Creamy Garlic Parmesan Chicken

This silky garlic parmesan chicken turns basic chicken breasts into an upscale dinner that tastes fancy but comes together quickly on busy nights. The juicy chicken pieces bathed in a smooth cheese sauce make this the ultimate comfort food.

I whipped up this dish when my partner's parents dropped by unexpectedly for dinner. They couldn't stop talking about it, and now it's our go-to for special occasions, even though it's easy enough for any regular weeknight.

Ingredients

• Chicken breasts: Pick plump, fresh breasts for this meal. Try to find ones roughly the same size so they'll cook evenly
• Gluten Free Bake Mix or almond flour: Makes a thin, crispy coating while keeping everything low carb
• Parmesan cheese: Adds rich flavor to both coating and sauce. The shelf-stable kind works great for breading
• Butter: Go for unsalted so you can control how salty your dish turns out
• Crushed garlic: Gives that knockout flavor punch. Fresh works best but pre-crushed will do in a hurry
• Chicken stock: Builds the flavor base for your sauce. Try to grab low sodium if you can
• Whipping cream: This is what makes the sauce so dreamy and smooth
• Mozzarella cheese: Brings extra creaminess and stretch to your sauce. Grate it yourself for better melting
• Fresh herbs: Cuts through the richness. Fresh parsley or cilantro adds color and fresh flavor

Step-by-Step Instructions

Prepare the chicken:

Cut each chicken breast sideways to make four thin pieces. This helps them cook fast and evenly. Dry them well with paper towels so the coating sticks better.

Create the breading:

Combine the gluten free bake mix or almond flour with Parmesan cheese, salt and pepper in a flat dish. Coat both sides of each chicken piece, pressing gently so it sticks. This will give you a tasty crust.

Cook the chicken:

Heat olive oil in a big pan over medium high heat until it shimmers. Add the chicken pieces without cramming them together. Cook about 3 minutes on each side, flipping often until they're golden all over. Take them out when they're almost but not fully cooked.

Make the garlic sauce:

In another pan, melt butter over medium low heat. Toss in crushed garlic and cook for 1 to 2 minutes until it smells amazing and starts turning golden. Watch it carefully since garlic burns easily and gets bitter.

Build the sauce:

Add the chicken stock and whipping cream, stirring them together. Put in both cheeses and dried herbs. Keep cooking for 3 to 4 minutes, stirring often until all cheese melts and the sauce starts getting slightly thicker.

Finish the dish:

Put the chicken pieces back into the sauce, tucking them into the creamy mix. Cook just 1 to 2 minutes more until chicken is fully done and reads 165°F on a meat thermometer. The sauce will get a bit thicker as it sits.

My favorite thing about this dish is definitely the garlic butter sauce. My grandma taught me that letting garlic slowly turn golden before adding liquids creates amazing flavor that'll have everyone asking what your secret is. Just don't let it burn!

Tasty Companions

This creamy chicken works wonderfully with sides that can soak up all that yummy sauce. Try it over cauliflower rice if you're watching carbs or next to some roasted asparagus. If carbs aren't a concern, nothing beats thin angel hair pasta or a chunk of crusty bread to mop up every last drop of that velvety sauce.

Storage and Reheating

Keep any extras in a sealed container in your fridge for up to three days. The sauce will likely get much thicker when cold. When warming it up, add a splash of chicken broth or cream to keep it silky. Warm it slowly on the stove over medium low heat instead of using the microwave for the best results.

Simple Substitutions

If you don't need gluten free, just swap in regular all purpose flour. For a dairy free version, try coconut cream instead of whipping cream and use nutritional yeast rather than Parmesan. Chicken thighs can replace breasts for juicier results, but you might need to cook them a bit longer.

Frequently Asked Questions

→ What else can I use besides chicken breasts?

Thighs are a great option if you're swapping the breasts. Just remember to cook them a little longer since thighs take extra time.

→ Any way to skip the dairy?

Sure! Try using coconut cream and non-dairy cheese for a similar creamy effect without the dairy.

→ How do I keep the chicken from drying out?

Watch over it while cooking. Once the chicken turns golden and white inside when sliced, take it off the heat to keep it juicy.

→ Can I toss in veggies here?

Definitely! Spinach, mushrooms, or broccoli work wonderfully with the creamy garlic sauce and add flavor and texture.

→ What’s a good side dish for this?

Try pairing it with mashed potatoes, creamy pasta, steamed veggies, or even a slice of garlic bread to round out the meal.