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Creamy Garlic & Parmesan Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 600 g Steggles Skinless Chicken Breast Fillets halved horizontally
  • 2 tbsp olive oil
  • 30 g butter
  • 4 cloves garlic minced
  • 1 tsp Italian herbs
  • 250 ml thickened cream
  • 125 ml chicken stock
  • 75 g freshly grated parmesan cheese
  • Salt to taste
  • Cracked black pepper to taste
  • 1 tbsp fresh parsley chopped

Method
 

  1. Season the chicken with salt and cracked black pepper.
  2. Heat the olive oil in a large frying pan over medium-high heat.
  3. Cook the chicken for 4–5 minutes on each side until golden brown. Remove from the pan and set aside.
  4. Reduce the heat to medium and add the butter.
  5. Stir in the garlic and Italian herbs and cook for 1 minute until fragrant.
  6. Pour in the chicken stock and simmer for 2–3 minutes.
  7. Add the thickened cream and parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
  8. Return the chicken to the pan and simmer for 5–7 minutes, or until the chicken is cooked through and coated in the sauce.
  9. Sprinkle with the chopped parsley before serving.

Notes

Serve with creamy mashed potato, pasta, rice or steamed vegetables.
Add sliced mushrooms or baby spinach to the sauce for extra flavour.
A squeeze of fresh lemon juice before serving adds a fresh finish.
Leftovers can be refrigerated for up to 2 days and are perfect tossed through pasta.