Creamy Garlic Parmesan Chicken
Juicy seared chicken breasts simmered in a velvety garlic parmesan cream sauce, perfect for a quick and indulgent weeknight dinner.
Equipment
- Large Skillet
- Whisk
- Cutting board and knife
Ingredients
- 4 boneless skinless chicken breasts pounded thin for even cooking
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup parmesan cheese freshly grated
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Pat chicken breasts dry and season generously with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same pan, add minced garlic and sauté until fragrant (about 30 seconds). Pour in chicken broth to deglaze the pan, scraping up brown bits. Stir in heavy cream, parmesan cheese, and extra seasoning. Whisk until smooth and creamy.
- Return chicken to the skillet, spoon sauce over the top, and simmer for 3–4 minutes until the sauce thickens and chicken is heated through.
- Garnish with fresh parsley and serve hot with pasta, mashed potatoes, or vegetables.
Notes
Use freshly grated parmesan for the best creamy texture.
Add vegetables like spinach or mushrooms for variety.
Store leftovers in an airtight container in the fridge for up to 3 days.