One-Pan Garlic Parmesan Chicken Recipe

One-Pan Garlic Parmesan Chicken is a quick and easy dish that packs a ton of flavor with minimal cleanup. This recipe is perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen. With juicy chicken, crispy vegetables, and a creamy garlic Parmesan sauce, this dish is sure to become a family favorite.

Ingredients

To make this scrumptious One-Pan Garlic Parmesan Chicken, you’ll need:

• Main Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 cup green beans, trimmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
• Seasoning and Sauce Ingredients:
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste

Preparation

Prepping the Chicken:

1. Season the chicken breasts with salt, pepper, paprika, thyme, and oregano.
2. Set aside while you prepare the vegetables.

Preparing the Vegetables:

1. Halve the baby potatoes and trim the green beans.
2. Rinse the cherry tomatoes and set aside.

Cooking the Chicken

Searing the Chicken:

1. In a large oven-safe skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the seasoned chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Achieving a Golden Brown Crust:

1. Ensure the chicken breasts develop a nice golden brown crust by not overcrowding the pan.

Making the Garlic Parmesan Sauce

Ingredients for the Sauce:

1. In the same pan, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
2. Pour in the chicken broth and heavy cream, stirring to combine.

Steps to a Creamy and Flavorful Sauce:

1. Bring the mixture to a simmer and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Cooking the Vegetables

Adding Vegetables to the Pan:

1. Add the halved baby potatoes to the pan and cook for about 5 minutes until they begin to soften.
2. Add the green beans and cherry tomatoes, stirring to coat with the sauce.

Ensuring Even Cooking:

1. Cook the vegetables for an additional 5 minutes, ensuring they are evenly coated with the sauce.

Combining Chicken and Sauce

Returning the Chicken to the Pan:

1. Nestle the seared chicken breasts back into the pan among the vegetables.

Coating with Sauce:

1. Spoon some of the sauce over the chicken breasts to ensure they are well-coated.

Baking the Chicken and Vegetables

Preparing the Baking Dish:

1. Preheat your oven to 375°F (190°C). If your pan is not oven-safe, transfer the chicken and vegetables to a baking dish.

Baking Time and Temperature:

1. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

Serving Suggestions

Side Dishes to Complement:

1. Serve with a fresh green salad, crusty bread, or rice to soak up the delicious sauce.

Presentation Tips:

1. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese for a beautiful presentation.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or in the microwave for a quick option.

Variations

Different Proteins and Vegetables:

1. Try using boneless chicken thighs, shrimp, or even tofu for a different take on this recipe.
2. Substitute or add other vegetables like bell peppers, zucchini, or mushrooms.

Adjusting the Sauce:

1. For a lighter sauce, use half and half instead of heavy cream.
2. Add a squeeze of lemon juice for a bright, tangy flavor.

Tips for Success

Ensuring Even Cooking:

1. Make sure the chicken breasts are of similar size and thickness for even cooking.
2. Stir the vegetables occasionally to ensure they cook evenly and are well-coated with the sauce.

Balancing the Flavors:

1. Adjust the seasoning to your taste by adding more herbs or spices as desired.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can prep the chicken and vegetables ahead of time and store them in the refrigerator until ready to cook.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Use Boneless Chicken Thighs?
   • Absolutely, boneless chicken thighs work great in this recipe and add extra juiciness.
4. How Do I Adjust the Garlic Flavor?
   • Adjust the amount of minced garlic to your preference. For a milder flavor, use fewer cloves.
5. What If I Don’t Have All the Ingredients?
   • You can make substitutions, such as using different cheeses or adding other favorite ingredients.

Conclusion

One-Pan Garlic Parmesan Chicken is an easy and delicious meal that’s perfect for any night of the week. With its flavorful, creamy sauce and tender chicken, this dish is sure to become a staple in your recipe rotation. Give it a try and enjoy a satisfying meal with minimal cleanup!

Yield: 4

One-Pan Garlic Parmesan Chicken Recipe

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One-Pan Garlic Parmesan Chicken is a quick and easy dish that packs a ton of flavor with minimal cleanup. This recipe is perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen. With juicy chicken, crispy vegetables, and a creamy garlic Parmesan sauce, this dish is sure to become a family favorite.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb. chicken tenders
• poultry seasoning I prefer cajun seasoning
• 3 tablespoons minced garlic, divided about 10 cloves
• 2 tablespoons olive oil
• 1 stick butter, divided 1/2 cup
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoons salt
• 3/4 cup dry white wine (such as Pinot Grigio)
• 1 1/2 cups white rice, uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 1/2 cup Parmesan cheese, choose a quality brand (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions

• Season the chicken well on both sides. Heat a skillet to medium-high heat and add 2 tablespoons of olive oil. Cook the chicken about 3 minutes on each side, flipping just once then reduce the heat to low.

• Once the chicken is nearly cooked through, add in 2 tablespoons of butter and one tablespoon of garlic. Saute the garlic until fragrant, about 1 minute, scraping up the brown bits in the pan. Toss the chicken tenders in the garlic butter, coating them well on all sides. Remove chicken and set aside under tented foil.

• In the same skillet, increase heat to medium-low, add 4 tablespoons butter and 1 tablespoon garlic, sautéing until fragrant. Pour in the wine and simmer to reduce, about 3-5 minutes.

• Use a measuring cup to scoop out 1/3 cup of the pan juices and set aside to use later. Heat the pan to medium heat and add in the uncooked rice. Pan fry about 5 minutes, stirring frequently.

• Add chicken stock and 1/2 teaspoon of salt and red pepper flakes. Ensure rice is completely submerged under the liquid and bring mixture to a low boil then reduce to low-heat. Cover pan and simmer for 20 minutes or until rice is tender.

• Stir cooked rice and add parmesan cheese in. Dice up the chicken (or you can leave tenders whole) and arrange it evenly over the rice.

• In a small bowl, heat 3 tablespoons of softened butter and remaining garlic (about 1 tablespoon). Heat in the microwave for 15 seconds until it's partially melted. To the garlic butter, stir in the reserved pan juices we set aside earlier. Mix well, add in parsley and stir to combine.

• Drizzle the sauce over the rice and chicken. Top with additional parmesan if desired and serve right in the pan.