Description
This Creamy Garlic Chicken is a quick and delicious one-pan dish featuring juicy chicken breasts in a rich, velvety garlic cream sauce. Perfect for a comforting weeknight dinner, serve it over mashed potatoes, pasta, or rice for a complete meal.
Ingredients
Units
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- For the Sauce:
- 2 tablespoons unsalted butter
- 4–5 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken breasts on both sides with garlic powder, paprika, salt, and pepper.
- Cook the Chicken:
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant.
- Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 2–3 minutes.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
- Combine and Serve:
- Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for 3–4 minutes to absorb the flavors.
- Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but note the sauce may be less thick.
- Add sautéed spinach or mushrooms to the sauce for extra flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.