Creamy Parmesan Chicken Skillet (Part I)

This is Part I of II of this easy one-skillet recipe. Easy instructions, and less mess!
I recommend purchasing large ziplock bags to toss chicken around in a quick marinade, but you can also use a large mixing bowl or Tupperware container.
I use a large cast-iron skillet for this recipe. If you’re without one, you can also cook the chicken in a deep oven-safe container and transfer half the chicken juices back to your stovetop frying pan for the sauce.

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add chicken to gallon-sized ziplock bag, or large mixing bowl to marinade.
  3. Combine oil, garlic, parsley, salt and pepper and pour into bag or bowl and coat the chicken.
  4. Heat a large, oven-proof skillet over medium heat.
  5. Place chicken in the skillet to sear, wait 2-3 minutes before flipping to cook additional 3 minutes (until golden brown).
  6. Transfer the skillet to the oven and cook until chicken reaches internal temperature of 165 degrees Fahrenheit. This should take about 20-25 minutes.
  7. Remove from oven, and remove chicken from skillet and set aside.