Garlic and Parmesan cheese coat this tender chicken breast in a skillet. Cooked with the simplest of ingredients, yet so delicious!
DELICIOUS CHICKEN GARLIC PARMESAN
This week, I’d like to share a simple and scrumptious meal that’s guaranteed to make you and your family both happy:
This garlicky, parmesan-butter chicken is a total show-stopper.
What a wonderful combination of savory, cheesy and comforting!
My creamy garlic chicken recipe, which I published a few months ago, has swiftly grown in popularity among my followers.
Several folks have had wonderful luck with the recipe and can’t stop talking about how delicious it is.
Butter, garlic, chicken, and Parmesan cheese are just a few of the staples you’ll likely have on hand while making this dish.
- There is no need for additional herbs like thyme or rosemary.
- Chicken broth is also unnecessary.
- If you don’t have white wine, you can use beer or champagne, or even just water if you don’t have any on hand. It’s quick, flexible, and fuss-free, but oh, so good.
- Because they are two distinct muscular groups, the thighs of a chicken are referred to as “black meat.”
- Adding additional minutes to the cooking time if you notice a lot of pink around the bone is recommended.
- Using a meat thermometer, you can determine if the temperature has reached 160°.
I love that the aroma of this dish stays in my house long after supper has been served, and this recipe is sure to become a family favorite.
The only way to know for sure is to give it a go for yourself.
Each serving in this recipe has just 486 calories.
- 600 g of deboned chicken thighs
- 20 cloves of smashed garlic
- 3 tablespoons of melted butter
- 1 tablespoon of Italian parsley
- 1/3 cup of parmesan cheese
- ¼ cup of water
- ¼ cup of white wine or champagne
- 1 pinch of cayenne pepper
- Ground black pepper
- Before cooking, season the chicken with salt and pepper.
- Melt a small amount of butter in a skillet (preferably cast iron) on medium heat.
- Cook the chicken in a hot pan, skin side down, until crispy and browned on both sides. Toss the chicken into a serving dish and remove it from the pan.
- Sauté the garlic in the remaining heated butter until it is golden brown.
- Add the chicken, white wine, and water to the skillet to re-heat. Let it simmer on low heat.
- Sprinkle a pinch of cayenne pepper and salt.
- The sauce should be a little less thick.
- Sprinkle the chicken with the grated Parmesan and chopped parsley.
- It’s time to remove from heat and broil until the cheese is melted on top of the chicken. Serve right away.
- Bone-in chicken thighs can be used, but debone the chicken thighs and keep the skin on for best results.
- Use half a cup of water instead of 1/4 cup if you don’t have any wine.
- You can melt the cheese in the skillet by placing a lid on it for a short period of time.
- You don’t have to broil the chicken in the oven, but broiling enhances the flavor and chars the skin.