Creamy Garlic Chicken (Printer-friendly)
Tender chicken in a rich garlic 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 Prepare:
01 - Season both sides of each chicken breast with salt, pepper, and Italian seasoning, pressing gently to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 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 2–3 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and Parmesan cheese, whisking continuously until cheese melts and sauce is smooth. Simmer gently 2–3 minutes until slightly thickened.
06 - Return chicken to the skillet, turning to coat evenly in sauce. Simmer 3–5 minutes until heated through. Sprinkle with fresh parsley and additional Parmesan. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Never let the cream come to a rolling boil or it might separate and ruin that gorgeous texture
- Grating your own Parmesan is absolutely worth the five minutes it takes
03 -
- Let the chicken rest for a few minutes after cooking so the juices redistribute evenly
- If the sauce gets too thick splash in a little more broth or cream