Creamy Garlic Chicken (Print version)

Tender chicken in a rich garlic-Parmesan cream sauce ready in 35 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 It:

01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
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.
07 - Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with your choice of sides.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
  • The garlic cream sauce is basically liquid gold that you'll want to put on everything
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the delicate balance of the sauce
  • The sauce will thicken as it stands so remove it from heat while it still looks slightly thinner than you want
  • Pounding the chicken to even thickness is the secret to ensuring it stays juicy instead of drying out
03 -
  • Let the chicken rest for 5 minutes before cutting so the juices redistribute
  • Use freshly grated Parmesan instead of pre shredded for better melting and flavor

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