Creamy Garlic Chicken (Print Version)
Tender chicken in a rich, velvety garlic cream sauce. A comforting 35-minute dinner perfect for cozy evenings.
# What You'll Need:
→ Meats
01 - 4 boneless skinless chicken breasts (about 1.3 lbs)
→ Vegetables
02 - 5 large garlic cloves, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Spices & Seasonings
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon Italian seasoning (or mixed dried herbs)
→ Dairy
08 - 2 tablespoons butter
09 - ¾ cup heavy cream
10 - ½ cup grated Parmesan cheese
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth
# Step-by-Step Guide:
01 - Pat chicken breasts dry and season generously with salt, pepper, and Italian seasoning on both sides, pressing the seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil.
03 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet, sautéing for 2-3 minutes until fragrant, translucent, and lightly golden.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until cheese melts and sauce is smooth and velvety. Simmer gently for 2-3 minutes until slightly thickened.
06 - Return chicken to the skillet, spooning sauce over the top to coat thoroughly. Simmer for 3-5 minutes until flavors meld and chicken is heated through.
07 - Sprinkle with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately alongside mashed potatoes, pasta, or steamed vegetables.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything happens in one pan so cleanup is practically nonexistent
02 -
- Don't let the cream come to a rolling boil or it might separate and ruin your silky texture
- The sauce continues thickening as it stands off the heat, so remove it slightly early
03 -
- Let the chicken rest for a few minutes before slicing so the juices redistribute evenly
- Grate your Parmesan from a wedge instead of using pre shredded for better melting