Garlic Parmesan Chicken
This garlic parmesan chicken features tender boneless, skinless chicken thighs bathed in a rich, creamy garlic parmesan sauce.
Servings: 6
Calories: 410kcal
Equipment
Ingredients
Chicken Thighs
- 6 Springer Mountain Farms boneless, skinless chicken thighs
- 1 ½ teaspoon 14-spice seasoning
- ¾ tablespoon garlic pepper seasoning
- ¾ tablespoon paprika
- 1 teaspoon salt more or less to taste
- 1 tablespoon Costabile garlic olive oil
Garlic Parmesan Sauce
- 2 tablespoon minced onion
- 2 tbsp minced garlic
- ½ cup chicken broth
- 1 ¼ cups heavy cream
- 1 handful spinach
- 2 tablespoon butter
- ⅓ cup parmesan cheese
- ½ tablespoon lemon pepper
- ½ tablespoon parsley
- 1 tablespoon gluten free 1:1 flour
- 1 tablespoon olive oil
Instructions
Chicken Thighs
- Wash the chicken thighs and pat them dry with paper towels.
- Mix the olive oil, 14-spice seasoning, garlic pepper, paprika, and salt until it forms a paste. Adjust with a bit more olive oil if it isn't pasty.
- Using your hands with gloves or a spoon, coat both sides of the chicken.
- Air fry the chicken in a single layer to 380 degrees for 8 minutes. Then, flip and air fry for another 5 to 7 minutes until the internal temperature reaches 165 degrees. Set aside.
Garlic Parmesan Sauce
- While the chicken is cooking, preheat the olive oil in a large skillet over medium low heat. Then, sauté the minced onions and garlic for 2 minutes.
- Add the heavy cream, broth, and butter, and bring it to a light bubble.
- Add the dry parsley, garlic powder, lemon pepper, chopped spinach, flour, and parmesan cheese. Simmer for 10 minutes until the sauce thickens, stirring occasionally.
- Either place the chicken back into the sauce or place it over pasta, potatoes or rice and pour the sauce over. I served mine with a simple butter pasta.
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap the cooked thighs in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Microwave individual portions of chicken, sauce, and pasta at 1-minute intervals until heated through.
- Wash the chicken and pat it dry so the seasoned paste sticks to it readily.
- Wear rubber gloves and use your hands to coat the chicken thighs with the seasoning paste easily.
- Stir occasionally while your sauce simmers to prevent sticking.
- Bring your cream and chicken broth mixture to a light bubble. Don't boil it, or it will break.
Nutrition
Calories: 410kcal | Carbohydrates: 4g | Protein: 26g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 698mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1847IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg
