Parmesan Creamy Chicken
2 servings Creamy Parmesan Chicken features tender chicken breasts seared to perfection, smothered in a rich Parmesan cheese sauce. The sauce, creamy with heavy cream and flavored with garlic, herbs, and black pepper, complements the chicken's golden-brown exterior. This dish is a comforting favorite, perfect with pasta, rice, or roasted vegetables. x saved Bill Resident Chef September 5, 2024 12 min.30 min.2/5 12 min. 30 min. 2/5 Ingredients: Chicken 2 fillets of chicken breast - Halved long ways½ TSP of dried garlic powder coarse kosher salt - to taste black pepper - to taste1 TBSP of Extra Virgin Olive Oil 2 fillets of chicken breast - Halved long ways ½ TSP of dried garlic powder coarse kosher salt - to taste black pepper - to taste 1 TBSP of Extra Virgin Olive Oil Sauce 1 TBSP of unsalted butter1 TBSP of all-purpose flour3 cloves of garlic - minced½ cup of chicken broth/stock - Or like a dry white wine1 cup of heavy whipping cream½ cup of parmesan cheese - freshly grated 1 TBSP of unsalted butter 1 TBSP of all-purpose flour 3 cloves of garlic - minced ½ cup of chicken broth/stock - Or like a dry white wine 1 cup of heavy whipping cream ½ cup of parmesan cheese - freshly grated Garnish 1 TBSP of fresh parsley - dispose center stem and roughly chop 1 TBSP of fresh parsley - dispose center stem and roughly chop Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Large Fry Pan or Sauté Pan1x Box Grater of Food Processor wt Shredder Attachment (fine openings)1x French Whisk 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Large Fry Pan or Sauté Pan 1x Box Grater of Food Processor wt Shredder Attachment (fine openings) 1x French Whisk Directions: 1 Chicken Prep and Cook Let Us start with Prepping the Chicken and then Cooking them. 1.1 Chicken Prep Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder. Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder. Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder. 1.2 Heat Pan Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes. Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes. Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes. 1.3 Cook Cook the chicken for about 5-6 minutes/side or until it’s nicely seared and cooked through *. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step). Cook the chicken for about 5-6 minutes/side or until it’s nicely seared and cooked through *. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step). Cook the chicken for about 5-6 minutes/side or until it’s nicely seared and cooked through *. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step). 2 Sauce Let’s make the Creamy Parmesan sauce 2.1 Roux Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it’s not, let it warm up a bit first). Let it cook for about a minute or so, stirring often. Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it’s not, let it warm up a bit first). Let it cook for about a minute or so, stirring often. Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it’s not, let it warm up a bit first). Let it cook for about a minute or so, stirring often. 2.2 Sauce Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half. Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half. Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half. 2.3 Cream Stir in the cream and let it bubble gently for a few minutes until it’s thickened to your desired consistency (turn the heat down if it’s rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce. Stir in the cream and let it bubble gently for a few minutes until it’s thickened to your desired consistency (turn the heat down if it’s rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce. Stir in the cream and let it bubble gently for a few minutes until it’s thickened to your desired consistency (turn the heat down if it’s rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce. 2.4 Finish Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top. Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top. Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: BillResident Chef # 6 37 Followers Published Recipes: 19Av. Recipe Evaluation: Location: Demotte , USAMember since: 2023-10-16 Published Recipes: 19 Av. Recipe Evaluation: Location: Demotte , USA Member since: 2023-10-16 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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