Description
Juicy, pan-seared chicken breasts served with a creamy garlic parmesan sauce, perfect for a quick and flavorful main dish.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- ½ tablespoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the Sauce:
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 ½ cups chicken stock
- 1 tablespoon lemon juice
- 1 cup half and half
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, and garlic powder.
- Sear Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes per side. Flip and continue cooking until the chicken reaches 165˚F on an instant-read thermometer.
- Rest Chicken: Transfer the chicken to a platter and keep warm.
- Make Sauce: Reduce heat to medium-low and add the remaining butter to the pan. Once melted, stir in the garlic and cook for 30 seconds.
- Thicken Sauce: Sprinkle the cornstarch into the pan and cook for an additional 30 seconds. Turn the heat to low and whisk in the chicken stock, stirring until slightly thickened.
- Add Cream: Stir in the lemon juice and half and half. Simmer for 3-4 minutes until the sauce begins to thicken.
- Finish Sauce: Stir in the Parmesan cheese and garlic powder, continuing to stir until the sauce is smooth. Season with salt and pepper to taste.
- Warm Chicken: Return the chicken to the pan and cook on low for an additional 5 minutes to warm through.
- Serve: Serve immediately, garnished with chopped parsley, if desired, and spooned with the creamy garlic Parmesan sauce.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a little heat.
- This dish pairs well with mashed potatoes, rice, or roasted vegetables.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared, Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 930mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
