Creamy Chicken Alfredo
- 1/4 cup flour
- 6 boneless, skinless chicken breasts
- 1/2 tsp salt
- 2 Tbsp plus 1 tsp olive oil, divided
- 3 cloves garlic, minced
- 1 Tbsp minced onion
- 1 1/2 cups whipping cream
- 1/3 cup grated Parmesan
- 1/2 tsp ground black pepper
- 1 Tbsp Chopped fresh parsley
Level of difficulty Average
Cost Average budget
Preheat oven to 375F. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp olive oil in a large skillet over medium high heat until hot. Add chicken, cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet, place in a 13x9 inch baking dish.
Heat remaining olive oil in same skillet over medium high heat until hot. Add garlic and onion, cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium high; add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.
Bake chicken until an instant read thermometer inserted in center of chicken registers 180F, 8-12 minutes. Sprinkle with parsley.
Whipping Cream has a high fat content which will help keep the sauce from separating and gives it its rich flavor.