Creamy Garlic Chicken (Printable)
Tender chicken in rich garlic parmesan cream sauce, 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 Steps:
01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
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.
03 - In the same skillet, reduce heat to medium. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
04 - Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
05 - Stir in the heavy cream and Parmesan cheese, whisking until 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. Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with your choice of sides.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Even picky eaters who swear they hate garlic go back for seconds
- Leftovers reheat beautifully for lunch the next day
02 -
- Do not let the cream come to a rolling boil or it might separate and turn grainy on you
- The sauce continues thickening as it sits even after you take it off the heat
03 -
- Pound the chicken breasts to even thickness so they cook at the same rate
- Room temperature cream incorporates more smoothly into the sauce