Description
A quick and flavorful skillet dinner featuring chicken breasts coated in a light garlic Parmesan crust, served with a savory pan sauce.
Ingredients
Scale
- 680–800 g (1.5–1.75 lb) chicken breasts, boneless and skinless
- 60 g (1/2 cup) all-purpose flour
- 40 g (1/2 cup, packed) grated Parmesan
- 3 cloves garlic, minced (about 9 g)
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 120 ml (1/2 cup) low-sodium chicken broth
- 15 ml (1 tbsp) lemon juice
- 15 g (1/4 cup) fresh parsley, chopped
- Kosher salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for heat
Instructions
- Prepare the chicken: Pat chicken breasts dry and halve or pound to an even thickness. Season both sides with salt and pepper.
- Set up the dredge: Combine flour and grated Parmesan in a shallow bowl. Dredge each breast lightly.
- Sear the chicken: Heat olive oil in the skillet over medium-high heat and sear the chicken until golden brown.
- Make the garlic-Parmesan pan sauce: Lower heat, add butter, and sauté minced garlic, then add chicken broth and lemon juice.
- Finish the chicken in the sauce: Return chicken to skillet and simmer until cooked through, spooning sauce over the tops.
Notes
Serve immediately with pan sauce. Great with salads or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 0.8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 120mg