Juicy Parmesan Chicken

I call this recipe Juicy Parmesan Chicken, because it is JUI-CY. I generally prefer to cook and eat sautéed or browned chicken, but I was up for something different and boy am I glad I tried it out. I snapped these photos quickly after making this Juicy Parmesan Chicken the other night so I could share the very easy recipe with you.

I’m big on meal prep in my house too, so I of course made a bunch of these chicken breasts and froze some of them. I figured they’d be somewhat juicy after thawing them, but to my surprise they were still very juicy and had all of the initial flavor.

Servings: 4-6

Ingredients:

4-6 large chicken breasts
4 garlic cloves, minced
salt, pepper and garlic powder to taste
1 TBS red pepper flakes, lessen if you’re sensitive to spice, but I wouldn’t omit-they add an amazing flavor!
1/2 cup all-purpose flour
1/2 cup seasoned breadcrumbs, I like Italian
1 cup chicken stock
2 TBS olive oil
1 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 TBS dried thyme

Directions:

Pat dry the chicken and season chicken with salt, pepper and garlic powder. Then dip each chicken breast in a mixture of both the flour and breadcrumbs. Set aside.

In a large skillet over medium-high heat, melt the butter. Add in the olive oil and make sure the pan is evenly coated. Place each chicken breast in the pan until cooked through and lightly browned-do not over cook. You want them just cooked. This will take about 5 minutes on each side if the chicken breasts are thick. If they’re thin, closer to 3 minutes each side.

Lower the heat to medium-low. Add to the pan the minced garlic, chicken stock, heavy cream, parmesan cheese, thyme and chili flakes. Cover pan and allow to simmer for at least 15 minutes. Every 5 minutes spooning the mixture over the breasts or flipping them. If you have the time, go for 20 minutes.