Garlic Parmesan Chicken | Cookies & Cups

Why I Love This Garlic Parmesan Rooster Recipe

There’s nothing higher than a saucy, cozy skillet dinner to heat up the desk on a chilly weeknight. This garlic parmesan rooster is breaking apart the parade of Instant Pot chili and Instant Pot chuck roast currently, which has been getting us by this chilly climate. I gave my Immediate Pot the evening off, although, and turned to my trusty cast iron skillet as an alternative! This rooster turned out so scrumptious, smothered with creamy parmesan garlic sauce. Right here’s why I’m a fan:

• Wealthy and creamy. This recipe packs a significantly decadent parmesan garlic sauce into a ten” skillet. Easy elements like butter, flour, and heavy cream make the feel thick and velvety.
• One pan. You’ll use the identical pan to sear the rooster and make the sauce. It builds a great deal of taste whereas conserving clean-up straightforward afterward.
• Fast. All of this occurs in about half-hour or much less. My form of dinner! It’s quick, straightforward to make, and tastes scrumptious over a mattress of mashed potatoes for a weeknight household meal.

What You’ll Want

The star of this garlic parmesan rooster recipe is the pan sauce. It’s a garlicky variation of Alfredo sauce, made with only a few further elements. I’ve included notes on what you’ll want under. Scroll right down to the recipe card for the printable record with the total recipe quantities.

• Rooster – I like to make use of boneless, skinless rooster breasts for this recipe. Make sure you lower bigger rooster breasts into smaller halves. Thighs will even work, conserving in thoughts they might want a bit of additional cooking time. You’ll season the rooster with salt and pepper earlier than you cook dinner it.
• Olive Oil – Or one other cooking oil, like avocado oil, for pan-searing.
• Butter and Flour – You’ll cook dinner all-purpose flour off with somewhat butter to make a roux, for the bottom of the garlic sauce.
• Garlic – You’ll need to use freshly minced garlic for this recipe. It makes all of the distinction!
• Broth – Low-sodium rooster broth or inventory. You’ll be able to substitute the rooster inventory with a dry white wine, like Pinot Grigio or Chardonnay in case you want.
• Heavy Cream – You too can use half-and-half.
• Parmesan Cheese – Freshly grated parmesan could have the perfect taste.
• Parsley – Be happy to make use of one other herb, like thyme, oregano, or basil.

The right way to Make Garlic Parmesan Rooster 

Take out a big 10” skillet, and let’s make this saucy garlic parmesan rooster in only a few fast steps. Scroll right down to the recipe card for the printable directions.

Recipe Ideas

• The right way to inform when your rooster is completed: Use an instant-read thermometer to test the interior temperature on the thickest a part of the breast. Rooster is cooked when it reaches 165ºF.
• Don’t add the cheese whereas the sauce is boiling. Ensure that to cut back the warmth to medium-low earlier than you stir within the parmesan cheese, in any other case, the cheese may break up or curdle within the excessive warmth.
• Keep away from low-fat dairy. With reference to splitting and curdling, I wouldn’t recommend utilizing lower-in-fat dairy, like entire milk, rather than heavy cream or half-and-half on this recipe. Milk tends to separate at excessive temperatures.
• Use bitter cream or cream cheese in case you’d want an excellent richer sauce. You could possibly additionally stir in mascarpone cheese like I exploit in my different creamy garlic chicken recipe.

Storing and Reheating Leftovers

• Refrigerate. Retailer any leftover rooster and sauce hermetic within the fridge for as much as 3 days. 
• Reheat. Heat this garlic parmesan rooster in a skillet on the stovetop, or within the microwave till it’s scorching all through.
• Freeze. You’ll be able to freeze leftovers for as much as 3 months. Thaw the rooster within the fridge in a single day earlier than reheating.