Creamy Garlic Butter Parmesan Chicken is a sumptuous dish that brings together the richness of cheese, the warmth of garlic, and the tenderness of chicken in a symphony of flavors. This recipe is not just a meal; it’s an experience for the taste buds, perfect for a cozy family dinner or a sophisticated gathering.
Ingredient Selection:
- Chicken Breasts: Opt for fresh, plump chicken breasts for the best texture and flavor.
- Breading: Almond flour or a gluten-free bake mix offers a healthier alternative to traditional flour, enhancing the dish’s nutritional value.
- Parmesan Cheese: The canned variety works well for breading, while fresh grated Parmesan adds a delightful depth to the sauce.
- Mozzarella Cheese: Select a good-quality mozzarella for its creamy texture.
- Fresh Garlic: Use freshly crushed garlic for a more potent and aromatic flavor.
- Herbs: Fresh cilantro or parsley not only adds flavor but also a splash of color to the dish.
Cooking Tips:
- Even Thickness: Slice chicken breasts evenly for uniform cooking.
- Golden Browning: Sauté chicken to a perfect golden brown, ensuring it’s almost cooked before adding to the sauce.
- Low Heat for Garlic: Sauté garlic on medium-low heat to avoid burning, which can impart bitterness.
- Stirring the Sauce: Consistently stir the sauce to blend the cheeses smoothly without clumping.
Variations and Substitutions:
- Dairy-Free Options: Use dairy-free cheese and cream alternatives for a lactose-intolerant friendly version.
- Flour Alternatives: Coconut flour can be an alternative to almond flour for a different flavor profile.
- Herb Variations: Experiment with herbs like thyme or rosemary for a twist in flavor.
Serving Suggestions: Serve this dish with a side of steamed vegetables, a light salad, or over a bed of pasta or zucchini noodles for a complete meal.
CREAMY GARLIC BUTTER PARMESAN CHICKEN
Ingredients:
2 large chicken breasts
Breading:
4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
2 tbsp Parmesan cheese, kind in a canister (30 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
Garlic Butter Parmesan Sauce:
2 tbsp butter (30 mL)
3 tbsp crushed garlic (45 mL)
11/4 cups chicken stock (300 mL)
1 cup whipping cream (250 mL)
1/4 cup grated Mozzarella cheese (60 mL)
2 tbsp Parmesan cheese (30 mL)
1/2 tsp dried cilantro, OR dried parsley (2 mL)
2 tsp chopped fresh cilantro, OR parsley (10 mL)
Instructions:
Slice chicken breasts in half longitudinally. In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Using a spoon, spoon mix on both sides of chicken cutlets.
In hot olive oil, in large frying pan, place all chicken cutlets and cook on both sides, turning frequently until golden brown and almost cooked throughout.
Garlic Butter Parmesan Sauce:
In another frying pan, in butter, and over medium low heat stir fry garlic until turning golden.
Add chicken stock, whipping cream, Mozzarella cheese and Parmesan cheese along with dried cilantro, OR dried parsley.
Cook until cheeses are mixed in well and melted. Add chicken and cook in the sauce 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece.
Make sure not to overcook the chicken. Check it! Sprinkle with chopped fresh cilantro, OR parsley and serve.
Helpful Hints:
If you are using commercial chicken stock, the sodium content is higher, so you may want to reduce the salt a bit – maybe only 1/4 tsp (1 mL) salt in the breading.
My chicken stock is not overly salty-tasting.
To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper.
Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container.
This chicken stock makes a wonderful base for soups and gravies.
Yield: 4 servings
1 serving
468.8 calories 36.1 g protein 32.8 g fat 0.2 g fiber 6.1 g net carbs