Garlic Parmesan Chicken
Pan-seared chicken breast coated in garlic, parmesan, and herbs. Finished with a butter sauce and served with swappable vegetables and starches.
Ingredients
Method
Pat chicken breasts dry with paper towels. Place between plastic wrap and pound to an even 3/4-inch thickness using a meat mallet or the bottom of a heavy pan.
In a shallow bowl, combine grated parmesan, flour, minced garlic, chopped parsley, salt, and black pepper. Mix well.
Prepare your choice of vegetable and starch according to package or standard cooking instructions.
Heat butter in a large skillet over medium-high heat. Once foaming, coat both sides of each chicken breast evenly in the parmesan-herb mixture.
Place coated chicken in the hot skillet and cook for 5 to 7 minutes on the first side until golden brown. Flip and cook the second side for another 4 to 6 minutes until the internal temperature reaches 165°F (74°C).
Transfer chicken to a serving plate. Squeeze fresh lemon juice over the top and season with additional salt and pepper if desired.
Serve each chicken breast alongside your chosen cooked vegetable and starch. Drizzle any pan drippings over the dish if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →