Description
This Creamy Garlic Chicken recipe features tender chicken breasts cooked in a rich and luscious garlic Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that impresses with minimal effort.
Ingredients
Scale
Chicken
- 4 chicken breasts
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes per side until they develop a golden-brown crust and are cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make Sauce: Pour in the chicken broth, heavy cream, and grated Parmesan cheese. Stir continuously over medium heat until the sauce thickens and becomes creamy, forming a smooth garlic Parmesan base.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them, and let them simmer together for a few minutes to meld the flavors.
- Finish and Garnish: Stir in the lemon juice for a bright, fresh note. Garnish with freshly chopped parsley before serving to add color and a subtle herbal kick.
Notes
- Use fresh garlic for the best, most pungent flavor.
- Ensure chicken is cooked through by checking that internal temperature reaches 165°F (75°C).
- The sauce will thicken more as it cools, so cook to a creamy consistency but avoid over-thickening.
- For a lower fat version, substitute heavy cream with half-and-half or a lighter cream option, though the sauce may be less rich.
- Serve this dish with steamed vegetables, mashed potatoes, or over pasta for a complete meal.
