Creamy Garlic Chicken (Printable View)

Tender chicken in a 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

→ Miscellaneous

11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth

# Cooking Steps:

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. Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately with your choice of sides.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its gluten-free without sacrificing any of that rich, restaurant-quality texture
  • The recipe scales beautifully for dinner parties or intimate weeknight meals
02 -
  • Dont let the cream come to a rolling boil or it might separate and become grainy
  • Room temperature cream incorporates more smoothly into the sauce
  • The sauce continues thickening as it stands so remove from heat slightly earlier than you think
03 -
  • Use a microplane to grate your Parmesan for the smoothest sauce texture
  • Let the chicken rest 5 minutes before slicing to keep all those juices inside

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