Creamy Garlic Parmesan Chicken
Ingredients
- 3 chicken breasts, flattened
- 3 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 7 garlic cloves, minced
- 1/4 cup white wine (optional)
- 1/2 cup freshly grated parmesan
- 2 tablespoons butter (for basting)
- 1 cup cream, room temperature (can substitute lower fat)
- Fresh chives, thinly sliced for garnish
Chicken seasonings
- 1 1/2 teaspoons seasoning salt
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
Sauce seasonings
- 1/2 tablespoon corn starch
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons black pepper
Mashed potatoes
- 3 pounds russet potatoes or Yukon gold
- 1/4 cup salted butter, melted
- Garlic head, halved
- 3/4 cup milk or cream
- Salt, to taste
Preparation
Pat the chicken dry with paper towel and flatten each breast with a mallet or sturdy plate for even cooking.
Toss the chicken in a bowl with 1 tablespoon olive oil and all the chicken seasonings, ensuring it is coated all over.
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the seasoned chicken without overcrowding and sear for about 5 minutes per side until golden. Add the butter and baste, then cook for 2 more minutes and set aside.
In the same pan, pour in a splash of white wine if using to deglaze. Cook off the wine for 2 minutes, scraping up the bits. Add the garlic and sauté for a minute until fragrant. Stir in the sauce seasonings and cook for another minute.
Pour in the chicken broth, bring to a boil, then reduce heat to a low simmer. Stir in the cream and let it bubble gently for a few minutes. Add the parmesan and stir. Return the chicken to the pan and let it heat through, spooning sauce over it.
Serve the chicken over mashed potatoes, rice, or pasta. Garnish with fresh chives and extra parmesan if desired.
Mashed potatoes
Halve the garlic head and roast it in a preheated oven at 400°F until soft and golden, about 30-40 minutes.
Peel the potatoes and cut them into even chunks.
Boil the potato chunks in salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Mash the potatoes with the melted butter, milk or cream, and the roasted garlic cloves squeezed from the head.
Season with salt to taste and mix until smooth.
