Go Back
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

Tender chicken breasts pan-seared to perfection, then smothered in a rich, velvety creamy garlic sauce. This comforting dish is incredibly flavorful and surprisingly easy to make, perfect for a weeknight meal or a special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
For the Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional, for a kick
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Tongs
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets (or pound them to an even 1/2-inch thickness if preferred).
  2. Season both sides of the chicken cutlets evenly with salt, black pepper, and paprika.
Cook the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken cutlets.
  2. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate.
Make the Creamy Garlic Sauce
  1. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the broth to reduce slightly.
  3. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk constantly until the cheese is melted and the sauce begins to thicken, about 3-5 minutes.
  4. Return the cooked chicken to the skillet, nestling it into the creamy garlic sauce. Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
Serve
  1. Garnish with fresh chopped parsley and serve immediately. Delicious with pasta, rice, or steamed vegetables.

Notes

For extra flavor, you can marinate the chicken in a little olive oil, garlic powder, and herbs for 30 minutes before cooking. Leftovers can be stored 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. If you prefer a thicker sauce, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (slurry) to the sauce during step 7 and whisk until it thickens.