Creamy Garlic Chicken (Print View)
Tender chicken in a rich garlic parmesan cream sauce, ready in just 35 minutes for an effortless elegant dinner.
# 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
# How To Make It:
01 - Season chicken breasts generously with salt, black pepper, and Italian seasoning on both sides, ensuring even coverage.
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 internal temperature reaches 165°F. Remove chicken and set aside on a plate.
03 - Reduce heat to medium. Add onion and garlic to the same skillet; sauté for 2-3 minutes until fragrant, translucent, and lightly golden.
04 - Pour in chicken broth, scraping up browned bits from the bottom of the skillet with a wooden spoon. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and Parmesan cheese, whisking continuously until sauce is smooth and cheese has melted. Simmer gently for 2-3 minutes until slightly thickened and coating the back of a spoon.
06 - Return chicken to the skillet, spooning sauce over the top. Simmer for 3-5 minutes until chicken is heated through and flavors have melded.
07 - Sprinkle with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately accompanied by mashed potatoes, pasta, or steamed vegetables.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Everything happens in one pan so cleanup is practically nonexistent
02 -
- Don't let the garlic brown or it'll turn bitter and affect the whole sauce
- The sauce will thicken as it stands off the heat, so don't over-reduce
03 -
- Pound the chicken to even thickness before cooking for perfectly uniform results
- Keep the cream at room temperature so it incorporates smoothly without seizing