Description
This creamy garlic chicken breast recipe is rich, comforting, and loaded with flavor. Tender chicken breasts are cooked in a luscious garlic cream sauce, perfect for serving over pasta, mashed potatoes, or with crusty bread. A quick and easy dinner your family will love!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Garlic Cream Sauce:
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 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 until fragrant.
- Add Liquids and Cheese: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens.
- Combine: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes to reheat the chicken and meld flavors.
- Serve: Garnish with fresh parsley and serve immediately. Pair with your favorite sides like pasta, rice, or steamed vegetables.
Notes
- For extra richness, substitute half of the heavy cream with cream cheese.
- Add red pepper flakes to the sauce for a bit of heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.