the eggs, about 2 Tablespoons.
#3- In another pie plate, add about 2/3 cup of flour. (If you are wanting to make this low carb, you can certainly use almond flour. I used regular, all-purpose flour in my recipe)
#4- Add about 2 Tablespoons of Avocado, or other cooking oil, to a pan and turn on medium heat.
#5- Using thongs, Coat your chicken breast in the egg and water mixture being sure to cover all areas. Using the thongs, take the chicken out of the egg mixture and put it in the flour. Turn the chicken breast over being sure to get all areas of the chicken breast covered in flour. Salt and pepper both sides of the chicken.
How to cook garlic and parmesan chicken:
Once your chicken is dredged, put it in a pan with a little oil. Place in the pan and then don’t move it until it’s golden brown. Cook on medium heat. Flip the chicken and cook until it’s golden on both sides. Remove the chicken from the pan and add a couple of Tablespoons of butter.
Next, in making this creamy parmesan garlic chicken, peel, crush and roughly chop the garlic heads. Cook the garlic in the butter until lightly golden brown. Continue to cook on medium heat. Add the cream, chicken broth, parmesan, and the salt and pepper. Use a fork or a whisk to mix all the ingredients. When the mixture comes to a boil, add the chicken back into the pan.
Spoon the cream sauce over the chicken breasts and then place the chicken in the skillet in a 350-degree oven for about 15 minutes.
The sauce will thicken and turn a light golden color on top of the chicken. The internal temperature of the chicken should read 165 degrees.
If you love Garlic and Parmesan Chicken, here are some other favorite family meals you might like to try…
This Creamy Garlic Parmesan Chicken recipe is an easy chicken breast recipe. It's an easy and delicious dinner solution. It's made with whole garlic cloves, parmesan cheese, cream, and chicken breasts.
- 3 large Chicken Breast (plan for about 1/3 lb per person)
- 2 large Eggs
- 2/3 cup Flour All-purpose (or Almond flour for low carb)--To dredge the chicken breasts.
- pinch Salt and Pepper to taste
- 2 Tablespoons Cooking Oil Avocado Oil or Olive Oil
- 2 Tablespoons Butter use after the chicken is browned
- 8 cloves Fresh Garlic
- 1 1/3 cup Cream
- 1/2 cup Chicken Broth
- 1/2 cup Parmesan Cheese
-
Start by tenderizing/pounding the chicken breast between 2 sheets of plastic wrap. Pound it with the flat side of a meat tenderizer to flatten the thick part of your chicken breast. Your chicken breast should be uniform in thickness, about 3/4" thick
-
Trim any excess fat off the raw chicken breast and pat dry with a paper towel.
-
Beating a couple of eggs, with a fork, in a glass dish, a pie plate works great too. Add a little water to thin the eggs, about 2 Tablespoons.
In another pie plate, add about 2/3 cup of flour.
Using thongs, Coat your chicken breast in the egg and water mixture. Be sure to cover all areas. Using the thongs, take the chicken out of the egg mixture and put it in the flour. Turn the chicken breast over being sure to get all areas of the chicken breast covered in flour. Salt and pepper both sides of the chicken.
-
Preheat Oven to 350 degrees.
-
Add about 2 Tablespoons of butter, or other cooking oil, to a pan and turn on medium heat.
-
Place the chicken in the pan. Don't move it until it's golden brown. Cook on medium heat. Flip the chicken and cook until it's golden on both sides.
-
Remove the chicken from the pan and add a couple of Tablespoons of butter.
-
Peel, crush, and roughly chop the garlic heads. Cook the garlic in the butter until lightly golden brown. Continue to cook on medium heat.
-
Add the cream, chicken broth, parmesan, and the salt and pepper. Use a fork or a whisk to mix all the ingredients. When the mixture comes to a boil, add the chicken back into the pan.
-
Spoon the cream sauce over the chicken breasts and then place the chicken in the skillet in a 350-degree oven for about 15 minutes.
-
The sauce will thicken and turn a light golden color on top of the chicken. The internal temperature of the chicken should read 165 degrees.
No comment