Description
Tender pan seared chicken simmered in a silky parmesan cream sauce with garlic and onion, finished with fresh parsley for a comforting yet elegant dinner.
Ingredients
Units
Scale
- 4 boneless skinless chicken pieces, about 1.5 pounds total
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken evenly on both sides with salt and black pepper.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add chicken and cook for 5 to 6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet add remaining butter and sauté chopped onion until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in flour and whisk until smooth and lightly golden.
- Slowly pour in chicken broth and heavy cream, whisking continuously until smooth.
- Simmer gently for 5 to 7 minutes until the sauce thickens.
- Stir in grated parmesan cheese until melted and fully incorporated.
- Return chicken to the skillet, spoon sauce over the top, and simmer for another 5 minutes.
- Sprinkle chopped fresh parsley over the chicken before serving.
Notes
- Allow the chicken to rest briefly before slicing to retain juices.
- Whisk constantly when adding liquids to prevent lumps.
- If the sauce becomes too thick, add a small splash of broth to loosen it.
- Reheat gently over low heat to maintain a smooth texture.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 165mg