Garlic Parmesan Chicken
Seared chicken cutlets sauteed in a garlic butter sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb boneless skinless chicken breasts
- 1/2 C salted butter
- 1/2 C Aged parmesan (grated)
- 1/4 C chicken broth
- 2 tbsp garlic paste*
- 2 tsp Garlic pepper seasoning*
- 1+1/2 tsp diced Calabrian peppers
- 1 tsp Italian parsley (minced)
- 1 tsp olive oil (to taste)
- 1/2 tsp kosher salt (to taste)
Instructions
- 1
Season your chicken liberally with garlic pepper seasoning and set it aside.
- 2
In a 10" skillet add the olive oil and allow the pan to preheat over medium-high heat for a full minute. Once the pan is hot add a small pat of the butter to the pan and swirl it around to coat the surface.
- 3
Add the chicken to the pan in a single layer - cook it in batches if you need to - and allow it to sear undisturbed for 4 minutes, then flip and sear on the other side for 2-3 more minutes. Once all of the chicken has been seared remove it from the pan.
- 4
Reduce the heat to medium. Add the chicken broth to the pan and scrape the bottom of the pan to loosen any stuck-on bits, then add the remaining butter. Once the butter has melted add the garlic paste, diced peppers, and parsley to the pan. Stir everything together until combined into a sauce. Next, stir half of the grated parmesan into the sauce. Stir well until it's fully incorporated.
- 5
Add the chicken back to the pan and turn each piece to coat in the sauce. Sprinkle the remaining grated parmesan over the top of the chicken. Bring to a simmer, then reduce the heat to medium-low and cover with a lid. Cook until the chicken is cooked through (165°F internally but you can pull it up to 10° lower, and let carryover cooking finish it), about 7-10 minutes. It'll depend on how thick your chicken is. Dassit!