Description
A lighter skillet version of garlic parmesan chicken featuring a crispy exterior, juicy interior, and a glossy garlic-parmesan sauce.
Ingredients
Scale
- 680 g (24 oz) Boneless skinless chicken breasts
- 5 g Kosher salt
- 1 g Black pepper
- 30 g (1/4 cup) All-purpose flour
- 30 ml (2 tbsp) Olive oil
- 28 g (2 tbsp) Unsalted butter
- 12–15 g (4 cloves) Garlic, minced
- 120 ml (1/2 cup) Low-sodium chicken broth
- 60 ml (1/4 cup) Plain Greek yogurt, 2%
- 15 ml (1 tbsp) Fresh lemon juice
- 80 g (3/4 cup) Grated Parmesan cheese
- 5 g (2 tbsp) Fresh parsley, chopped
Instructions
- Pound and season the chicken: Place the chicken breasts between plastic wrap and pound to an even thickness. Season with salt and pepper.
- Dredge lightly: Lightly coat the chicken in flour and shake off excess.
- Sear the chicken: Heat olive oil and butter in a skillet and sear chicken until golden brown.
- Make the pan sauce: Add minced garlic, sauté briefly, then pour in chicken broth, scraping up brown bits.
- Finish the sauce: Temper the yogurt with hot broth, then stir in the yogurt and Parmesan to create a sauce.
- Rest and serve: Let the chicken rest, garnish with parsley, and serve with the pan sauce.
Notes
Pound the chicken evenly for consistent cooking and use an instant-read thermometer to ensure proper doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 44g
- Cholesterol: 110mg