Creamy Garlic Chicken Breast Recipe

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Flour, All-Purpose, White(60g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 teaspoon salt
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  Garlic powder(5g)
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  1/2 teaspoon black pepper (cracked)
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  Olive oil(75g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Yellow Onion
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  Garlic(60g)
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  Low Sodium Chicken Broth(300g)
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  Cream, Heavy Whipping(300g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides with salt, garlic powder, and pepper. In a shallow bowl, combine the flour and grated Parmesan. Dredge each chicken breast in the flour mixture, shaking off excess.
2. 2Heat 1 tablespoon of olive oil and ½ tablespoon of butter in a large skillet over medium-high heat until the butter foams. Working in batches, cook half the chicken breasts for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a plate and repeat with the remaining oil, butter, and chicken breasts.
3. 3In the same skillet over medium heat, sauté the diced onion in the remaining pan juices until softened, about 3–4 minutes. Smash the fresh garlic cloves with the flat side of a knife, then add them to the pan and cook over medium heat for 2–3 minutes until fragrant.
4. 4Pour the chicken broth into the pan to deglaze, scraping up any browned bits with a wooden spoon. Simmer over medium heat for 5–7 minutes until the liquid reduces by half.
5. 5Reduce heat to medium-low and slowly pour in the heavy cream while stirring constantly. Simmer gently for 2–3 minutes, then stir in the grated Parmesan and cook for another 2–3 minutes until the cheese melts completely. Taste and season with salt and pepper as needed.
6. 6Return the cooked chicken to the skillet and simmer over medium-low heat for 2–3 minutes until the sauce thickens and coats the chicken.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley and cracked black pepper.
8. 8Refrigerate up to 4 days. Reheat gently over low heat or in the microwave, serving over your choice of pasta, rice, cauliflower mash, or zucchini noodles.