Creamy Garlic Chicken (Printable version)

Tender chicken in rich garlic Parmesan cream sauce 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 oz)

→ Miscellaneous

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

# Directions:

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 seasoned chicken breasts and cook for 5-7 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 same skillet, stirring constantly for 2-3 minutes until fragrant, translucent, and just beginning to caramelize.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Allow the liquid to simmer for 2 minutes, reducing slightly.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer gently for 2-3 minutes until sauce coats the back of a spoon.
06 - Return chicken breasts to the skillet, spooning sauce over each piece. Simmer for 3-5 minutes until chicken is heated through and flavors have melded. Garnish with fresh parsley and additional Parmesan cheese before serving.

# Expert Advice:

01 -
  • The sauce is velvety and rich without needing any fancy techniques
  • Everything happens in one pan, meaning less cleanup and more flavor
  • It's forgiving enough for beginners but impressive enough for guests
02 -
  • Don't rush the garlic and onion step, because burning them will make the sauce bitter
  • The sauce will thicken as it stands, so don't panic if it looks thinner than expected
03 -
  • Pat the chicken completely dry before searing for the best golden crust
  • Use freshly grated Parmesan instead of pre-shredded for the smoothest sauce

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