Creamy Garlic Chicken (Printable)
Tender chicken in rich garlic cream sauce—ready in 35 minutes for a comforting dinner.
# What's Needed:
→ 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 - 1/2 teaspoon black pepper
07 - 1 teaspoon Italian seasoning or mixed dried herbs
→ Dairy
08 - 2 tablespoons butter
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese (about 2 oz)
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - 1/2 cup low-sodium chicken broth
# How to Make It:
01 - Season both sides of each chicken breast generously with salt, pepper, and Italian seasoning, pressing the spices into the meat to ensure even coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add onion and garlic to the same skillet, sautéing for 2 to 3 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Pour chicken broth into skillet, using a wooden spoon to scrape up browned bits from the bottom. Allow mixture to simmer for 2 minutes, reducing slightly.
05 - Stir in heavy cream and Parmesan cheese, whisking continuously until cheese melts and sauce becomes smooth and velvety. Simmer gently for 2 to 3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken to skillet, spooning sauce over each piece. Simmer for 3 to 5 minutes until chicken is heated through and flavors meld. Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.
# Tips for Success:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Perfect for those nights when you want comfort food without the heaviness
02 -
- Don't rush the garlic step, burnt garlic turns bitter and ruins the whole dish
- Let the sauce simmer gently instead of boiling to prevent separating
03 -
- Pound thicker chicken breasts to even thickness so they cook uniformly
- Room temperature cream incorporates more smoothly than cold cream