Chicken breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner!

Clean and delicious consolation meals at its greatest. lightly floured boneless chicken breasts are pan fried in butter and oil till golden and crispy before being introduced to a mouth-watering garlic cream sauce. packed with caramelised flavour, you will LOVE how clean this is!


Crispy, golden chicken at the outdoor → gentle and succulent on the internal → lightly simmered in a creamy sauce with so much flavour. The mixture of your desires! chook breasts tend to have a bad reputation for being too dry, chalky or tough to swallow. but, this recipe yields perfectly juicy breasts gently floured and pan fried.

With all of the creamy sauce recipes i've in this website online (Creamy Garlic Tuscan Shrimp, Creamy Dijon chicken, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands out from the crowd!


For The Chicken:

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

For The Sauce:

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve


  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken within the flour combination; shake off extra.
  3. warmth 2 tablespoons of oil and 1 tablespoon butter in a huge skillet over medium-high warmth till pan is nearly smoking. Swirl pan to coat lightly. 
  4. Fry 2-3 chicken breasts till golden on each facet, cooked via and now not red (about 4-five minutes each facet, relying at the thickness of your bird). transfer to a warm plate. Set apart.
  5. Wipe pan over with a sheet of paper towel. Repeat with ultimate oil, butter and bird breasts. whilst cooked, transfer the fowl onto the same plate.
  6. lessen warmth to medium. Sauté the onion in the final oil/juices within the pan until softened. 
  7. wreck 6 whole cloves of garlic with the blunt edge of the lower back of a knife 
  8. upload the final oil to the pan and warmth thru, mixing it thru the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, approximately 2-3 mins. add the broth to deglaze the pan. Scrape up any browned bits and let simmer and decrease to half of, approximately 5 mins.
  9. lessen warmness to medium-low. Pour within the cream. carry the sauce to a gentle simmer for approximately 2-3 minutes, combining all the flavours collectively.
  10. mix within the parmesan cheese. hold cooking gently for about 2-3 minutes till cheese melts, at the same time as stirring on occasion. Season with salt and pepper for your flavor. 
  11. upload the fowl returned into the pan and allow simmer for a in addition 2-3 mins to thicken the sauce in your liking. The fowl breast will take in all of the scrumptious flavours.
  12. Garnish with parsley and a bit black cracked pepper. 
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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