Description
A rich and creamy garlic chicken dish that is quick and easy to prepare, perfect for weeknights or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 cup chicken broth (240 ml), low-sodium preferred
- 1 cup grated Parmesan cheese (about 100 g)
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry and season both sides generously with salt and pepper. If breasts are uneven, gently pound to even thickness (about 1/2 inch) for even cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden-brown and cooked to an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to rest.
- Reduce heat to medium. Add minced garlic to the same pan; sauté 30–45 seconds until fragrant but not browned.
- Deglaze the pan with the chicken broth, scraping up browned bits with a wooden spoon. Let broth reduce slightly for 1–2 minutes.
- Stir in heavy cream and Italian seasoning. Bring to a gentle simmer (do not boil vigorously).
- Slowly add grated Parmesan a little at a time, whisking to melt and smooth the sauce. Simmer gently 2–3 minutes until sauce thickens to coat the back of a spoon.
- Return chicken to the pan, spoon sauce over breasts, and simmer 1–2 minutes to reheat and marry flavors. Check internal temperature again to ensure 165°F (74°C).
- Garnish with chopped parsley and serve immediately.
Notes
Use fresh-grated Parmesan for a silkier melt and avoid boiling the sauce once cream is added to prevent curdling. Resting chicken keeps juices locked in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 62g
- Cholesterol: 180mg