Creamy Garlic Parmesan Chicken
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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 people
- 3 large Chicken Breast (plan for about 1/3 lb per person)
To dredge the chicken breast
- 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
For the Garlic Parmesan Cream Sauce
- 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
Tenderize the Chicken Breast
How to dredge Chicken Breast
How to cook garlic and parmesan 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.
Calories: 503kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 230mg | Sodium: 417mg | Potassium: 538mg | Vitamin A: 1095IU | Vitamin C: 4.3mg | Calcium: 159mg | Iron: 1.6mg