Creamy Garlic Chicken (Printable View)
Tender chicken in a rich, creamy garlic sauce—ready in 35 minutes.
# Ingredient List:
→ 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 (6 fl oz) heavy cream
10 - ½ cup (about 2 oz) grated Parmesan cheese
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup (4 fl oz) low-sodium chicken broth
# How to Make It:
01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides, pressing gently to help the seasoning adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5–7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
03 - In the same skillet, reduce heat to medium. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth. Simmer gently for another 2–3 minutes until slightly thickened.
06 - Return the chicken to the skillet, coating it in the sauce. Simmer for 3–5 minutes, allowing the flavors to meld together and the chicken to heat through.
07 - Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with mashed potatoes, pasta, or steamed green vegetables.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its forgiving enough for beginners yet impressive enough for dinner parties
02 -
- Cold cream can cause the sauce to break, so let it sit out while you prep everything else
- The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
- Use a splatter guard when searing the cream sauce has a tendency to bubble dramatically
- A microplane makes quick work of grating Parmesan directly into the pan