Description
Creamy Garlic Chicken: Indulge in tender chicken smothered in a luxurious creamy garlic sauce. Comforting, quick, and perfect for a crowd.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts (about 4 medium breasts)
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) unsalted butter, divided
- 8–10 cloves garlic, minced (about 3 tablespoons)
- 1 cup (240ml) chicken broth, low sodium
- 1½ cups (360ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Chicken Season 1½ pounds of chicken breasts generously with salt and freshly ground pepper on both sides. If the breasts are particularly thick, gently pound them to an even ¾-inch thickness between pieces of plastic wrap. This ensures even cooking and tenderness in your Creamy Garlic Chicken. Allow the seasoned chicken to sit at room temperature for 5-10 minutes to take the chill off.
- Step 2: Sear the Chicken Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place the chicken in the hot pan without overcrowding—work in batches if necessary. Cook undisturbed for 5-6 minutes until deeply golden, then flip and cook for another 4-5 minutes. The chicken should be almost but not completely cooked through (it will finish cooking in the sauce later). Transfer to a clean plate and tent loosely with foil to keep warm.
- Step 3: Create the Garlic Base Reduce heat to medium-low and add 2 tablespoons of butter to the same pan, allowing it to melt while scraping up those flavorful browned bits from the chicken. Add the minced garlic and cook for 30-45 seconds until fragrant, stirring constantly to prevent browning. This is where the magic begins for your Creamy Garlic Chicken sauce—the garlic infuses the butter with its aromatic compounds.
- Step 4: Build the Sauce Pour in 1 cup of chicken broth, using it to deglaze the pan by scraping up any remaining browned bits. Bring to a simmer and reduce by half, about 3-4 minutes. Now add 1½ cups heavy cream, dried Italian herbs, and red pepper flakes if using. Maintain a gentle simmer and cook for 5-7 minutes until the sauce begins to thicken. Stir occasionally and watch the heat carefully to prevent the cream from separating.
- Step 5: Finish and Serve Once the sauce has thickened slightly, stir in the Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper. Return the chicken and any accumulated juices to the pan, nestling the pieces into the sauce. Simmer gently for 2-3 minutes until chicken is completely cooked through and registers 165°F (74°C) on an instant-read thermometer. Add the remaining tablespoon of butter and swirl it in to give the sauce a glossy finish. Garnish your completed Creamy Garlic Chicken with fresh parsley and serve immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 295g)
- Calories: 561
- Sugar: 2g
- Sodium: 661mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0.7g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 166mg