Skillet Garlic-Parmesan Chicken with Red Pepper Flakes

You won't find an easier dish this side of take-out. And I mean delicious take-out. Buttery seared chicken, graced with garlic and nutty parmesan cheese. Roasted until caramelized and speckled with basil and crushed red pepper. A handful of ingredients, one pan and ready in under 30 minutes.

This is, hands down, the holy grail of dishes for a busy weeknight. And if you're watching carbs - look no further, this recipe is completely devoid of grains of all kinds. It's basically pure protein, which is why I relished in serving it to my boys.

Although this recipe has "skillet" in the title, a skillet isn't required for success. Any sheet pan will certainly do the trick. I don't recommend a casserole dish because the sides are too high and the chicken won't get golden brown on all sides (just the top).

Skillet Garlic-Parmesan Chicken with Red Pepper Flakes

1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2-3 cloves garlic, minced
Salt and ground black pepper
1/3 cup shredded parmesan cheese (preferably good-quality cheese)
Crushed red pepper flakes
Fresh basil leaves for serving

Preheat the oven to 400 degrees.
Heat the oil and butter together in an oven-proof skillet over medium-high heat. Add the chicken and garlic and stir to coat. Season with salt and pepper.
Transfer the chicken to the oven and roast for 20 minutes, stirring halfway through cooking. Top the chicken with the parmesan cheese and stir to coat. Return the skillet to the oven and roast for 5 minutes, until the chicken and cheese are golden brown.
Top with crushed red pepper flakes and fresh basil before serving.
Serves 4