Creamy Garlic Parmesan Chicken Recipe
This garlic Parmesan chicken recipe is an easy and delicious dinner solution. Serve over rice, noodles, or with your favorite roasted veggies.
Servings: 6 people
Calories: 503kcal
Ingredients
- 2 pounds chicken breasts
- 2 large eggs
- 2 tablespoons water
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Garlic Parmesan Cream Sauce
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 8 cloves garlic minced
- 1? cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese grated or shredded
Instructions
- Preheat oven to 350 degrees F.
- Place chicken breasts between 2 sheets of plastic wrap and pound with the flat side of a meat tenderizer to flatten the thickest parts until they are about 3/4" thick in all places. Trim any excess fat off the raw chicken breast and pat dry with a paper towel.
- In a shallow glass dish or pie plate, add the eggs and water and whisk well to combine. In a separate plate, add the flour.
- Using tongs, dip a chicken breast into the egg mixture making sure to cover all areas. Remove chicken and allow excess to drip off before placing into the flour. Turn the chicken breast over in order to cover all areas of the chicken. Season with salt and pepper both sides. Repeat with the remaining chicken breasts.
- Heat a cast iron skillet over medium high heat. Add the avocado oil, then add the dredged chicken. Allow it to cook undisturbed until golden brown, or about 3-5 minutes. Flip the chicken and cook on the other side until golden.
- Remove chicken from the pan and add the butter. Add the minced garlic and cook until lightly golden, then add the cream, chicken broth, Parmesan cheese, salt, and pepper. Whisk the ingredients and bring to a boil. Once it comes to a boil, add the chicken back to the pan.
- Spoon the cream sauce over the chicken breasts and then place the skillet into the preheated oven for about 15 minutes. The sauce will thicken and turn a light golden brown, and the internal temperature of the chicken should reach 165 degrees F.
- Once cooked through, remove the skillet from the oven and allow to cool for at least 5 minutes before serving over rice or noodles. Enjoy!
Notes
Storing leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a saucepan slowly over low heat until warmed through.
Nutrition
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