Chicken in Creamy Parmesan Sauce
Chicken in Creamy Parmesan Sauce
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Parmesan Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them evenly with salt and black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 5 to 7 minutes, flipping occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 2 min
- 4
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and loosen any browned bits. Bring the broth to a simmer and cook for 2 to 3 minutes, allowing it to reduce slightly.
⏱️ 3 min
- 5
Stir in the heavy cream and bring the mixture to a gentle simmer. Continue to cook for 5 to 7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
⏱️ 7 min
- 6
Reduce the heat to low. Gradually stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 7
Return the cooked chicken pieces to the skillet and toss gently to coat them thoroughly in the creamy Parmesan sauce. Cook for 1 to 2 minutes to heat the chicken through.
⏱️ 2 min
- 8
Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, or steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken in Creamy Parmesan Sauce
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Parmesan Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them evenly with salt and black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 5 to 7 minutes, flipping occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 2 min - 4
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and loosen any browned bits. Bring the broth to a simmer and cook for 2 to 3 minutes, allowing it to reduce slightly.
⏱️ 3 min - 5
Stir in the heavy cream and bring the mixture to a gentle simmer. Continue to cook for 5 to 7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
⏱️ 7 min - 6
Reduce the heat to low. Gradually stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 7
Return the cooked chicken pieces to the skillet and toss gently to coat them thoroughly in the creamy Parmesan sauce. Cook for 1 to 2 minutes to heat the chicken through.
⏱️ 2 min - 8
Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, rice, or steamed vegetables.
⏱️ 1 min