Garlic Chicken Parmesan

5 from 2 votes

This garlic parmesan chicken recipe is one you’ve got to try! With just a few basic ingredients and simple steps, you’ll have a delicious one-pot meal ready in no time.

Prep Time10

Cook Time30

Resting Time2

Total Time42

Course: Main Course

Cuisine: American

Servings:

Calories: 507kcal

Author: Julie Evink

Ingredients

2 chicken breasts cut in half lengthwise
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon flour
½ teaspoon oregano
3 cloves garlic minced
½ cup chicken broth
1 cup heavy cream
1 cup shredded parmesan cheese
1 Tablespoon fresh parsley chopped

Instructions

Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them on both sides with salt, pepper, and garlic powder.
Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes until butter is melted.
Add the chicken to the pan and cook the chicken for about 5-6 minutes a side or until it's nicely seared and cooked through to 165 degrees Fahrenheit. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).
Turn the heat back on to medium-high and sprinkle in the flour, oregano, and garlic to the skillet. Let it cook for about a minute or so, stirring often.
Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
Reduce heat to medium and Stir in the heavy cream and let it simmer for a few minutes until it thickens a little, 6-7 minutes.
Stir in the parmesan until it has melted into the sauce.
Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Cook for 2-3 minutes to warm the chicken back up. Sprinkle the parsley over top.
Let rest 2 minutes before serving.

Video

Notes

For best results, allow your leftover garlic and parmesan chicken to cool completely. Transfer to an airtight container and store in the refrigerator for 3-4 days. You can freeze if you'd like, but cream based sauces often don't thaw and reheat well. So I recommend using the fridge for storage as much as possible!

Nutrition