Creamy Garlic Chicken (Printable)
Tender chicken in a rich garlic-cream sauce with parmesan. Ready in 35 minutes for a comforting dinner.
# 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 Make It:
01 - Season both sides of the chicken breasts generously with salt, black pepper, and Italian seasoning, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
03 - Reduce heat to medium. In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until fragrant and translucent.
04 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the cheese is fully melted and the sauce becomes smooth and velvety. Simmer gently for another 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Return the chicken breasts to the skillet, turning them to coat thoroughly in the sauce. Simmer for 3–5 minutes, allowing the flavors to meld together. Sprinkle with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for when you want comfort food that still feels elegant enough for guests
02 -
- Patting the chicken completely dry before seasoning is the secret to getting that gorgeous golden crust instead of steaming
- The sauce will continue thickening as it stands off heat, so remove from pan slightly earlier than you think
03 -
- Adding a splash of white wine when deglazing creates restaurant depth
- Grate your own Parmesan because pre shredded often has anti caking agents that prevent smooth melting