Creamy Garlic Chicken (Printable Version)

Tender chicken in a rich, creamy garlic Parmesan sauce

# What You'll 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

# Directions:

01 - Season the chicken breasts with salt, pepper, and Italian seasoning on both sides, pressing gently to adhere the spices.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
03 - Reduce heat to medium. Add onion and garlic to the same skillet; sauté for 2–3 minutes until fragrant and translucent, scraping up any browned bits from the bottom.
04 - Pour in the chicken broth, stirring to incorporate the flavorful browned bits. Let it simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream and Parmesan cheese, whisking continuously until the sauce is smooth and the cheese has melted. Simmer gently for another 2–3 minutes until slightly thickened.
06 - Return the chicken to the skillet, coating it generously in the sauce. Simmer for 3–5 minutes, allowing the flavors to meld together.
07 - Sprinkle with fresh parsley and additional Parmesan cheese, if desired. Serve immediately with mashed potatoes, pasta, or steamed green vegetables.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Its the kind of dinner that makes people ask when you are cooking again
02 -
  • Do not let the garlic brown or it will turn bitter and affect the whole sauce
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
  • Let the chicken rest for a few minutes before serving so it stays juicy
  • Use freshly grated Parmesan because pre shredded cheese does not melt smoothly

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