воскресенье, 6 ноября 2016 г.

Buttery Garlic Parmesan Chicken

Buttery Garlic Parmesan Chicken


Buttery Garlic Parmesan Chicken


20 cloves of garlic?! :-O


Yes trust me it’s good!


It’s ok. Garlic get sweet as it cooks. What would you serve with this??


You can serve with pasta or eaten with rice, it’s amazing. For pasta I recommend this Parmesan Garlic Noodles: http://rasamalaysia.com/parmesan-garlic-noodles/


How long is the chicken supposed to simmer (assuming it has no bones)?


I was interested in the tortilla crumbed chicken recipe. I clicked on “click here for recipe and walked away to do another job while it was printing. I came back and almost exploded with anger. I had more then 20 life size pictures of heaps of pictures; not a recipe in sift and printing all that used up all my ink from 4 cartridges. Not I’ve got no ink. And….. I could have bought that book if I wanted to cheaper than what happened. I’m soooooo angry.


Lesley Back


163 Kangaroo gully road


Bellbowrie, Qld 4070


I believe you should send me a FREE COPY of your Asian book.


Hi Lesley, so sorry for the experience but the recipe is here: http://rasamalaysia.com/creamy-garlic-chicken/print/ and this is the page you should be printing. It looks like you printed the post and not the page and I am sincerely sorry.


Lesley Back,


It seems to me that you are unaware of how to print recipes on blogs…which is technically YOUR fault, not the bloggers. We live in a society today that is too busy point fingers at others, than taking ones own responsibility! FYI in the future, in order to avoid this…copy and paste into a word document. That way you only print what you select to do in the word doc.


Rasa,


Your recipe sounds wonderful and I can’t wait to make it. :)


Lesley,


This is called user error. Next time, check the print preview to make sure you’re printing what you want.


I, for one, am grateful for her sharing her recipes with us.


Thanks Elina. This is an amazing recipe, you should try it and I am sure your kids would love it. :)


Soooo good!!! I used Morton seasons salt. Cooked egg noodles, drained, then put noodles back in pot, then poured the chicken sauce on noodles for added flavor. garlic was so delicious!!


Hi Pam, yes, the garlic is the best part of this recipe.


Do you think this would be just as good using chicken breasts?


Yes but chicken breast is dryer, but will be nice. :)


I bought skin on bone in chicken thighs. How would you change the cooking time?


Just cook longer.


Another quick question: Is the chicken supposed to be cooked all the way through before you take it out of the pan and add the garlic?


Yes, they should be cooked. If not, they will continue to cook towards to end of the cooking process.


Would a dutch oven pan work just as good if I don’t have a cast iron skillet?


Yeah, or skillet is fine.


Hi Rasa, your recipe was so easy to make & was delicious. I just happened to make some garlic parm noodles & they went well together. I was soaking the crusty breast in the gravy & enjoying it. I didnt have fresh grated mozzarella but I used the dry in the jar & it was still delicious thank you!


Buttery Garlic Parmesan Chicken – amazing skillet chicken with garlic and Parmesan cheese. Made with simple ingredients but SO good! | rasamalaysia.com


1 1/2 lbs chicken thighs, skin-on and deboned


Salt


Ground black pepper


3 tablespoons melted butter


20 cloves garlic, peeled and gently smashed


1/4 cup white wine, beer, or champagne


1/4 cup water


Pinch of cayenne pepper


1 tablespoon Italian Parsley


1/3 cup Parmesan cheese


Season the chicken with a little salt and black pepper.


Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.


Add the remaining melted butter and saute the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.


Buttery Garlic Parmesan Chicken


Buttery Garlic Parmesan Chicken – amazing skillet chicken with garlic and Parmesan cheese. Made with simple ingredients but SO good!


A few months ago, I posted a creamy garlic chicken recipe and that recipe is quickly becoming one of the most popular chicken recipes with my readers. Many people have tried the recipe with great success and can’t stop raving about how good the dish is.


To kick it up a notch, today I am sharing with you another easy and super delicious recipe that is sure to please your stomach and make your family loves you even more: buttery garlic parmesan chicken that hits all the right notes. Crispy chicken, buttery sauce, cheesy, rustic and homey!


This recipe is easier, simpler, with everyday ingredients that you already have in the fridge: butter, garlic, chicken and Parmesan cheese. There is no need for any herbs like thyme or rosemary because it’s already SO delicious, there is also no need for chicken broth. I did use white wine because I always have it in my home, but you can do without it or use beer or champagne, or just skip it and use water. So easy, so versatile, no-fuss, but SO delicious.


The great thing about this dish is that the mouthwatering smell lingers in my house even after dinner was served, and this recipe will certainly become another favorite chicken recipe for my family. You just have to try it yourself, I guarantee that it’s totally worthy!


Buttery Garlic Parmesan Chicken – amazing skillet chicken with garlic and Parmesan cheese. Made with simple ingredients but SO good! | rasamalaysia.com


Prep time:5 Minutes


Cook time:15 Minutes


Total Time:20 Minutes


1 1/2 lbs chicken thighs, skin-on and deboned


Salt


Ground black pepper


3 tablespoons melted butter


20 cloves garlic, peeled and gently smashed


1/4 cup white wine, beer, or champagne


1/4 cup water


Pinch of cayenne pepper


1 tablespoon Italian Parsley


1/3 cup Parmesan cheese


Season the chicken with a little salt and black pepper.


Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.


Add the remaining melted butter and saute the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.


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Buttery Garlic Parmesan Chicken Recipe


Serves 3 | Prep Time: 5 Mins | Cook Time: 15 Mins


Ingredients:


1 1/2 lbs chicken thighs, skin-on and deboned


Salt


Ground black pepper


3 tablespoons melted butter


20 cloves garlic, peeled and gently smashed


1/4 cup white wine, beer, or champagne


1/4 cup water


Pinch of cayenne pepper


1 tablespoon Italian Parsley


1/3 cup Parmesan cheese


Method:


Season the chicken with a little salt and black pepper.


Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.


Add the remaining melted butter and saute the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.


Cook’s Notes:


You may use bone-in chicken thighs, but for best results, debone the chicken thighs but keep the skin on.


If you don’t have wine, skip it and use 1/2 cup water instead of 1/4 cup.


You may melt the cheese by covering the skillet for a little bit until the cheese melts. You don’t have to broil the chicken in the oven but broiling makes it better and also char the skin a little bit.


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