Chicken breasts don’t have to be bland and boring. Add some flavor to your chicken breast by making a delicious sauce that you or your family won’t soon forget. This Parmesan Peppercorn Chicken Breast recipe is made with pan-seared chicken breast and an easy sauce with cream, parmesan cheese, and peppercorns.
I am a food blogger who started sharing recipes that would build confidence in the kitchen and make dishes that would great for table conversations. Over the years, I have gone from a single woman to now a working mom of two! So my recipes have remained delicious, but faster and simplified with the working family in mind. This Parmesan Peppercorn Chicken Breast recipe made with Perdue HARVESTLAND Free Range Boneless Skinless Chicken Breast is one of those dishes.
- Use a pack of three chicken breasts of Perdue HARVESTLAND Free Range Boneless Skinless Chicken Breast and slice them in half, making six chicken breasts the night before or early in the day. Place back in the refrigerator covered in plastic wrap until ready to cook.
- If you’re making a salad, make the salad the night before and cover it in plastic wrap.
- If you want to make a vegetable, consider using microwavable steamable vegetables.
- Purchase already made dinner rolls from your local grocer and all you have to do is warm them up.
You could have dinner on the table in less than an hour that is wholesome and filling that you can be proud of.
Parmesan Peppercorn Chicken Breast
- Total Time: 40 minutes
- Yield: 6 1x
Description
Try something different with your chicken breast for dinner tonight and make this Pan-Seared Parmesan Peppercorn Chicken Breast recipe that is made with a creamy sauce made with garlic, crushed peppercorns, and grated Parmesan cheese.
Ingredients
- 1 Pack Perdue HARVESTLAND Free Range Skinless Boneless Chicken Breast
- 1 ½ tsp. Salt
- 1 ½ tsp. Black pepper
- 1 tsp. Garlic powder
- ½ . flour
- ½ c. canola oil
- 2 garlic cloves, minced
- 2 tbsp. Butter
- 1 ½ tbsp. Black peppercorn, smashed
- 2 c. heavy cream
- Dollop of sour cream
- ¾ c. Parmesan Cheese, grated
Instructions
- Slice each chicken breast in half making six pieces of chicken breast. Use the salt and pepper and season the chicken on both sides with the salt, pepper, and garlic powder.
- Pour the flour into a shallow pan and add a pinch of salt and pepper and smoked paprika. Use a fork and stir.
- In a large shallow pan, heat to medium-high heat. Add the canola oil. Once the oil is ready, dredge the chicken breast through the flour and shake off the excess flour vigorously. Place the chicken in the pan and cook on both sides for 5 minutes. The chicken should be golden and crisp. Once cooked, remove from the pan.
- Once the chicken has cooked, clean the pan and place back on the stove on medium heat. Add the butter. Once melted, add the garlic and stir until fragrant. Pour the cream and bring it to steam.
- Next, add the parmesan cheese and stir until the cheese has melted and dissolved. Add a dollop of sour cream and stir until well mixed.
- Take the peppercorns and mash in a mortar and pestle. Or place in a sandwich bag and smash with a meat hammer or rolling pan, just enough until cracked. Add the peppercorns and stir. Season with salt and pepper to taste. Place the chicken breast back in the sauce and reduce heat to low and allow to simmer for about 10 minutes and serve as desired.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Entree
Keywords: chicken breast, chicken breast recipes, recipes, dinner recipes, perdue chicken, chicken recipes, dinner recipes
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