Description
Tender seared chicken breasts nestled in a silky garlic cream sauce with parmesan and fresh parsley. Comforting, quick, and weeknight-friendly.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 6 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Pat chicken dry and season on both sides with salt and black pepper.
- Heat a large skillet over medium high. Add olive oil and butter until butter melts and foams.
- Sear chicken 4 to 5 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add minced garlic and cook 30 seconds until fragrant, stirring.
- Pour in chicken broth, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer.
- Whisk in parmesan until smooth. Return chicken and any juices to the skillet. Simmer 6 to 8 minutes, turning once, until chicken is cooked through.
- Remove from heat. Stir in chopped parsley. Taste and adjust salt and pepper. Serve with your favorite sides.
Notes
- Bring cream to room temperature to help it blend smoothly.
- Keep the sauce at a gentle simmer, not a hard boil, for the creamiest texture.
- Deglaze the pan with broth after searing to capture all the flavor.
- For quicker cooking, slice thick breasts in half horizontally.
- When reheating, add a splash of broth or cream to loosen the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 150 mg
Keywords: creamy garlic chicken, skillet chicken, easy dinner, gluten free, 30 minute meals, weeknight dinner, parmesan cream sauce