This creamy garlic butter parmesan chicken recipe is so easy to make you can’t go wrong with it. This Italian classic is a comforting, deceptively simple, one-pot wonder made with pantry friendly ingredients that’s destined to become an intoxicatingly creamy favorite! The creamy sauce is just irresistible!
3 chicken breasts, ¼ cup chicken broth, ¼ cup heavy cream, ¼ cup parmesan, 2 Tbs butter, juice of one lemon, 3 cloves garlic crushed, ½ Tsp salt, ¼ Tsp ground black pepper, ½ Tsp paprika, and 1 spring fresh thyme
1. Wash the chicken breasts and cut them lengthwise, then drain
2. Season the chicken breasts with salt, pepper and paprika on both sides.
3. Add the butter on the skillet over medium heat until it melts.
4. Add the chicken and cook for 5 minutes on each side. Then put the chicken in a plate and set aside.
5. In the same skillet add heavy cream, lemon juice, garlic, chicken stock, thyme and parmesan over low heat, stir then add chicken breasts.
6. Leave the chicken to simmer for about 5-10 minutes in each side.
7. Serve hot.
Advice from the chef:
Use chicken breasts, pounded to thin them out into an even thickness. You can also use chicken thighs, but the cooking time will increase slightly.
Using a good quality Lato butter will add an extra dimension of rich flavor into the sauce and chicken.
This savory blend of herbs and spices is a must for this recipe. It creates that signature flavor! If you don’t have this mix on hand, check your spice cabinet and try making an Italian seasoning blend at home.
The heavy cream lemon sauce adds such a rich tangy flavour to the chicken
You can have this creamy garlic parmesan chicken alongside some roast vegetables, or you can have rice, pasta or some mashed potatoes
Seasonings: The chicken is seasoned with a crust of garlic powder, onion powder, salt, pepper and paprika. The sauce is seasoned with parsley, basil, oregano, thyme, salt, and pepper. Use more or less to taste.
Dry chicken before seasoning. Pat the chicken dry with paper towels before seasoning to help the flour and seasonings stick – and since we are not rinsing the chicken, we are just drying any moisture from the packaging.