CREAMY GARLIC CHICKEN BREAST RECIPE
Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Season the chicken with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
- Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
Nutrition Facts : Calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN BREAST WITH GARLIC AND PARSLEY
Steps:
- Preheat oven to 250 degrees F.
- Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
- Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
- Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
- In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
- Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
- Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.
GARLIC PARSLEY CHICKEN
Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is to make!
Provided by Judith Hannemann
Categories Main Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
- Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
- Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
- Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
- Add the chicken back to the pan and heat through. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 251 mg, Fiber 1 g, Sugar 2 g
CHICKEN BREASTS WITH GARLIC AND PARSLEY
Make and share this Chicken Breasts With Garlic and Parsley recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
CHICKEN BREASTS WITH GARLIC AND PARSLEY
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Provided by PinnyLane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl.
- Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
CHICKEN WITH GARLIC, BASIL, AND PARSLEY
VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Provided by KITTY731
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g
GRILLED CHICKEN WITH GARLIC AND PARSLEY
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a gas, charcoal or electric grill until moderately hot. Bring a small saucepan of water to a boil, add garlic and boil 1 minute. Drain. Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper.
- Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. Reserve remaining garlic mixture.
- When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. Make sure all pinkness disappears but do not overcook.
- Meanwhile, melt the butter in a saute pan. Add remaining garlic mixture and saute gently until barely golden. Remove from heat. Add lemon juice and season to taste with salt and pepper.
- Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. Serve at once.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 31 grams, Carbohydrate 7 grams, Fat 52 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 17 grams, Sodium 1148 milligrams, Sugar 0 grams, TransFat 1 gram
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