Recipe Background
Parmesan Garlic Chicken brings together three amazing flavors to make a terrific trio on the dinner plate! But that isn't what makes Parmesan Garlic Chicken so special; after all, everyone knows succulent chicken, fragrant garlic, and sharp parm make a great combination. No, what makes this dish extraordinary is just how these three tastes come together: the chicken is pan-seared in butter to be beautifully golden and rich and it's swimming in a thick, creamy, enthralling garlic-parmesan sauce you'll want to mop up with bread or rolls or rice or anything you can find! You'll be amazed by what this dish can do with some classic flavors... and you'll always be wanting more!
Parmesan Garlic Chicken brings together three amazing flavors to make a terrific trio on the dinner plate! But that isn't what makes Parmesan Garlic Chicken so special; after all, everyone knows succulent chicken, fragrant garlic, and sharp parm make a great combination. No, what makes this dish extraordinary is just how these three tastes come together: the chicken is pan-seared in butter to be beautifully golden and rich and it's swimming in a thick, creamy, enthralling garlic-parmesan sauce you'll want to mop up with bread or rolls or rice or anything you can find! You'll be amazed by what this dish can do with some classic flavors... and you'll always be wanting more!
Ingredients
For the chicken:
- 2 large chicken breasts skinless and boneless
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
For the creamy parmesan sauce:
- 10 cloves garlic 5 smashed and peeled and 5 whole and peeled, plus 2 cloves minced, divided
- 1 shallot chopped
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream or evaporated milk mixed with 1/2 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/3 cup parmesan cheese freshly grated
- 1/2 tablespoon lemon juice optional
Directions
- Slice the chicken breasts in 1/2 along the equator to create 4 fillets.
- Cover the fillets with plastic wrap and pound the chicken to an even thickness.
- Pat the chicken dry.
- Whisk the flour, the salt, the garlic powder, the onion powder, the pepper, and the paprika together in a shallow dish.
- Dredge each chicken cutlet in the mixture, shaking off any excess.
- Transfer the chicken to a dry, clean surface.
- Melt the butter in the olive oil in a large skillet over medium-high heat.
- Once hot, add the chicken and sear on each side until the chicken is golden and reaches 160 degrees F internally, about 4-5 minutes.
- Transfer the chicken to a plate and cover. The chicken should come up to a safe eating temperature of 165 degrees F.
- Reduce the heat to medium and add the whole and smashed garlic cloves and the shallot to the hot chicken drippings (add a little extra oil if the drippings aren't enough).
- Sauté the garlic and the shallot while scraping up any browned bits on the bottom of the pan, until the shallots are softened and the garlic is caramelized, about 3 minutes.
- Add the minced garlic and sauté for 2 minutes.
- Reduce the heat to low and stir in the heavy cream.
- Mix the chicken broth with the cornstarch.
- Add the chicken broth mixture, the Worcestershire sauce, the Dijon mustard, the bouillon, the parsley, the basil, the oregano, the thyme, and the red pepper flakes to the skillet.
- Bring the sauce to a simmer, scraping up any browned bits at the bottom of the pan, and let simmer until the sauce thickens to the desired consistency, making sure you stir often.
- Whisk in the parmesan until melted.
- Add the lemon juice.
- Add the chicken back to the pan and spoon some of the sauce over the top.
- Gently simmer for 1 minute.
- Serve.
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