AIR FRYER CREAMY GARLIC PARMESAN CHICKEN WITH BROCCOLI

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Creamy Garlic Parmesan Chicken is so juicy and flavorful. Air-fried tender chicken breasts with a cheesy garlicky coating and smothered in a creamy garlic sauce is comforting and so irresistible. It’s easy to make and perfect for a quick weeknight dinner

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • TOTAL TIME: 35 minutes
  • YIELD: 4
  • SERVING SIZE: 1

We like this brand of baking pans for the air fryer They fit perfectly in the air fryer oven and are easy to clean after use.We also used the grill pan extension to our air fryer for cooking the chicken. It cooks much better and gives a more authentic taste.
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NUTRITION INFORMATION:

Amount Per Serving:

  • CALORIES: 532
  • TOTAL FAT: 41g
  • SATURATED FAT: 22g
  • TRANS FAT: 1g
  • UNSATURATED FAT: 16g
  • CHOLESTEROL: 149mg
  • SODIUM: 1170mg
  • CARBOHYDRATES: 14g
  • FIBER: 1g
  • SUGAR: 3g
  • PROTEIN: 27g

INGREDIENTS:

FOR THE CHICKEN:

  • 2 large chicken breasts
  • ¼ cup all-purpose flour
  • 3 tablespoons grated parmesan
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
    FOR THE SAUCE:
  • Low-calorie cooking spray
  • 1 onion finely chopped
  • 1 whole garlic peeled (10-12 cloves)
  • 500g fat-free natural Greek yogurt
  • 1 cup chicken broth
  • ½ cup grated parmesan
  • 2 tablespoons chopped parsley
  • 1 teaspoon black pepper
  • 2 cups (240 ml) chopped broccoli (or spinach, kale, cauliflower, green beans, carrots, etc.)

INSTRUCTIONS:

For the chicken:

  • 1. Butterfly chicken by cutting in half horizontally, to create 2 thin slices.
  • 2. Season the chicken on both sides with salt, pepper, and garlic powder.
  • 3. In a shallow bowl mix all-purpose flour and parmesan.
  • 4. Coat the chicken in flour and parmesan mixture, shake off excess.
  • 5. Preheat the air fryer for 5 minutes at 180-degree C / 350-degrees F. Brush the basket with little oil and place 2 chicken pieces in it. Brush some oil on the top. Cook for 6 minutes on each side. Repeat with the rest of the chicken.
    For the sauce:
  • 1. Heat a pan and add Low-calorie cooking spray. Add onions and sauté it until soft and translucent, next add the peeled whole garlic cloves and cook for a few seconds until the garlic cloves are lightly browned from outside.
  • 2. Add chicken broth and let it simmer for 5 minutes (until it reduces to half)
  • 3. Reduce the heat to low. Pour yogurt and let it simmer for 2 to 3 minutes until the flavors are all combined in the gravy.
  • 4. Mix in parmesan and continue cooking again for 2-3 minutes until the cheese melts and the sauce is creamy and bubbly.
  • 5. Season with black pepper.
    6. Add in the air-fried chicken and add the broccoli. and cook for a couple of minutes to soak up all the flavors.
  • 7. Garnish with chopped parsley and serve hot with pasta
    Note:
    If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy. If you’re using frozen veggies, make sure they thaw and drain first. If they drain all the water in the sauce, it’ll water down the sauce and make it less flavorful. Serve warm

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