Creamy Chicken (Frango com Molho Cremoso)
Creamy Chicken (Frango com Molho Cremoso)
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, large, cut horizontally to create 4 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup diced tomatoes, canned, drained
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: Take each large chicken breast and carefully slice it horizontally with a sharp knife to create two thinner cutlets. You should have 4 cutlets in total. Pat the chicken cutlets dry with paper towels and season both sides evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the chicken cutlets to the pan in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 10 min
- 3
Start the sauce: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Thicken the sauce: Sprinkle 1 tablespoon of all-purpose flour over the garlic and butter. Whisk continuously for 1 minute to create a roux, which will help thicken the sauce.
⏱️ 1 min
- 5
Add liquids: Gradually pour in 1 cup of chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 4 min
- 6
Finish the sauce: Remove the skillet from the heat. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Add 1/2 cup of drained diced tomatoes, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh basil. Taste the sauce and adjust seasoning with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper as needed.
⏱️ 3 min
- 7
Combine and serve: Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Serve immediately, garnished with extra fresh parsley or basil if desired. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken (Frango com Molho Cremoso)
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, large, cut horizontally to create 4 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup diced tomatoes, canned, drained
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: Take each large chicken breast and carefully slice it horizontally with a sharp knife to create two thinner cutlets. You should have 4 cutlets in total. Pat the chicken cutlets dry with paper towels and season both sides evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the chicken cutlets to the pan in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 10 min - 3
Start the sauce: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Thicken the sauce: Sprinkle 1 tablespoon of all-purpose flour over the garlic and butter. Whisk continuously for 1 minute to create a roux, which will help thicken the sauce.
⏱️ 1 min - 5
Add liquids: Gradually pour in 1 cup of chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 4 min - 6
Finish the sauce: Remove the skillet from the heat. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Add 1/2 cup of drained diced tomatoes, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh basil. Taste the sauce and adjust seasoning with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper as needed.
⏱️ 3 min - 7
Combine and serve: Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Serve immediately, garnished with extra fresh parsley or basil if desired. This dish pairs well with pasta, rice, or crusty bread.
⏱️ 2 min