Creamy Garlic Chicken (Printable)
Tender chicken in a rich, velvety garlic cream sauce with parmesan and fresh herbs.
# 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:
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 Tips:
01 -
- The sauce creates itself from pan drippings and cream, turning simple chicken into something you'd order on a date night
- Everything happens in one skillet, which means maximum flavor and minimum cleanup
02 -
- Don't rush the garlic step, burnt garlic turns bitter and ruins the delicate balance of the sauce
- The sauce continues thickening off the heat, so pull it slightly earlier than you think you should
03 -
- Pound the chicken to even thickness so no piece dries out while another finishes cooking
- Grate your own Parmesan because pre-shredded cheese has anti-caking agents that make sauce grainy