Creamy Garlic Chicken (Print)
Tender chicken in a rich, creamy garlic Parmesan sauce 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 heavy cream
10 - ½ cup grated Parmesan cheese
→ Miscellaneous
11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth
# How To Make It:
01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides, ensuring even coverage.
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 on a plate.
03 - In the same skillet, reduce heat to medium. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and Parmesan cheese, whisking constantly until the sauce is smooth and the cheese has melted. Simmer gently for another 2–3 minutes until slightly thickened.
06 - Return the chicken to the skillet, coating it thoroughly in the sauce. Simmer for 3–5 minutes, allowing the flavors to meld together.
07 - Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve immediately with mashed potatoes, pasta, or steamed green vegetables.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for those nights when you want something impressive but effortless
02 -
- Don't rush the garlic step, burnt garlic will make the whole sauce bitter
- The sauce will continue thickening as it sits, so remove it from heat a minute before you think it's ready
03 -
- Pound your chicken breasts to even thickness so they cook at the same rate
- Let the chicken rest for a few minutes after cooking to keep it juicy