Easter Garlic Parmesan Chicken

Easter Sunday at our home is always a joyous occasion, filled with laughter, family, and of course, a delicious feast! This year, I decided to try something a little different from our usual ham, and stumbled upon this recipe for Easter Garlic Parmesan Chicken. Let me tell you, it was an absolute revelation! From the moment the aroma of garlic and parmesan started wafting through the kitchen, everyone’s anticipation levels went through the roof. The chicken was incredibly moist and tender, infused with the rich, savory flavors of garlic and parmesan, and topped with a beautiful golden crust. Even my pickiest eater, my youngest nephew, devoured it! It was a unanimous hit, and honestly, quite effortless to prepare. This Easter Garlic Parmesan Chicken has now earned a permanent spot on our family’s Easter menu – and I’m thrilled to share this crowd-pleasing recipe with you.

Ingredients

• Chicken Thighs or Breasts (Bone-in, Skin-on): Approximately 3 lbs, providing juicy and flavorful chicken as the base of the dish. You can use either thighs or breasts, or a mix, depending on your preference. Bone-in, skin-on pieces are recommended for maximum flavor and moisture retention.
• Olive Oil: 1/4 cup, used for both searing the chicken and creating a flavorful base for the garlic parmesan sauce. Olive oil adds richness and helps the chicken brown beautifully.
• Garlic: 8-10 cloves, minced, the star flavor of this dish! Fresh garlic is crucial for that pungent and aromatic garlic parmesan taste. Mincing ensures even distribution of flavor.
• Butter: 4 tablespoons (unsalted), adds richness and creaminess to the sauce, and helps create a luscious texture. Butter complements the olive oil and enhances the overall flavor profile.
• Chicken Broth: 1 cup, low sodium, provides moisture and helps to create a light sauce that coats the chicken. Low sodium broth allows you to control the saltiness of the dish.
• Heavy Cream: 1/2 cup, adds richness and velvety texture to the garlic parmesan sauce, making it luxurious and decadent. Heavy cream balances the sharpness of the parmesan and garlic.
• Grated Parmesan Cheese: 1 cup, freshly grated is best, the other star flavor! Parmesan cheese brings a salty, nutty, and savory depth to the dish. Freshly grated parmesan melts beautifully and offers superior flavor compared to pre-grated.
• Dried Italian Herbs: 2 teaspoons, a blend of herbs like oregano, basil, rosemary, and thyme, adds a herbaceous and aromatic layer to the chicken. Italian herbs complement the garlic and parmesan flavors perfectly.
• Salt: To taste, enhances all the flavors in the dish and seasons the chicken and sauce appropriately. Use salt judiciously, especially since parmesan is already salty.
• Black Pepper: Freshly ground, to taste, adds a touch of spice and complexity to the flavor profile. Freshly ground pepper offers a brighter and more aromatic flavor than pre-ground.
• Fresh Parsley: Chopped, for garnish (optional), adds a fresh, vibrant touch of color and a slightly peppery flavor to finish the dish. Parsley provides a visual appeal and a burst of freshness.
• Lemon Wedges: For serving (optional), a squeeze of fresh lemon juice brightens the dish and cuts through the richness of the parmesan and cream.

Instructions

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs or breasts dry with paper towels. This step is crucial for achieving a nice sear and crispy skin. Season the chicken generously on both sides with salt and pepper. Don’t be shy with the seasoning as this is the base flavor of the dish.
2. Sear the Chicken: Heat olive oil in a large oven-safe skillet (cast iron works wonderfully) over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken pieces skin-side down in the skillet. Sear the chicken for 4-5 minutes per side, or until golden brown and crispy. Searing creates a flavorful crust and locks in the juices, ensuring moist chicken. Work in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with flavor and creates the aromatic base for the sauce.
4. Build the Garlic Parmesan Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will enhance the sauce. Bring the broth to a simmer. Stir in the heavy cream and Italian herbs. Let the sauce simmer for 2-3 minutes, allowing it to slightly thicken and the flavors to meld together. Simmering reduces the liquid and concentrates the flavors, creating a richer sauce.
5. Add Parmesan Cheese: Remove the skillet from the heat and stir in the grated parmesan cheese until it is melted and the sauce is smooth and creamy. Adding the parmesan off the heat prevents it from clumping and ensures a smooth, cheesy sauce. Taste the sauce and adjust seasoning with salt and pepper if needed. Remember parmesan cheese is salty, so taste before adding more salt.
6. Bake the Chicken: Return the seared chicken to the skillet, nestling it into the garlic parmesan sauce. Make sure the sauce partially coats the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness. The baking time may vary depending on the size and thickness of the chicken pieces.
7. Broil for Golden Crust (Optional): For an extra golden and crispy top, you can broil the chicken for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning. Broiling adds a beautiful color and texture to the parmesan crust.
8. Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. Garnish with fresh chopped parsley, if desired, and serve hot with lemon wedges on the side.

Nutrition Facts

(Per Serving, Estimated, using Chicken Thighs, Serves 6)

• Serving Size: 1 Chicken Thigh with Sauce
• Calories: Approximately 550-650 kcal
• Protein: 40-50g
• Fat: 35-45g

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients.

Preparation Time

• Prep Time: 20 minutes (includes chopping garlic, measuring ingredients, and seasoning chicken)
• Cook Time: 30-35 minutes (includes searing, sauce preparation, and baking)
• Total Time: Approximately 50-55 minutes (from start to finish, ready to serve)

This recipe is relatively quick to prepare, making it perfect for a weeknight dinner or a special occasion like Easter. The active cooking time is minimal, mostly involving searing and letting the oven do the work.

How to Serve

• Classic Starchy Sides:
  • Creamy Mashed Potatoes: A timeless pairing! The richness of mashed potatoes complements the garlic parmesan sauce beautifully.
  • Roasted Garlic and Herb Potatoes: Elevate your potato game with roasted potatoes seasoned with garlic and herbs for extra flavor.
  • Buttery Rice Pilaf: Fluffy rice pilaf is a simple yet elegant side that soaks up the delicious sauce.
  • Pasta: Serve over your favorite pasta, like fettuccine or linguine, for a comforting and satisfying meal. Toss the pasta with the leftover garlic parmesan sauce for extra flavor.
• Fresh Vegetable Sides:
  • Roasted Asparagus with Lemon: A light and bright side dish that balances the richness of the chicken. The lemon complements the garlic and parmesan.
  • Steamed Green Beans with Almonds: Simple steamed green beans add a healthy and vibrant element to the plate. Toasted almonds provide a nice crunch.
  • Garlic Butter Broccoli: Keep the garlic theme going with garlic butter broccoli. It’s a flavorful and nutritious side dish.
  • Spring Salad with Vinaigrette: A fresh and crisp spring salad with a light vinaigrette dressing provides a refreshing contrast to the creamy chicken.
• Bread for Sopping Up Sauce:
  • Crusty Bread or Baguette: Essential for mopping up every last bit of that delicious garlic parmesan sauce!
  • Garlic Bread: Double down on the garlic flavor with homemade garlic bread.
  • Dinner Rolls: Soft and fluffy dinner rolls are perfect for enjoying with this flavorful chicken dish.

Additional Tips for Perfect Easter Garlic Parmesan Chicken

1. Use Fresh, High-Quality Ingredients: The flavor of this dish relies heavily on the quality of the ingredients, especially the garlic and parmesan. Freshly minced garlic and freshly grated parmesan cheese make a significant difference in taste compared to pre-minced garlic or pre-grated parmesan.
2. Don’t Overcrowd the Skillet When Searing: Searing in batches ensures that the chicken browns properly and doesn’t steam. Overcrowding the skillet lowers the temperature and prevents proper browning.
3. Pat the Chicken Dry: Patting the chicken dry with paper towels before searing is crucial for achieving a crispy skin. Moisture prevents browning.
4. Don’t Burn the Garlic: Sauté the garlic over medium heat and watch it carefully. Burnt garlic will taste bitter and ruin the flavor of the sauce. Aim for lightly golden and fragrant garlic.
5. Use Bone-in, Skin-on Chicken for Maximum Flavor: Bone-in, skin-on chicken thighs or breasts are more flavorful and stay moister during cooking compared to boneless, skinless options. The bone and skin contribute richness and prevent the chicken from drying out.
6. Adjust the Garlic and Parmesan to Your Taste: This recipe is a guideline. Feel free to adjust the amount of garlic and parmesan cheese to suit your personal preferences. If you love garlic, add a couple more cloves. If you prefer a stronger parmesan flavor, add a bit more cheese.
7. Make it Ahead (Partially): You can sear the chicken and prepare the garlic parmesan sauce ahead of time. Store them separately in the refrigerator. When ready to bake, simply combine them in the skillet and bake as directed. This can save you time on a busy Easter day.
8. Add a Touch of Heat (Optional): For a little kick, add a pinch of red pepper flakes to the garlic parmesan sauce while it’s simmering. This adds a subtle warmth without making it overly spicy. You can also serve with a side of hot sauce for those who like extra heat.

FAQ Section: Your Questions Answered about Easter Garlic Parmesan Chicken

Q1: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can. However, boneless, skinless chicken breasts tend to dry out more easily than bone-in, skin-on chicken. If using boneless, skinless breasts, reduce the baking time and consider adding a little extra chicken broth to the sauce to keep them moist. Also, searing skin-on chicken contributes significantly to the flavor, so you might miss some of that richness with skinless breasts.

Q2: Can I make this recipe ahead of time?
A: Yes, you can prepare components ahead of time. You can sear the chicken and make the garlic parmesan sauce up to a day in advance. Store them separately in the refrigerator. When ready to serve, assemble the dish and bake as directed. It’s best to bake it fresh for the best texture, but prepping ahead is a great time-saver.

Q3: What if I don’t have heavy cream? Can I substitute something else?
A: While heavy cream provides the best richness and texture, you can substitute with half-and-half or even whole milk in a pinch. However, the sauce will be less thick and creamy. You might want to simmer the sauce a bit longer to help it thicken if using a lighter dairy option.

Q4: Can I add vegetables to this dish?
A: Absolutely! You can add vegetables to the skillet along with the chicken to roast them in the garlic parmesan sauce. Broccoli florets, asparagus spears, bell peppers, or sliced onions would all be delicious additions. Add them during the last 15-20 minutes of baking, depending on their cooking time.

Q5: How do I store leftovers and how long will they last?
A: Store leftover Easter Garlic Parmesan Chicken in an airtight container in the refrigerator. It will last for 3-4 days. Reheat gently in the oven or microwave until heated through. Be mindful that the skin may lose some of its crispness upon reheating.

Q6: Can I freeze this recipe?
A: Freezing is not highly recommended for this dish. Cream-based sauces can sometimes separate or become grainy upon thawing. The texture of the chicken skin may also change. If you do freeze it, ensure it’s cooled completely first, and thaw it thoroughly in the refrigerator before reheating. The quality might be slightly compromised compared to freshly made.

Q7: I don’t have Italian herbs. What else can I use?
A: If you don’t have Italian herbs, you can use a combination of dried oregano, basil, and thyme. You can also use just oregano or just basil if that’s all you have on hand. Fresh herbs like thyme or rosemary would also be lovely if you have them, add them during the sauce simmering stage.

Q8: Can I make this recipe without an oven-safe skillet?
A: Yes, you can. Sear the chicken in a regular skillet, then transfer it to a baking dish to bake in the oven. Pour the garlic parmesan sauce over the chicken in the baking dish before baking. An oven-safe skillet just simplifies the process and reduces dishes.

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