Creamy Garlic Chicken (Printable view)
Tender chicken in rich garlic cream sauce with Parmesan.
# 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
# Steps:
01 - Season both sides of each chicken breast with salt, pepper, and Italian seasoning, pressing gently to help the spices 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. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add onion and garlic to the same skillet; sauté for 2-3 minutes until fragrant and translucent, taking care not to burn the garlic.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and Parmesan cheese, whisking continuously until cheese melts and sauce becomes smooth. Simmer gently for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 3-5 minutes until chicken is heated through and flavors meld together.
07 - Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve immediately alongside mashed potatoes, pasta, or steamed vegetables.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Leftovers somehow taste even better the next day for lunch
02 -
- Do not let the cream come to a rolling boil or it may separate
- The sauce continues thickening off the heat so remove slightly early
03 -
- Let chicken rest 5 minutes after cooking before returning to sauce
- Room temperature cream incorporates more smoothly than cold