Description
Indulge in savory Garlic Parmesan Chicken Bowls with a luscious Creamy Herb Sauce. Learn how to create this delicious and easy dish on our cooking website today!
Ingredients
- 4 boneless, skinless chicken breasts, lightly pounded (about 2 lb (907 g) s)
- Creole Cajun Seasoning– homemade or store-bought, to taste
- 2 tablespoon (30 ml) s olive oil
- 1 tablespoon (15 ml) unsalted butter
- 1 shallot, finely diced
- 10 cloves of garlic
- 1 cup (240 ml) chicken stock or broth
- 1 tablespoon (15 ml) fresh-squeezed lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes- optional
- 1 tablespoon (15 ml) dijon mustard, smooth or whole grain
- 1 cup (240 ml) heavy whipping cream
- 1 tablespoon (15 ml) roughly chopped fresh tarragon, plus more for garnish
- 1 tablespoon (15 ml) finely chopped fresh parsley
- 1/3 cup (80 ml) fresh-grated Parmesan cheese
Instructions
- Dry the chicken breasts using paper towels. Generously apply Creole Cajun seasoning to the chicken, using your hands to rub it in and ensure it’s fully covered. Put the chicken aside for now.
- In a large skillet, warm up the olive oil over medium-high heat. Once hot, add the chicken breasts and cook them for about 4-6 minutes on each side until they develop a golden-brown crust. Depending on the size of the chicken, you might need to cook them in batches. After searing, place the chicken on a clean plate. They may not be fully cooked at this point, but they will finish cooking later.
- Lower the heat to medium-low and add the butter to the skillet. Once the butter has melted, introduce the finely chopped shallot and whole garlic cloves. Sauté until the shallot becomes translucent and the garlic turns golden brown and slightly caramelized, which should take about 3-4 minutes.
- Pour in the chicken stock or broth, followed by the lemon juice, garlic powder, red pepper flakes (if you choose to add them), and dijon mustard. Stir the mixture with a wooden spoon, making sure to scrape up any bits stuck to the bottom of the pan. Allow the mixture to simmer for about 2-3 minutes until it reduces slightly.
- Add the heavy cream, along with the fresh tarragon and parsley, stirring thoroughly to combine. Bring the mixture to a boil, then lower the heat back to medium-low.
- Incorporate the grated Parmesan into the sauce, stirring it in. Return the chicken breasts to the skillet, along with any juices that may have accumulated. Spoon some of the sauce over the chicken and let it simmer until the chicken is fully cooked and reaches an internal temperature of 165°F, approximately 5-7 minutes.
- Taste the sauce and adjust the seasoning with additional Creole Cajun seasoning if desired. Remove from heat. Optionally, garnish with more tarragon before serving. Enjoy this dish immediately with your favorite sides, such as mashed potatoes and green beans.
Notes
- Enhance the flavor by using a homemade Creole Cajun seasoning blend of paprika, garlic powder, onion powder, cayenne pepper, and herbs.
- Ensure the chicken breasts are properly seared to develop a flavorful crust before simmering in the creamy sauce.
- Deglaze the pan with a splash of white after sautéing shallot and garlic for added depth of flavor.
