An easy weeknight meal! While you’re juggling your weekday schedule, our Creamy Garlic Parmesan Chicken will get your whole family to the table. Made with Belfonte Heavy Whipping Cream, this dish is packed with delicious flavor and pairs with your favorite veggies or pasta.
2-3 boneless, skinless chicken breasts, halved and pounded to 1/2 inch thickness
4 Tbsp flour
4 Tbs grated Parmesan cheese
1 tsp salt
1 tsp pepper
4 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
1 whole head of garlic, peeled and smashed
1 cup chicken broth
1-1/4 cup Belfonte Heavy Whipping Cream
1/2 cup Parmesan cheese, grated
Season chicken with salt and pepper. Combine 4 Tbs Parmesan cheese with flour and mix Dredge chicken in mixture and set aside. Heat 2 Tbs olive oil and 1 Tbsp butter in large cast iron skillet or regular skillet and heat on medium high. Fry chicken breast for 2-3 minutes on each side, making sure they reach 165*. Transfer to a clean plate and set aside. Add onion to the skillet and heat until translucent. Add 2 Tbsp olive oil to the pan and the smashed garlic and cook for 2-3 minutes Deglaze the pan with the chicken broth, scarping up any brown bits and let simmer for 5 minutes or until the liquid is reduced by half. Reduce heat to medium-low and add Belfonte Heavy Whipping Cream. Stir and bring to a gentle simmer for 3 minutes. Stir in the Parmesan Cheese and simmer for another 3 minutes. Add the chicken back into the pan and let simmer for another 2-3 minutes. Garnish with parsley and serve alone or with pasta and your favorite veggies. Makes delicious leftovers with pasta!