Description
This Garlic Parmesan Chicken recipe features tender, juicy chicken breasts cooked in a rich and creamy garlic parmesan sauce. Coated with a seasoned cornflour mixture and pan-fried to golden perfection, the chicken is then simmered in a flavorful sauce made with garlic, onions, chicken stock, cream, lemon juice, and parmesan cheese. Perfectly balanced with savory and tangy notes, this dish makes a comforting and elegant meal that pairs wonderfully with mashed potatoes, green beans, or your favorite sides.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts (around 200g/7oz each)
- 2 tbsp cornflour (cornstarch in US)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3 tbsp oil
Sauce
- 1 small onion (peeled and finely chopped)
- 3 large cloves garlic (peeled and minced)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 180 ml (3/4 cup) strong chicken stock (water plus 2 stock cubes is fine)
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
- Small bunch fresh parsley (finely chopped)
- Extra black pepper and grated parmesan for garnish
Instructions
- Prepare the chicken: Slice the chicken breasts horizontally to create four thin chicken breast steaks. This ensures they cook quickly and evenly.
- Coat the chicken: Mix cornflour, salt, black pepper, garlic powder, and paprika in a bowl. Sprinkle this seasoning mix evenly over both sides of the chicken breasts to form a flavorful coating.
- Heat the oil: Add the oil to a large frying pan and heat it over medium heat until hot and shimmering.
- Fry the chicken: Place the coated chicken breasts in the pan. Fry for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through with no pink inside.
- Sauté the onion: Push the cooked chicken to one side of the pan, stacking if needed. Add the finely chopped onion to the free space, adding a splash of oil if the pan feels dry. Cook the onion for 2-3 minutes, stirring frequently until it softens slightly.
- Add garlic and season: Stir in the minced garlic, 1/4 tsp salt, and 1/2 tsp pepper with the onion. Cook for another minute, stirring to release the garlic’s aroma without burning it.
- Make the sauce: Pour in the chicken stock, cream, and lemon juice, followed by the grated parmesan. Stir well to combine all ingredients.
- Simmer: Arrange the chicken evenly in the pan within the sauce. Bring the sauce to a gentle boil, then reduce heat and let it simmer for 3 minutes. The sauce should thicken slightly and coat the chicken nicely.
- Serve: Plate the chicken with your choice of sides, such as mashed potatoes and green beans. Garnish with freshly chopped parsley, extra black pepper, and a sprinkle of grated parmesan for an elegant, flavorful finish.
Notes
- This dish is a comforting treat that pairs exceptionally well with mashed potatoes and buttery green beans or broccoli.
- It is also delicious served alongside crispy sautéed potatoes, pasta, or rice for variety.
- The creamy garlic parmesan sauce can be adjusted with more lemon juice for extra brightness or extra parmesan for cheesiness.
- For a thicker sauce, allow it to simmer for a few additional minutes until reaching desired consistency.
- Ensure not to overcook the chicken to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 1246 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 124 mg
