Description

Tender chicken breasts simmer in a rich, velvety garlic cream sauce for a comforting one-pan meal that feels elegant yet simple. Perfect for busy weeknights or special dinners alike.

Ingredients

4 boneless skinless chicken breasts

Salt to taste

Black pepper to taste

1 teaspoon paprika

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon butter

1 tablespoon chopped fresh parsley

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Instructions

Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
Add the heavy cream, Parmesan cheese, and Italian seasoning. Stir well and simmer for about 5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 5 minutes to meld the flavors.
Garnish with chopped fresh parsley and serve warm.

Notes

Add sliced mushrooms or spinach to the sauce for extra flavor and texture.

Sprinkle red pepper flakes for a bit of heat.

Substitute half-and-half for a lighter sauce, though it will be less rich.

Boneless, skinless chicken thighs can be used for a juicier result.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce if needed.

Cream-based sauces may separate slightly if frozen; reheat gently while stirring to recombine.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan Fry
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520 kcal
Sugar: 2 g
Sodium: 720 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 45 g
Cholesterol: 165 mg