Creamy Garlic Chicken (Printable version)
Golden chicken in a velvety garlic-Parmesan cream sauce.
# List of ingredients:
→ 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
# Directions:
01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
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. Remove the chicken and set aside.
03 - In the same skillet, reduce heat to medium. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
04 - Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
05 - Stir in the heavy cream and Parmesan cheese, whisking until the sauce is smooth. Simmer gently for another 2–3 minutes until slightly thickened.
06 - Return the chicken to the skillet, coating it in the sauce. Simmer for 3–5 minutes, allowing the flavors to meld.
07 - Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with your choice of sides.
# Expert Advice:
01 -
- The sauce comes together so quickly you'll wonder if it's actually that simple
- Leftovers reheat beautifully, making it perfect for meal prep or unexpected lunch guests
02 -
- Dry your chicken thoroughly before seating or it will steam instead of develop that gorgeous crust
- The sauce thickens quickly as it cools, so don't over-reduce it in the pan
03 -
- Grate your own Parmesan from a wedge instead of using pre-shredded cheese
- Let the chicken rest for a couple minutes after searing before returning to the sauce