Garlic Parmesan Chicken (Maya KETO)

 

Garlic Parmesan Chicken

This garlic parmesan chicken is juicy, creamy, and garlicky, with just 6 ingredients. An easy, high protein, 30-minute dinner in one pan!

Ingredients: 

• 4 8-oz Boneless skinless chicken breasts
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil (divided)
• 6 cloves Garlic (minced)
• 1 cup Chicken broth (reduced sodium)
• 1/2 cup Heavy cream
• 3 tbsp Grated parmesan cheese (plus more fresh grated for topping if you like)

Instructions: 

• Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, until shimmering. Add the chicken and sear for 4-8 minutes per side, until golden brown on both sides and almost cooked through. Reduce heat if needed. I aim for an internal temperature of 155-160 degrees F (68-71 degrees C).
• Remove the chicken to a plate and cover to keep warm.
• Add the remaining tablespoon of oil to the pan. Add the minced garlic and saute for about 1 minute, until fragrant.
• Add the chicken broth and heavy cream. Scrape the bottom of the pan with a wooden spoon to deglaze. Simmer for about 5 minutes, until the liquid reduces by half and very thinly coats the back of a spoon.
• Reduce the heat to low. Gradually whisk in the parmesan cheese, until melted. Adjust salt and pepper to taste.
• Return the chicken to the pan and spoon the sauce over it. Cook for 2-3 minutes, until the chicken is hot and cooked through.

Notes:

• A stainless steel skillet like this works best for this garlic parmesan chicken recipe. I tested it in a cast iron skillet, but it overheats a little too easily and can scorch the sauce.
• Start the chicken at medium-high to get a nice golden crust, then lower the heat if it needs a little more time to cook through. It’s totally fine to adjust as you go, so the outside doesn’t brown too quickly.
• For the juiciest chicken, slightly under cook it during the initial sear and let it finish cooking in the sauce at the end. I aim for about 155-160 degrees F when searing, then let it come up to 165 degrees F once it’s back in the pan. Use an instant-read thermometer like this to check.
• When adding the parmesan, lower the heat and whisk it in gradually. Taking it slow helps the cheese melt right into the sauce without clumping.
• You can adjust the sauce thickness to your liking. I kept it on the thinner side in these pictures, so that I could drizzle it over the finished dish. If you want it thicker, just whisk in more parmesan. Or if it’s too thick, add an extra splash of cream. You can see a thicker version of a sauce like this in my creamy lemon parmesan chicken post! Keep in mind it thickens a little more as it cools from hot to warm.

Macros:

Servings 1  Calories: 453 | Protein: 51.5g | Net Carbs 3.4g | Fats: 24.9g ( 1 chicken breast and 2-3 T of sauce)

Source: Wholesum Yum