Yield: 4 servings
This skillet chicken dinner is creamy, super delicious, and easy to make. Tons of garlic are added to the sauce to make it even more amazing! Enjoy this delightful, tender, and juicy creamy garlic butter Parmesan chicken any time with this simple recipe.
2 large chicken breasts
2 tablespoons Parmesan cheese, kind in a canister (30 ml)
4 tablespoons Gluten-Free Bake Mix 2, OR almond flour (60 ml)
1/4 teaspoon black pepper (1 ml)
1/2 teaspoon salt (2 ml)
Garlic Butter, Parmesan Sauce:
3 tablespoons crushed garlic (45 ml)
2 tablespoons butter (30 ml)
1 c. whipping cream (250 ml)
1/4 c. grated Mozzarella cheese (60 ml)
1 1/4 c. chicken stock (300 ml)
2 tablespoons Parmesan cheese (30 ml)
2 teaspoons chopped fresh cilantro, OR parsley (10 ml)
1/2 teaspoon dried cilantro, OR dried parsley (2 ml)
HOW TO MAKE CREAMY GARLIC BUTTER PARMESAN CHICKEN
Step 1: In half longitudinally, slice the chicken breasts.
Step 2: Place the Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt, and black pepper in a small bowl. Mix well until combined. Spread the mixture on both sides of the chicken cutlets using a spoon.
Step 3: In a large frying pan, heat the olive oil. Once hot, add the chicken cutlets to the pan and sear until all sides are golden brown and almost completely cooked, turning often.
Step 4: To make the Garlic Butter, Parmesan Sauce, melt the butter in another frying pan over medium-low heat. Then, add the garlic and stir fry until golden. Pour in the chicken stock and add the whipping cream, Mozzarella cheese, and Parmesan cheese. Next, add the dried cilantro or dried parsley. Continue to cook and stir until the cheeses are blended and melted. Next, add the chicken and cook the sauce further until the chicken has tender and white throughout. This takes another 1 to 2 minutes.
Step 5: Before serving, garnish the chicken with some chopped fresh cilantro or parsley. Enjoy!
Reduce the salt if using commercial chicken stock. You can make homemade chicken stock by putting rotisserie chicken carcasses in a slow cooker. Pour in the water and add 1 tsp salt, 1 tsp parsley, half tsp thyme (optional), and half tsp black pepper. Set to cook on low overnight. When done, strain the chicken stock. Keep in an airtight container and store in the fridge or freezer.
468.8 calories, 36.1 g protein, 32.8 g fat, 0.2 g fiber, 6.1 g net carbs
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