Garlic Parmesan Chicken

Garlic Parmesan Chicken

The Best Garlic Parmesan Chicken Recipe

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.

Garlic Parmesan Chicken

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! 😉

If you’re interested in other chicken recipes be sure to check out my Jamaican Jerk Chicken and my Blackened Chicken Alfredo or look over this Chicken Recipes Playlist for more options.

Garlic Parmesan Chicken Ingredients:

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.

Grocery Shopping – Ingredients for Oriental Recipes

Oriental market Main Pic

Believe it or not, it’s so easy shopping for ingredients for Oriental recipes.  I’d dare say, it’s even fun.  You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people.  They’re so eager to help with all your needs.  And I find that this is common just about anywhere I go when it comes to foreign food.  People like to share their experiences and culture.  I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you.  I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe.  For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle.  And what about Plum Sauce… could you imagine having to make that beforehand too?  Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles.  But, could you imagine having to make all of those ingredients as well?  You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place.  Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!

Jambalaya with Shrimp and Andoulli Sausage

Jambalaya

You guys are in for a real treat if you like Jambalaya.  As always, I post recipes only as good as they come and the way I know they should be.  Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home.  i promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients.  Well, here it is, from Poor Man’s Gourmet Kitchen to yours.  Now go tear it up!

Jambalaya Ingredients:

2 Andoulli Sausages
1 lbs Shrimp, pealed and deveined
2 cups Rice
1/2 Onion, chopped
1 Bell Pepper, chopped
2 Garlic Cloves, chopped
1/2 tsp Anchovy Paste, or one crushed anchovy
1 cup Clam Juice
Chicken Broth (approximately 1 quart, watch video)
1 can Diced Tomatoes
1/2 can Tomato Sauce
1 tbsp Creole Seasoning (add more to taste for spice)
1 tbsp Worcestershire
1 1/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
Top off with Scallions