Description
This creamy garlic Parmesan chicken features tender, marinated chicken breasts with a crispy Parmesan crust, all smothered in a rich, flavorful sauce. It’s an ideal choice for both weeknight dinners and special occasions!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 cup unsalted butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are well-coated.
- Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken. Mix until evenly coated.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
- In a separate bowl, combine flour, grated Parmesan cheese, and dried Italian herbs. Mix well.
- Remove chicken from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, pressing down slightly. Set aside.
- In a large skillet, melt butter and olive oil over medium heat.
- Add the coated chicken breasts to the skillet, cooking in batches if necessary. Cook for 5-7 minutes on each side until golden brown and cooked through.
- Transfer cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium-low and add chicken broth, scraping up browned bits from the bottom.
- Simmer the broth for 2-3 minutes, then stir in heavy cream and Dijon mustard. Mix well.
- Let the sauce simmer for another 5 minutes until it thickens slightly. Adjust seasoning if necessary.
- To serve, place crispy chicken on plates, spoon creamy sauce over the top, and garnish with chopped parsley.
Notes
- For added heat, consider adding red pepper flakes to the sauce.
- Substitute Parmesan cheese with Pecorino Romano or sharp cheddar for a different flavor.
- Store leftovers separately in airtight containers in the refrigerator.
- Prep Time: 60 minutes
- Cook Time: 20 minutes