Description
Garlic Parmesan Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked to golden perfection in a garlic butter sauce enriched with Parmesan cheese and herbs. This dish is perfect for a quick weeknight dinner and can be served with your favorite side dishes for a complete meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 5 cloves garlic, minced
- 1/2 cup (50g) grated Parmesan cheese (preferably fresh)
- 1/4 cup (60ml) heavy cream (optional for a creamier version)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry and season them evenly with salt, black pepper, dried basil, and dried parsley to infuse flavor.
- Cook the chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
- Prepare the sauce: In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the grated Parmesan cheese and heavy cream, if using, until the sauce becomes smooth and creamy.
- Combine and simmer: Return the cooked chicken breasts to the skillet, spoon the garlic Parmesan sauce over them, and let everything simmer together for 3-4 minutes to meld the flavors and slightly thicken the sauce.
- Garnish and serve: Sprinkle the chopped fresh parsley over the chicken for a burst of freshness and color. Serve hot with your favorite sides such as steamed vegetables, rice, or potatoes.
Notes
- You can omit the heavy cream for a lighter sauce or replace it with milk for a less rich version.
- Fresh Parmesan cheese is preferred for best flavor, but pre-grated works as well.
- Ensure the chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated and reheated but the sauce may thicken, so add a splash of milk or cream when reheating if needed.
- This recipe pairs well with garlic mashed potatoes, steamed asparagus, or a fresh green salad.
