This Garlic Parmesan Chicken recipe is very simple and delicious. It can be made with white or dark meat, breaded or bare, pan fried or baked. It’s entirely up to you. This recipe is even good over wings and chicken legs if you’re just looking for a side dish. The point is, Garlic Parmesan Chicken is so versatile it can practically be done anyway you want to cook it. I even use these exact same ingredients over Brussels Sprouts, it’s that good.
The way I like Garlic Parmesan Chicken
My personal favorite way to cook this recipe is with chicken thigh meat cut into small pieces. In fact, that’s how I like my Chicken Fettuccine Alfredo. Cooking the chicken this way just adds so much more depth to the pasta and sauce. So I highly recommend you add your Garlic Parmesan Chicken to your favorite noodles. You can check out my Alfredo recipe HERE if you’d like. Of course when I say “my” I mean The Olive Gardens! 😉
2 Boneless Chicken Breasts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter (optional)
Kosher Salt and Pepper to taste
The instructions in my Garlic Parmesan Chicken video recipe tutorial is very easy to follow. However, I don’t use any butter in the cooking, though it’s clearly in the ingredients as an option. I do this for health reasons. For me the Olive Oil is enough but the added butter does make this dish taste even better. So consider adding it if it’s something you would normally do to make your Garlic Parmesan Chicken perfect.
Using a Chicken Brine is very important if you want a seasoned bird, through and through, and this Tin Can Chicken Brine Recipe is practically Fool proof. The Pic above is exactly what I used in the filming of this video recipe and the pic below is the final product, spruced up with a fancy cut and some Italian Parsley.
It’s critical to understand that a Brine doesn’t just season the meat, it keeps the Chicken very moist and tender. That’s why it’s gaining so much popularity around the holidays. The best turkeys in the world are marinated in Brine for a minimum of 24 to 48 hours before they are baked or fried. The secret really lies in the Salt. I’ve estimated that the proper salt content for a brine is a 1 to 3 ratio, plus additional seasoning. So if you want to try this recipe let me know how it turns out and what you thought in the comments. And if you’re interested in learning How to Carve a Whole Chicken or if you’d like a Cantonese Chicken recipe, check out these underlined and/or highlighted links.
Chicken Brine Ingredients:
1/3 #10 Can of Water (3 to 4 cups)
1/3 cup Crawfish Boil Seasoning
1 tsp Sage
1 tbsp Rosemary
Bring half of the water to a boil with the added ingredients and remove from the heat. Immediately add the rest of the cold water add let it rest for 10 min. before adding to the bird. Marinate for at least 24 hours before roasting.
Pretzel Bites are a fun and easy way to make any party rock. Especially for those game day events or football Sunday. Even if you just have the munchies, this can be a real tasty way to enjoy a snack. This recipe is very easy to make and you can use practically in bread or sour dough recipe to make pretzels but I’m going to show you how to do it with Pizza Dough. Also be sure to check out my Garlic Parmesan Bread Knots and my Steakhouse style Scones!
Pretzel Bites Ingredients:
1 Pizza Dough, for a14″ Lg. Pizza
6 cups Water
1/4 cup Baking Soda
1 tbsp Water, mix with egg for wash
2 tbsp Butter, melted
1 tsp Kosher Salt
1 tsp Dried Oregano, ground
Mix Baking soda with the 6 cups of boiling water and soak the dough for only 30 seconds. Bake at 450 degrees f for 12 to 15 minutes.