Creamy Garlic Chicken (Printer-friendly)
Tender chicken in a rich, velvety garlic-Parmesan cream sauce. An easy one-skillet meal 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 (about 2 oz)
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth
# How-To Guide:
01 - Season both sides of each chicken breast generously with salt, black pepper, and Italian seasoning, pressing the spices gently into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter melts and foams subsides. Add chicken breasts and cook for 5–7 minutes per side until golden brown with an internal temperature of 165°F. Transfer chicken to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet; sauté for 2–3 minutes until fragrant, translucent, and just beginning to brown, stirring frequently to prevent burning.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes until slightly reduced.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until cheese melts completely and sauce becomes smooth. Simmer gently for 2–3 minutes until slightly thickened and coating the back of a spoon.
06 - Return chicken breasts to the skillet, turning to coat completely in the sauce. Simmer for 3–5 minutes until chicken is heated through and flavors meld. Garnish with fresh parsley and additional Parmesan. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for those nights when you want something impressive without the stress
02 -
- Never let your cream boil vigorously or it might separate and ruin the texture
- Room temperature cream incorporates more smoothly into hot sauces
03 -
- Grate your own Parmesan instead of using pre grated for better melting
- Let chicken rest for a few minutes after cooking to keep juices inside