Creamy Garlic Chicken (Printable)

Tender chicken 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

→ Spices & Seasonings

05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon Italian seasoning

→ 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. Season both sides generously with salt, black pepper, and Italian seasoning, pressing the spices into the meat to adhere.
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 with foil.
03 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté for 2–3 minutes, stirring frequently, until onion becomes translucent and garlic is fragrant but not browned.
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 - Stir in heavy cream and grated Parmesan cheese. Whisk continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer gently for 2–3 minutes until sauce coats the back of a spoon.
06 - Return chicken breasts to the skillet, turning to coat completely in the sauce. Simmer for 3–5 minutes until chicken is heated through and flavors meld. Sprinkle with fresh parsley and additional Parmesan before serving.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Dont let the garlic brown or it will turn bitter
  • The sauce continues thickening off the heat so remove slightly early
03 -
  • Pound chicken to even thickness before cooking
  • Let the sauce rest for a minute off heat to reach perfect consistency

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