Creamy Garlic Chicken (Printable)

Tender chicken simmered in rich garlic parmesan cream sauce

# What You 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

# How-To Steps:

01 - Generously season both sides of each chicken breast with salt, black pepper, and Italian seasoning, pressing the spices into the meat to ensure even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the 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 finely chopped onion and minced garlic to the same skillet, sautéing for 2–3 minutes until fragrant, translucent, and just beginning to caramelize.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Allow the liquid to simmer for 2 minutes, reducing slightly.
05 - Stir in heavy cream and grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth and velvety. Simmer gently for 2–3 minutes until slightly thickened.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 3–5 minutes, allowing the chicken to absorb the flavors and the sauce to coat everything evenly.
07 - Sprinkle with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot, accompanied by your choice of sides.

# Expert Tips:

01 -
  • That moment when the sauce comes together and suddenly looks like something from a fancy Italian restaurant
  • The way your house will smell absolutely incredible while this cooks
  • It comes together in under 40 minutes but tastes like you spent all day on it
02 -
  • Don't rush the garlic, if it burns it will turn bitter and ruin the entire sauce
  • Let the sauce simmer gently rather than boiling, or the cream might separate
  • The sauce thickens as it stands, so remove from heat a tiny bit before you think it's perfect
03 -
  • Pat the chicken really dry before seasoning to get that restaurant-quality golden crust
  • Use a wooden spoon to scrape up every bit of fond from the pan, that's where the flavor lives

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