Creamy Parmesan Chicken
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 4 boneless (skinless chicken breasts)
- 1 ½ teaspoons of dried oregano
- Salt (to taste)
- 1 teaspoon of paprika
- Black pepper (to taste)
- 1–2 tablespoons of olive oil
- 4 tablespoons of unsalted butter
- 4 cloves of minced garlic
- 4 tablespoons of all-purpose flour
- 1 cup of low-sodium chicken broth
- 1/2 cup of heavy cream
- 1 tablespoon of freshly chopped parsley
- 1/2 cup of freshly grated Parmesan cheese
Instructions
- Place the chicken in a large sealable bag and use a mallet to pound it into 4 thin, even pieces. Season both sides generously with oregano, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 4-5 minutes on each side or until seared and reaches an internal temperature of 165°F. Transfer to a plate and set aside.
- In the same skillet, add butter and garlic. Cook for 1 minute until garlic is fragrant. Add flour and continue to cook for 2-3 minutes or until the flour is a light golden brown, stirring frequently.
- Pour broth and heavy cream into the skillet. Reduce heat to medium and whisk continuously until the sauce thickens.
- Remove from heat, and stir in Parmesan, paprika, salt, and pepper. Adjust seasonings to taste.
- Add chicken and its juices back to the skillet. Place over medium-low heat and let it simmer for 2-3 minutes or until the chicken is heated through.
- Garnish with fresh Italian parsley and extra Parmesan. Serve warm!
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Enjoy this scrumptious dish that’s as easy to make as it is delicious!
