Creamy Garlic Chicken (Printable)

Tender chicken simmered in rich garlic cream sauce with Parmesan, ready in 35 minutes.

# 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 - Pat chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning, pressing the spices into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. 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, stirring constantly for 2-3 minutes until fragrant, translucent, and softened, being careful not to brown the garlic.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly and concentrate flavors.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth and velvety. Simmer gently for 2-3 minutes more until slightly thickened and coating the back of a spoon.
06 - Return the seared chicken breasts to the skillet, turning to coat thoroughly in the sauce. Simmer for 3-5 minutes, spooning sauce over the chicken occasionally, until the chicken is heated through and flavors have melded.
07 - Transfer chicken and sauce to a serving platter or individual plates. Sprinkle generously with fresh chopped parsley and additional grated Parmesan cheese. Serve immediately while hot, accompanied by your choice of sides.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Perfect for those nights when you want something impressive but absolutely effortless
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Don't let your cream sauce come to a rolling boil or it might separate and get grainy
  • Letting the chicken rest for a few minutes after searing keeps it juicy
  • The sauce thickens as it stands off the heat, so don't over-reduce it in the pan
03 -
  • Grate your own Parmesan right before adding it to the sauce for the smoothest result
  • Keep the sauce moving with your whisk to prevent any scorching on the bottom

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