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Creamy Garlic & Parmesan Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 600 g Steggles Skinless Chicken Breast Fillets halved horizontally
  • 2 tbsp olive oil
  • 30 g butter
  • 4 cloves garlic minced
  • 1 tsp Italian herbs
  • 250 ml thickened cream
  • 125 ml chicken stock
  • 75 g freshly grated parmesan cheese
  • Salt to taste
  • Cracked black pepper to taste
  • 1 tbsp fresh parsley chopped

Instructions
 

  • Season the chicken with salt and cracked black pepper.
  • Heat the olive oil in a large frying pan over medium-high heat.
  • Cook the chicken for 4–5 minutes on each side until golden brown. Remove from the pan and set aside.
  • Reduce the heat to medium and add the butter.
  • Stir in the garlic and Italian herbs and cook for 1 minute until fragrant.
  • Pour in the chicken stock and simmer for 2–3 minutes.
  • Add the thickened cream and parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
  • Return the chicken to the pan and simmer for 5–7 minutes, or until the chicken is cooked through and coated in the sauce.
  • Sprinkle with the chopped parsley before serving.

Notes

Serve with creamy mashed potato, pasta, rice or steamed vegetables.
Add sliced mushrooms or baby spinach to the sauce for extra flavour.
A squeeze of fresh lemon juice before serving adds a fresh finish.
Leftovers can be refrigerated for up to 2 days and are perfect tossed through pasta.