One Pan Creamy Garlic Chicken Breasts
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breasts about 1½ pounds total
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cloves garlic minced
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ⅔ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Prep the chicken: Slice each chicken breast horizontally to create four thinner cutlets. If needed, gently pound them to an even thickness (about ½ inch thick). Pat dry with paper towels.
- Season: In a small bowl, mix the garlic powder, paprika, salt, and pepper. Season both sides of the chicken evenly.
- Sear: Heat the oil in a large skillet over medium-high. Sear the chicken for 3–5 minutes per side until golden and just shy of 165°F (74°C) at the thickest part. Transfer to a plate to rest. The temperature will rise as it sits.
- Sauté the garlic: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
- Deglaze and season: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3–4 minutes to reduce slightly.
- Add the cream: Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Cook, stirring, until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste and adjust seasoning if needed.
- Return chicken to the pan: Remove the pan from the heat and return the chicken to the skillet. Spoon the sauce over the top until everything is coated. Let sit for a few minutes before serving so the sauce clings to the chicken.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave at 50 percent power until warmed through. This can be frozen for up to 3 to 4 months, though cream-based sauces may separate slightly after thawing. Let it thaw overnight in the refrigerator before reheating.
