Creamy Garlic Chicken (Print)
Tender chicken in rich garlic cream sauce with Parmesan—ready in 35 minutes.
# What You 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 (180 ml) heavy cream
10 - ½ cup (50 g) grated Parmesan cheese
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup (120 ml) low-sodium chicken broth
# How To Make It:
01 - Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
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. Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with your choice of sides.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for weeknight dinners yet impressive enough for company
02 -
- Don't rush the searing step, that golden crust is where the flavor lives
- The sauce will thicken as it stands, so don't over-reduce in the pan
03 -
- Pound thicker chicken breasts to even thickness so they cook evenly
- Grate your own Parmesan instead of buying pre-grated, it melts so much better