Garlic Chicken Butter Sauce

This velvety garlic parmesan chicken turns plain chicken breasts into a fancy dinner that tastes indulgent but comes together fast enough for busy weeknights. The juicy chicken pieces swimming in a smooth cheese sauce make this the ultimate comfort food.

I threw this meal together when my spouse's parents showed up for dinner with barely any warning. They couldn't stop talking about it, and now it's our go-to dish for special times, even though it's easy enough for any regular night.

Ingredients

• Chicken breasts: Juicy, thick chicken breasts form the base of this meal. Try to grab ones roughly the same size so they'll cook evenly
• Gluten Free Bake Mix or almond flour: Gives a thin, crispy outer layer while keeping everything low carb
• Parmesan cheese: Brings rich flavor to both coating and sauce. The powdery kind in the green container works great for the coating
• Butter: Go with unsalted so you can control how salty your dish ends up
• Crushed garlic: Delivers that key flavor punch. Grab fresh if you can, but the jar stuff works in a hurry
• Chicken stock: Sets the flavor base for your sauce. Pick low sodium if you can find it
• Whipping cream: The secret to that smooth, dreamy texture that makes everyone ask for seconds
• Mozzarella cheese: Adds extra creaminess and that lovely stretchy pull. Grate it yourself for smoother melting
• Fresh herbs: Cuts through the richness. Fresh cilantro or parsley adds nice color and fresh taste

Step-by-Step Instructions

Prepare the chicken:

Cut each chicken breast sideways to make four skinny pieces. This helps them cook fast and all the way through. Dry them off with paper towels so the coating sticks better.

Create the breading:

Combine the gluten free bake mix or almond flour with Parmesan cheese, salt and pepper in a flat dish. Scatter this mix over each chicken piece on both sides, pushing gently so it sticks. This thin layer will make a tasty crust.

Cook the chicken:

Warm olive oil in a big frying pan over medium high heat until it shimmers. Put all chicken pieces in without squishing them together. Cook about 3 minutes each side, flipping often for even browning. Take them out when they're almost but not quite done.

Make the garlic sauce:

In another frying pan, melt butter over medium low heat. Toss in crushed garlic and cook for 1 to 2 minutes until it smells amazing and starts turning golden. Watch it carefully since garlic burns quickly and tastes awful if it does.

Build the sauce:

Add the chicken stock and whipping cream, stirring them together. Drop in both cheeses and dried herbs. Keep cooking for 3 to 4 minutes, stirring often until all cheese melts completely and the sauce starts getting a bit thicker.

Finish the dish:

Put the chicken pieces back into the sauce, tucking them into the creamy mixture. Cook just 1 to 2 minutes more until chicken is fully done and reads 165°F on a meat thermometer. The sauce will get a little thicker as it sits.

What I love most about this dish is definitely that garlic butter sauce. My grandma taught me that letting garlic slowly turn golden before adding wet ingredients creates a flavor that'll have everyone wondering what your kitchen secret is. Just don't let it burn!

Tasty Companions

This saucy chicken works great with sides that can soak up all that delicious sauce. Try it over cauliflower rice if you're watching carbs, or next to some roasted asparagus. If carbs aren't a concern, nothing beats thin angel hair pasta or a chunk of crusty bread to mop up every last drop of that silky sauce.

Storage and Reheating

Keep any extras in a sealed container in your fridge for up to three days. The sauce will probably get much thicker when cold. When warming it up, add a little chicken broth or cream to bring back that smooth texture. Heat it slowly on the stove over medium low heat instead of using the microwave for the best results.

Simple Substitutions

If you want to use regular flour, just swap it in for the gluten free mix. For a dairy free version, try coconut cream instead of whipping cream and nutritional yeast instead of Parmesan. You can also use chicken thighs if you like juicier meat, though they might need a few extra minutes to cook thoroughly.

Frequently Asked Questions

→ What works as a chicken breast alternative?

You can swap in chicken thighs. Just make sure to cook them a bit longer since thighs need more time to finish cooking thoroughly.

→ Is there a way to make this without dairy?

Absolutely! Use alternatives like coconut cream and non-dairy cheese for a creamy, dairy-free option.

→ How can I keep chicken from drying out?

Watch the chicken carefully—remove it from heat as soon as it's golden on the outside and fully white on the inside when sliced.

→ Can veggies be added to this dish?

Definitely! Try adding mushrooms, spinach, or even some steamed broccoli for a boost of flavor and texture.

→ What sides go well with this meal?

This dish pairs beautifully with mashed potatoes, pasta, garlic bread, or steamed vegetables for a balanced meal.