Creamy Garlic Chicken (Printable)
Tender chicken simmered in rich garlic cream sauce with parmesan
# 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 (about 2 oz)
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth
# How-To Steps:
01 - Pat chicken breasts dry with paper towels. Generously season both sides with salt, black pepper, and Italian seasoning, pressing the spices into the meat to ensure even coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add 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 loosely with foil.
03 - Reduce heat to medium. Add chopped onion to the same skillet and sauté for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant and translucent, being careful not to brown the garlic.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly and concentrate flavors.
05 - Pour in heavy cream and add grated Parmesan cheese. Whisk continuously until cheese melts and sauce is smooth and emulsified. Simmer gently for 2–3 minutes until sauce coats the back of a spoon and slightly thickens.
06 - Return chicken breasts to the skillet, turning to coat thoroughly in the sauce. Simmer for 3–5 minutes until chicken is heated through and flavors meld. Sprinkle with fresh parsley and additional Parmesan cheese before serving.
# Expert Advice:
01 -
- The sauce creates this velvety richness that makes any Tuesday night feel like a restaurant occasion
- Everything comes together in one pan leaving you with minimal cleanup and maximum satisfaction
02 -
- Do not let the cream reach a rolling boil or it might separate and ruin that silky texture
- The sauce thickens rapidly off the heat so remove from heat slightly earlier than you think
03 -
- Pounding the chicken to even thickness prevents dry edges while the center finishes cooking
- Freshly grated Parmesan melts better than pre shredded and has more intense flavor