Creamy Garlic Chicken (Print View)

Tender chicken in a rich, creamy garlic sauce with herbs and Parmesan. A comforting dinner ready in under 40 minutes.

# Ingredient List:

→ 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:

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.
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.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its the kind of dinner that makes weeknights feel special without any actual effort
02 -
  • Don't rush the garlic, burnt garlic will turn the whole sauce bitter and unpleasant
  • The sauce will thicken as it stands off heat, so don't over-reduce in the pan
03 -
  • Let the chicken rest for a few minutes after cooking so it stays juicy when you return it to the sauce
  • If the sauce gets too thick, splash in a little more broth or cream to reach your desired consistency

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