0 from 15 votes
Creamy Garlic Parmesan Chicken
Tender and juicy chicken breast sauteed in a creamy parmesan garlic sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 469 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tbsp. olive oil divided
- 1.5 lb chicken breasts boneless skinless, about 4
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup all-purpose flour or any other flour
- 1 tbsp. olive oil
- 6 cloves garlic – finely chopped
- 1 cup chicken broth/stock
- 1 tsp. Dijon mustard
- 1¼ cup milk
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp. white balsamic vinegar
- ½ cup finely grated parmesan
Optional to garnish:
- Extra grated parmesan
- fresh parsley
Instructions
- Season the chicken with salt and pepper on both sides. Heat 2 tablespoons of oil in a heavy-bottom skillet over medium heat.
- Add chicken breast and cook until both sides are browned, and the inside is cooked through, about 12-15 minutes, depending on the thickness of your chicken breasts.
- Once the chicken is done cooking, transfer to a chopping board and rest for 5 minutes, then thickly slice it.
- Wipe the pan with a paper towel, add remaining 1 tablespoon of olive oil, and heat until hot.
- Add garlic and sauté until fragrant. Pour stock, Dijon mustard, 1 cup milk, salt, and pepper. Reduce the heat to low and let it simmer until the liquid starts to bubble.
- Meanwhile, whisk 1/4 cup of milk with flour and cornstarch. Pour in the milk cornstarch mixture; cook whisking constantly until the sauce starts to slightly thicken.
- Stir in vinegar and grated parmesan cheese, whisk until sauce is thick and creamy.
- Add in the cooked chicken breast and cook until chicken is warm through, about 2 minutes more.
- Transfer the creamy parmesan chicken to a serving dish. Sprinkle some more parmesan on top if desired.
- Garnish with fresh parsley leaves and enjoy!
Cup of Yum
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Chicken: you can switch out your protein with shrimp or salmon
- Sub the olive oil with any other oil like grapeseed oil and avocado oil
- Chicken Stock: sub with vegetable stock. Don't have any stock use water. The flavor will vary slightly.
- Milk: we used 2%. Use any other milk. Lite coconut milk will work just fine.
Nutrition Information
Serving
1chicken breast
Calories
469kcal
(23%)
Carbohydrates
13g
(4%)
Protein
45g
(90%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
127mg
(42%)
Sodium
1088mg
(45%)
Potassium
811mg
(23%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
283IU
(6%)
Vitamin C
8mg
(9%)
Calcium
245mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 469kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 127mg | 42% |
| Sodium | 1088mg | 45% |
| Potassium | 811mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.