Creamy Garlic Chicken (Print Version)

Tender chicken in a rich, velvety garlic cream sauce with parmesan. Ready in 35 minutes.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts (approximately 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 approximately 2 ounces

→ Miscellaneous

11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth

# How to Make It:

01 - Generously season both sides of each chicken breast with salt, black pepper, and Italian seasoning, pressing the spices into the meat to ensure adhesion.
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 chicken to a plate and tent with foil.
03 - Reduce heat to medium. Add chopped onion and minced garlic to the skillet; sauté for 2 to 3 minutes until fragrant, translucent, and just beginning to caramelize.
04 - Pour in chicken broth while scraping up browned bits from the bottom with a wooden spoon. Allow liquid to simmer for 2 minutes, reducing slightly to concentrate flavor.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until cheese melts completely and sauce becomes smooth. Simmer gently for 2 to 3 minutes until slightly thickened and coating the back of a spoon.
06 - Return chicken breasts to skillet, spooning sauce over each piece. Simmer for 3 to 5 minutes until chicken is heated through and flavors meld. Garnish with fresh parsley and additional Parmesan before serving.

# 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 fuss
02 -
  • Do not let the cream come to a rolling boil or it may separate
  • The sauce continues to thicken as it stands off the heat
03 -
  • Let the chicken rest for a few minutes before serving to keep it juicy
  • Use freshly grated Parmesan for the best melting and flavor

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