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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared chicken and a velvety, intensely garlicky cream sauce that pools around the plate edges. Sear in a skillet, then simmer garlic cream until thick and glossy for an easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp smoked paprika to taste
Garlic cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic minced
  • 0.5 cup dry white wine or chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
  • 0.25 fresh thyme for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F, then remove.
Make the garlic cream sauce
  1. Melt the butter in the same pan over medium heat. Add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Deglaze the pan with white wine and cook for 2 minutes, stirring as needed. Stir in heavy cream and bring to a simmer over medium heat.
  3. Add Parmesan cheese, Italian seasoning, and cayenne pepper. Simmer for 4-5 minutes, stirring occasionally, until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken breasts to the pan. Spoon the garlic cream sauce over each breast.
  2. Garnish with fresh thyme and fresh parsley. Serve immediately while the sauce is pooling and glistening around the chicken.

Notes

Pro tip: keep the sauce at a gentle simmer (not a rolling boil) to prevent heavy cream from breaking and to help Parmesan melt smoothly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over low heat with a splash of cream or broth. Freezing is not recommended for best sauce texture. For a lighter option, substitute half-and-half for heavy cream, knowing the sauce may be slightly less thick.