Garlic Parmesan Chicken
This easy keto-friendly garlic parmesan chicken only takes half an hour to make. It's jucy, tender, creamy, and packed full of rich flavors.
Ingredients
For the Chicken:
- 2 large chicken breasts boneless and skinless
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
For the Garlic Parmesan Sauce:
- 1 tablespoon unsalted butter
- 8 cloves of garlic smashed with the back of a knife and minced
- 3/4 cup white wine or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 350F.
- Cut both chicken breasts lengthwise, the way you would if you were butterflying the meat. But slice it all the way through to turn each chicken breast into two thinner breasts.
- Sprinkle both sides of the meat with the salt, pepper, and Italian seasoning.
- Melt the butter in an oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden. Remove the chicken from the pan and set aside.
- Melt the remaining butter and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Add the white wine and scrap the pan well to deglaze. Bring the wine to a simmer, and reduce for 5-6 minutes.
- Stir in the heavy cream and parmesan until the cheese has melted and a creamy sauce forms.
- Place the chicken in the cream sauce, and put the skillet in the oven for 15 minutes, or until the chicken reaches an internal temperature of 165F.
Notes
- Store in an airtight container in the fridge for 3 days or in the freezer for 3 months.
- Reheat in a 350F oven for 7-8 minutes, or in the microwave in 30-second increments.
Nutrition
Serving: 1 piece + 1/4 cup sauceCalories: 209kcalCarbohydrates: 4.6gProtein: 8gFat: 14.4gCholesterol: 49.8mgSodium: 327.8mgFiber: 0.7gSugar: 0.6g
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