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.
Here’s a very simple and delicious way to cook your Broccoli that even kids will love. This recipe steams the cut crowns for only a few short minutes to ensure it’s nutritional value stays in tact. This also means you don’t have to worry about over or under cooking the Broccoli when you do it this way. Also, you won’t be losing much flavor either because the buds aren’t completely submerged under water to the point of drowning. Only a half inch of boiling water, over medium heat, is required if you catch my drift. And this is, hands down, the easiest and tastiest way to eat broccoli without adding garlic.
I love this Broccoli and Cheese Dip and so does my family. I think this is something you’re bound to fall in love with yourself. Make no mistake about it. If you’re a Broccoli fan and you love Marinated Artichoke Hearts, this will become one of your regular party, snack or appetizer favorites. It’s quick, easy and a solid crowd pleaser. You can serve this hot, with chips, or on a toasted sliced baguette and it’s even better after it’s been refrigerated and used as a spread. I’m half tempted to even try this over Chicken or stuffed inside a Cordon Bleu, it’s that good! But don’t take my word for it.
Broccoli and Cheese Dip with Marinated Artichoke Hearts
This Broccoli and Cheese Dip has Marinated Artichoke Hearts in it. Why? Because they’re delicious, that’s why. It can be made without, if you prefer, but I would highly recommend using them because they provide a ton of flavor you’ll have to make up for otherwise. I think you could pull it off with a little bit of Italian dressing, as an alternative, but I’m talking about pickling and various seasons that are already balanced in a store bought Jar of Artichoke Hearts. So, like I said, be sure to use the marinated kind.
If you are interested in another recipe idea for a dip or something with Broccoli, take a look at these two below.