Tender and juicy, this easy Pan Seared Chicken Breast is swimming in a savory Garlic Parmesan Sauce that's creamy and addicting.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken breast, Pan Seared Chicken
Servings: 4
Calories: 395kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
4BonelessSkinless Chicken Breasts
1tablespoonkosher Salt
1/2tablespoonblack pepper
1/2tablespoongarlic powder
1tablespoonolive oil
1tablespoonbutter
For the Sauce:
1tablespoonbutter
3garlic clovesminced
2tablespoonscornstarch
1 1/2cupschicken stock
1tablespoonlemon juice
1cuphalf and half
1/2cupgrated parmesan cheese
1/2teaspoongarlic powder
Salt and Pepperto taste
Parsleychopped, for garnish (Optional)
Instructions
Pat the chicken dry with a paper towel and arrange on a plate. Season both sides of the chicken evenly with salt, pepper and garlic powder.
Heat the oil and butter in a large skillet over medium high heat.
Place the chicken in the skillet and cook until golden brown, approximately 5-7 minutes.
Flip the chicken over and sear on the opposite side. Continue to cook until the chicken is golden and registers 165˚F on an instant read thermometer.
Transfer the chicken to a platter and keep warm.
Turn the heat to medium low and add the butter to the pan.
Once melted, stir in the garlic and cook for 30 seconds.
Sprinkle the cornstarch in the pan and cook for an additional 30 seconds.
Turn the heat to low and whisk in the chicken stock continuing to whisk until slightly thickened.
Stir in the lemon and the half and half.
Continue to simmer for 3-4 minutes until the sauce begins to thicken.
Stir in the cheese and garlic powder. Continue to stir until the sauce is smooth.
Season with salt and pepper.
Return the chicken to the pan and cook on low for 5 minutes until the chicken is warmed through.
Serve immediately with the sauce.
Notes
Pan Seared Chicken is best served soon after cooking. Leftovers can be stored in the refrigerator in an airtight container up to 3 days with the sauce.