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A skillet of Creamy Tuscan chicken with spinach and parmesan, served over a bed of white rice and garnished with fresh parsley.

Creamy Garlic Chicken

This succulent Creamy Garlic Chicken features tender pan-seared chicken breasts smothered in a rich, buttery, and incredibly flavorful garlic Parmesan cream sauce. It's an easy weeknight meal that tastes gourmet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch thick cutlets or tenders
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Garlic Powder
For the Creamy Garlic Sauce
  • 2 tbsp Unsalted Butter
  • 6-8 cloves Garlic minced
  • 1/2 cup Chicken Broth low sodium
  • 1.5 cups Heavy Cream
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes optional, for a kick
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper or to taste
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large Skillet (oven-safe optional)
  • Whisk
  • Tongs
  • Cutting Board

Method
 

Prepare the Chicken
  1. Pat the chicken cutlets dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the skillet, being careful not to overcrowd the pan. You may need to cook in batches.
  3. Sear the chicken for 3-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate; cover loosely with foil to keep warm.
Make the Creamy Garlic Sauce
  1. Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and let it reduce slightly for 1-2 minutes.
  3. Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a low simmer, stirring occasionally, and cook for 3-5 minutes until it begins to thicken.
  4. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. Taste the sauce and adjust salt and pepper as needed.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy garlic sauce. Spoon some of the sauce over the chicken.
  2. Garnish generously with fresh chopped parsley before serving. Serve immediately with your favorite sides like pasta, rice, mashed potatoes, or steamed vegetables.

Notes

For thicker sauce, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce before adding the Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.