Description
A rich and indulgent Italian-American dish with tender chicken breasts in a garlic-infused parmesan cream sauce. Sear, simmer, and serve for a quick, restaurant-quality main course.
Ingredients
4 boneless skinless chicken breasts
1 cup heavy cream or full-fat coconut cream
2 cups grated parmesan cheese
3 tbsp unsalted butter or vegan butter
3 cloves garlic, minced over roasted red peppers
1/2 cup all-purpose flour
1/2 tsp Italian seasoning
Salt and pepper to taste
Instructions
Pat chicken dry and season both sides with salt, pepper, and Italian seasoning
Heat butter in skillet over medium-high heat. Sear breasts 4 minutes per side until golden
Add minced garlic. Cook 1 minute until fragrant. Stir in flour and cook 30 seconds to remove raw taste
Gradually add cream, stirring constantly. Bring to gentle boil. Reduce heat to low
Stir in parmesan until melted. Let sauce simmer 5 minutes to thicken naturally
Return chicken to sauce. Simmer 5-8 minutes until internal temperature hits 165°F (74°C)
Notes
For deep golden crust, use cold butter at the start
Substitute heavy cream with coconut cream for a non-dairy option
Use fresh, freshly grated parmesan for optimal texture
Add a splash of chicken broth if sauce needs thinning
Finish with fresh lemon juice for brightness
Let chicken rest 5 minutes before serving for better juiciness
Nutrition
- Serving Size: 1 chicken breast with 1/4 cup sauce
- Calories: 700
- Sugar: 5g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg