Garlic Parmesan Chicken Chop
Description
Garlic Parmesan Chicken Chops are juicy, pan-seared or oven-baked chicken chops smothered in a buttery garlic and parmesan sauce. This dish combines crispy edges, a tender center, and savory garlic-parmesan flavor that’s perfect for a weeknight dinner or a special meal. It’s keto-friendly, low-carb, and rich in protein.
Ingredients (Serves 4)
For the Chicken:
4 boneless chicken chops (or thick-cut chicken breasts, pounded to ¾-inch thick)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil (for pan-searing or baking)
1 tbsp (for extra richness, optional)
For the Garlic Parmesan Sauce:
3 tbsp unsalted butter
5 garlic cloves, minced (or 1½ tbsp minced garlic)
½ cup grated Parmesan cheese (freshly grated preferred)
½ cup heavy cream (or half-and-half for lighter version)
1 tsp Italian seasoning (or a mix of basil, oregano, and thyme)
¼ tsp chili flakes (optional, for heat)
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Step-by-Step Directions:
Step 1: Prep the Chicken
Pat chicken chops dry with paper towels.
Season both sides with salt, pepper, garlic powder, and paprika.
Optional: Let the chicken sit at room temperature for 10 minutes for more even cooking.
Step 2: Cook the Chicken
Pan-Searing Method (Preferred):
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Add chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C).
Remove and rest on a plate, tented with foil.
OR
Oven-Baked Method:
Preheat oven to 400°F (200°C).
Place seasoned chicken on a baking sheet lined with parchment or foil
Drizzle with olive oil and bake for 20–25 minutes or until cooked through.
Step 3: Make Garlic Parmesan Sauce
In the same skillet (or a new one), melt 3 tbsp butter over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream and stir well.
Stir in Parmesan cheese and Italian seasoning. Let simmer until thickened (about 3–4 minutes).
Taste and adjust with salt, pepper, or chili flakes as needed.
Step 4: Combine
Return cooked chicken to skillet and spoon sauce over it.
Let simmer together for 1–2 minutes to blend flavors.
Garnish with chopped parsley and serve hot.
Suggested Serving Ideas
Over mashed potatoes or cauliflower mash
With steamed broccoli or roasted veggies
On top of creamy pasta or rice
Nutritional Information (Per Serving, Approximate)
Nutrient Amount
Calories 430 kcal
Protein 36g
Carbohydrates 4g
Sugars 1g
Fat 30g
Saturated Fat 15g
Fiber 0.5g
Sodium 620mg
Cholesterol 130mg
Note: Nutritional values vary based on the size of chicken chops and cheese type used.
FAQ
Q: Can I use chicken thighs instead of chops?
A: Absolutely! Boneless skinless thighs work well and stay juicy. Just adjust cooking time based on thickness.
Q: Can I make this ahead of time?
A: Yes, you can make the chicken and sauce separately, refrigerate them, and reheat gently. Add a splash of cream when reheating the sauce to restore smoothness.
Q: What kind of Parmesan works best?
A: Freshly grated Parmesan from a block melts better and tastes superior compared to pre-grated varieties.
Q: Is it keto-friendly?
A: Yes! It’s low in carbs and high in fat and protein. Just pair with non-starchy veggies for a keto meal.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a bit of