This 30-minute garlic parmesan rooster is a one-pan recipe combining juicy seared rooster breasts with a creamy sauce brimming with recent garlic and parmesan cheese.
Take a look at extra rooster dinners like my cream of mushroom rooster and Tuscan rooster that you may make in a single skillet! And for those who love the flavors on this garlic parmesan rooster, attempt my do-it-yourself model of the viral Buffalo Wild Wings garlic parmesan rooster pasta.
Why I Love This Garlic Parmesan Rooster Recipe
There’s nothing higher than a saucy, cozy skillet dinner to heat up the desk on a chilly weeknight. This garlic parmesan rooster is breaking apart the parade of Prompt Pot chili and Prompt Pot chuck roast currently, which has been getting us by way of this chilly climate. I gave my Prompt Pot the evening off, although, and turned to my trusty forged iron skillet as a substitute! This rooster turned out so scrumptious, smothered with creamy parmesan garlic sauce. Right here’s why I’m a fan:
- Wealthy and creamy. This recipe packs a severely decadent parmesan garlic sauce into a ten” skillet. Easy elements like butter, flour, and heavy cream make the feel thick and velvety.
- One pan. You’ll use the identical pan to sear the rooster and make the sauce. It builds a great deal of taste whereas protecting clean-up simple afterward.
- Fast. All of this occurs in about half-hour or much less. My sort of dinner! It’s quick, simple to make, and tastes scrumptious over a mattress of mashed potatoes for a weeknight household meal.
What You’ll Want
The star of this garlic parmesan rooster recipe is the pan sauce. It’s a garlicky variation of Alfredo sauce, made with just some additional elements. I’ve included notes on what you’ll want beneath. Scroll all the way down to the recipe card for the printable checklist with the total recipe quantities.
- Rooster – I like to make use of boneless, skinless rooster breasts for this recipe. Remember to minimize bigger rooster breasts into smaller halves. Thighs will even work, protecting in thoughts they could want a bit of additional cooking time. You’ll season the rooster with salt and pepper earlier than you prepare dinner it.
- Olive Oil – Or one other cooking oil, like avocado oil, for pan-searing.
- Butter and Flour – You’ll prepare dinner all-purpose flour off with somewhat butter to make a roux, for the bottom of the garlic sauce.
- Garlic – You’ll wish to use freshly minced garlic for this recipe. It makes all of the distinction!
- Broth – Low-sodium rooster broth or inventory. You possibly can substitute the rooster inventory with a dry white wine, like Pinot Grigio or Chardonnay for those who want.
- Heavy Cream – You may also use half-and-half.
- Parmesan Cheese – Freshly grated parmesan may have the most effective taste.
- Parsley – Be happy to make use of one other herb, like thyme, oregano, or basil.
The right way to Make Garlic Parmesan Rooster
Take out a big 10” skillet, and let’s make this saucy garlic parmesan rooster in just some fast steps. Scroll all the way down to the recipe card for the printable directions.
- Cook dinner the rooster. First, season the rooster on all sides with salt and pepper. Then, sear the rooster in your scorching skillet over medium-high warmth, about 2-3 minutes per facet. You’ll want to do that in batches to get that good, golden crust we’re after.
- Make a roux. As soon as the rooster is browned and put aside, use the identical pan to soften the butter. Add the flour and minced garlic, and stir whereas that cooks off for half a minute.
- Make the sauce. Pour in your rooster broth (or wine) together with the heavy cream, and whisk to completely dissolve the flour. Flip the warmth as much as a boil, after which decrease the warmth to a simmer earlier than stirring within the parmesan.
- Put all of it collectively. Lastly, return your seared rooster breasts to the pan, plus any juices. Let the entire thing simmer whereas the sauce thickens and the rooster heats by way of. Garnish with parsley, and serve!
Recipe Ideas
- The right way to inform when your rooster is finished: Use an instant-read thermometer to examine the interior temperature on the thickest a part of the breast. Rooster is cooked when it reaches 165ºF.
- Don’t add the cheese whereas the sauce is boiling. Be certain to cut back the warmth to medium-low earlier than you stir within the parmesan cheese, in any other case, the cheese would possibly break up or curdle within the excessive warmth.
- Keep away from low-fat dairy. With reference to splitting and curdling, I wouldn’t counsel utilizing lower-in-fat dairy, like complete milk, rather than heavy cream or half-and-half on this recipe. Milk tends to separate at excessive temperatures.
- Use bitter cream or cream cheese for those who’d want a fair richer sauce. You would additionally stir in mascarpone cheese like I take advantage of in my different creamy garlic rooster recipe.
Storing and Reheating Leftovers
- Refrigerate. Retailer any leftover rooster and sauce hermetic within the fridge for as much as 3 days.
- Reheat. Heat this garlic parmesan rooster in a skillet on the stovetop, or within the microwave till it’s scorching all through.
- Freeze. You possibly can freeze leftovers for as much as 3 months. Thaw the rooster within the fridge in a single day earlier than reheating.
Description
This one-pan garlic parmesan rooster is a 30-minute dinner with juicy seared rooster breasts smothered in a wealthy and creamy parmesan garlic sauce.
- 2 kilos boneless, skinless rooster breasts (minimize into 6 equally sized breasts)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon recent black pepper
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 5 cloves minced garlic
- 1/2 cup rooster broth (or white wine)
- 1 cup heavy cream (or half and half)
- 1/2 cup firmly packed recent grated parmesan cheese
- 2 tablespoons recent chopped parsley
- In a big skillet (a minimum of 10 inches) warmth the olive oil over medium-high warmth. Season the rooster breasts with salt and pepper on either side.
- Add 2 – 3 rooster breasts to the pan. You will have to work in batches to get a golden crust on the rooster. Sear the rooster for two – 3 minutes per facet, after which take away the rooster from the pan to a plate and tent with foil. Repeat with the remaining rooster.
- Scale back the warmth to medium and soften the butter within the skillet. Add the flour and garlic and prepare dinner till aromatic, about 30 seconds.
- Add within the rooster broth and cream and whisk it till the flour has dissolved. Carry to a boil over excessive warmth then scale back the warmth to medium-low. Add within the parmesan, and stir to mix. Return the rooster and any accrued juices to the pan. Simmer till the sauce is barely thickened and the rooster is cooked by way of, 3 – 4 minutes.
- Garnish with the parsley earlier than serving.
Notes
- Serve with rice or mashed potatoes
- Retailer hermetic within the fridge for as much as 3 days.
