Description
A high-protein, keto-friendly dish with seared chicken breasts and a velvety garlic-and-white-balsamic-infused parmesan sauce. Uses affordable pantry staples for a rich, budget-conscious dinner experience.
Ingredients
3 tbsp olive oil
cornstarch-thickened milk base (1 cup milk + 3 tbsp cornstarch)
1.5 lbs boneless skinless chicken breasts
3/4 tsp kosher salt
3/4 tsp black pepper
1/4 cup all-purpose flour
6 cloves garlic, finely chopped
white balsamic vinegar (3 tbsp)
finely grated parmesan cheese (2 cups)
Instructions
Preheat oven to 400°F (200°C)
Season chicken breasts with half the salt and pepper
Dredge chicken in flour, shaking off excess
Heat 1 tbsp olive oil in oven-safe skillet over medium-high heat
Sear chicken for 2-3 minutes per side, until golden
Transfer chicken to oven and bake for 15 minutes
Meanwhile, in same skillet with remaining oil, sauté garlic until fragrant
Add milk and cornstarch to pan, whisking until sauce comes to a simmer
Once thickened, stir in remaining salt, pepper, parmesan cheese, and white balsamic vinegar
Serve sauce over baked chicken
Notes
Use avocado oil if preferred for searing
Almond or coconut flour can replace all-purpose for strict keto
White balsamic vinegar enhances flavor without alcohol
Thickened with cornstarch instead of heavy cream
Sauce keeps up to 3 days refrigerated
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Searing + Simmering
- Cuisine: American-Italian