Creamy Chicken Alfredo
- 1/4 cup flour
- 6 boneless 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 cheese
- 1/2 tsp coarsely ground black pepper
- 1 tbsp. coarsely chopped fresh parsley
Preheat oven to 375 - place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tbsps. 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 13 x 9 baking dish.
Heat remaining olive oil in same skillet over medium 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 & slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.
Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 - 8-12 minutes. Sprinkle with parsley.