Garlic Parmesan Chicken
A flavorful and quick chicken dinner recipe!
Servings 4
Ingredients
- Marinade Ingredients: 1/2 cup plain greek yogurt 2 tablespoons Mezzetta Garlic & Parmesan spread
Ingredients
- 4 boneless skinless chicken breasts
- coconut oil*
- 6 ounces chopped mushrooms
- 1 chopped red bell pepper
- 1 chopped medium shallot
- 1/3 cup chicken broth
- 1/3 cup heavy cream
- 6 ounces cheese Italian
- fresh parsley chopped for garnish
- *can use olive oil
Instructions
- To make the marinade: in a Blendec Twister Jar blender, combine 1/2 cup plain greek yogurt with Mezzetta Garlic and Parmesan spread.
- Place the chicken in a large Ziplock bag, and cover it with the marinade mixture.
- Place in the refrigerator for 30 minutes.
- In a large non-stick skillet, drizzle oil over medium high heat.
- Remove the chicken from the marinade, place the chicken in the pre-heated pan and cook for about 6 minutes per side, or until the chicken reaches a temperature of 165 degrees.
- When the chicken is cooked, remove it from the pan and set aside.
- Add a bit more oil if necessary.
- Add the mushrooms, diced bell pepper and diced shallot to the pan.
- Cook until tender, about four to six minutes.
- Reduce the heat to medium-low.
- To the pan, add in 1/3 cup chicken broth and cook until mostly evaporated.
- Stir in 1/3 cup heavy cream and cook for another 2-3 minutes.
- Return the chicken to the pan.
- Sprinkle each piece of chicken with cheese.
- Place a lid on the pan for a minute or two to help the cheese melt.
- Garnish with chopped fresh parsley.
Notes
Adapted from Center Cut Cook