Creamy Garlic Parmesan Chicken
If you’re looking for a comforting dinner that’s bursting with flavour but still easy enough for a busy weeknight, this creamy garlic parmesan chicken is it
Servings: 4
Ingredients
Garlic confit
- 1 cup olive oil
- 12 garlic cloves
Garlic parmesan chicken
- 17 oz chicken breast
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 4 tbsp butter salted
- 12 garlic confit cloves or 4 raw garlic cloves, minced
- 1/4 cup white wine
- 1/2 cup parmesan grated + extra to serve
- 5 oz sour cream
- 2 tbsp parsley finely diced
- salt and pepper
Instructions
Garlic confit
- Preheat: Preheat the oven to 120°C / 250°F
- Bake: Peel the garlic cloves and place into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has become golden and is soft to touch. Seperate the garlic from the oil and reserve 2tbsp of the oil to use in this recipe. The remaining oil can be stored in a glass jar in your pantry to be used in any recipe that calls for olive oil.
Garlic parmesan chicken
- Prep chicken: Begin by cutting the chicken in half lengthways so you are left with 4 thin steaks. Do this by using a sharp knife and cutting through the middle of the chicken. Season both sides of the chicken breast with a salt, pepper and the dried oregano.
- Sear chicken: In a large fry pan on a medium - high, bring the olive oil to heat. Add the chicken breast and cook for 2 – 3 minutes on each side or until golden brown and cooked through. Remove from the pan.
- Sauce: In the same pan, add the butter. Once the butter is melted and foaming, add the garlic confit and stir through. Add the white wine and use a wooden spoon to scrape all the brown bits on the pan that were leftover from the chicken. Turn the heat to low and stir through the parmesan and sour cream with a splash of water. Stir through until the sauce is nicely emulsified
- Finish: Add the chicken back to the pan, along with all its juices and cook for 1 minute, to heat through the chicken. Sprinkle over fresh parsley and a little extra cheese. Serve immediately.
Video
Notes
- Serve immediately – Cream-based sauces thicken as they cool, so serve right away for the silkiest texture.
- Don’t rush the sear – Let the chicken develop a deep golden crust before flipping. This locks in moisture and builds flavour for the sauce.
- Deglaze the pan properly – After searing, pour in the white wine and use a wooden spoon to scrape up the browned bits (fonds). This adds rich, layered flavour to the sauce.
- Simmer gently, don’t boil – At first, when you add the sour cream it will look like your sauce is not going to come together but trust the process! Keep whisking and keep the sauce at a low simmer.
- Use freshly grated parmesan – Pre-shredded cheese often contains anti-caking agents that stop it from melting properly, which can make the sauce grainy. Fresh is always best!
Nutrition
Calories: 934kcal | Carbohydrates: 6g | Protein: 32g | Fat: 87g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 52g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 449mg | Potassium: 579mg | Fiber: 1g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 7mg | Calcium: 236mg | Iron: 2mg
