Simple Garlic Parmesan Butter Chicken–tender, juicy pieces of seasoned chicken cooked in a skillet and finished with a buttery garlic Parmesan sauce for a quick and easy dinner.
Simple Garlic Parmesan Butter Chicken
Greg and I ate almost this entire skillet of chicken by ourselves! It was such an easy dinner but had tons of flavor. I love how it’s quite low carb and high protein to keep you full longer. I love how the little pieces of chicken get browned around the edges and then coated in that buttery garlic sauce with Parmesan melted over the top. If you happen to have leftovers, save them for lunch the next day and throw them over some salad greens for an easy, tasty lunch.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Boneless skinless chicken breasts–or boneless skinless chicken thighs
- Kosher salt
- Black pepper
- Poultry seasoning
- Garlic powder
- Onion powder
- Dried parsley
- Smoked paprika
- Garlic–pr jarred minced garlic
- White wine vinegar–or lemon juice
- Chicken broth–or water plus a little Better than Bouillon chicken base
- Cornstarch
- Parmesan cheese
Steps
Slice the chicken across the grain, then cut the strips crosswise into ½-inch bite-size cubes.
Combine the salt, pepper, poultry seasoning, garlic powder, onion powder, dried parsley and smoked paprika in a small bowl and stir. Season the chicken with the mixture.
Heat a large pan over medium high heat. Add in the butter and let it melt. Add the seasoned chicken pieces into the pan and spread out so they aren’t stacked on top of each other. Sear on one side for 3 minutes and then turn over and sear on the other side for 3 minutes.
Stir in the garlic and sauté for 30 seconds. Then pour in the vinegar and broth and scrape the bottom of the pan to release any browned bites. Turn heat to low.
In a small bowl stir the cornstarch together with 1 Tbsp cold water. Stir the slurry into the pan to thicken the sauce.
Sprinkle the parmesan cheese on top and let melt. Serve and enjoy!
Notes/Tips
- Serve with baked potatoes or mashed potatoes. Add steamed broccoli, green beans, asparagus or a green salad on the side.
- Spread the chicken into a single layer so it sears instead of steaming. If your skillet is on the smaller side, cook the chicken in two batches.
- Try not to move the chicken around during those first few minutes. Leaving it alone gives it a chance to develop flavorful browned edges.
- Internal temperature of chicken should be 165° F.
- This dish is gluten free and low carb. For a lower-carb dinner, serve the chicken with roasted vegetables, cauliflower rice or a salad. You can make this dish dairy free if you leave out the parmesan cheese and use olive oil instead of butter.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. Freeze in an airtight container for up to 2–3 months.
- Other recipes you can make with white wine vinegar are Crockpot Chicken Francese and Pilgrim Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Simple Garlic Parmesan Butter Chicken
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Tender, juicy pieces of seasoned chicken cooked in a skillet and finished with a buttery garlic Parmesan sauce for a quick and easy dinner.
Ingredients
- 2 Tbsp butter
- 20 oz boneless skinless chicken breasts
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1/8 tsp smoked paprika
- 3 garlic cloves, minced
- 1 1/2 tsp white wine vinegar
- 1/2 cup chicken broth
- 1 1/2 tsp cornstarch
- 1/3 cup shredded parmesan cheese
Instructions
- Slice the chicken across the grain, then cut the strips crosswise into ½-inch bite-size cubes.
- Combine the salt, pepper, poultry seasoning, garlic powder, onion powder, dried parsley and smoked paprika in a small bowl and stir. Season the chicken with the mixture.
- Heat a large pan over medium high heat. Add in the butter and let it melt. Add the seasoned chicken pieces into the pan and spread out so they aren’t stacked on top of each other. Sear on one side for 3 minutes and then turn over and sear on the other side for 3 minutes.
- Stir in the garlic and sauté for 30 seconds. Then pour in the vinegar and broth and scrape the bottom of the pan to release any browned bites. Turn heat to low.
- In a small bowl stir the cornstarch together with 1 Tbsp cold water. Stir the slurry into the pan to thicken the sauce.
- Sprinkle the parmesan cheese on top and let melt. Serve and enjoy!
- Category: Chicken
- Method: Stove
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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