This 30 minute Creamy Garlic Butter Parmesan Chicken is a family favorite because it just feels so special, but it’s insanely easy to make. It’s also my go-to for serving to guests when I’m short on time!
Ingredients
2 substantial chicken breasts
Breading:
- 4 tbsp of almond flour OR Gluten-Free Bake Mix 2. (60 mL)
- 2 tablespoons of canned Parmesan cheese (30 mL)
- 12 teaspoon salt (2 mL)
- Black pepper, 1/4 teaspoon (1 mL)
- Butter-and-Garlic Parmesan Sauce:
- 2 tbsp. of butter (30 mL)
- 3 tablespoons minced garlic (45 mL)
- Chicken stock, 11/4 cups (300 mL)
- whipped cream, 1 cup (250 mL)
- grated mozzarella cheese, 14 cups (60 mL)
- a half-cup of Parmesan cheese (30 mL)
- OR 1/2 tsp. dry parsley OR cilantro (2 mL)
- two tablespoons of fresh cilantro,
How To Make Creamy Garlic Butter Parmesan Chicken:
- Chicken breasts should be lengthwise cut in half. Gluten-Free Bake Mix 2 OR almond flour, Parmesan cheese, salt, and black pepper should all be combined in a small basin. On both sides of the chicken cutlets, spoon the mixture.
- All of the chicken cutlets should be fried in high olive oil in a large frying pan, flipping often until golden brown and nearly cooked through.
- Garlic Butter Parmesan Sauce: Stir-fry the garlic in the butter over medium-low heat in a separate frying pan. Add dried cilantro OR dry parsley along with whipped cream, Mozzarella, and Parmesan cheese. Cook until the cheeses are melted and thoroughly combined. When the chicken is cooked and white throughout when sliced into pieces, add the chicken and simmer in the sauce for 1 to 2 minutes. Make sure the chicken is not cooked through. Verify it! Add some freshly chopped parsley.
Helpful hints:
Because the commercial chicken stock has a higher sodium level, you may want to use less salt in the breading—perhaps only 1/4 tsp (1 mL) of salt. My chicken stock doesn’t taste overly salty. Place the carcass of a rotisserie chicken in a slow cooker to make homemade chicken stock.
Cover with water. Add 1 tsp (5 mL) of salt, 1 mL of parsley, optionally 1/2 mL of thyme, and 1/2 mL of black pepper. This stock of chicken is a fantastic foundation for soups and gravies.
