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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared cutlets and a velvety, intensely garlicky cream sauce. The garlic cream sauce turns thick and glossy, pooling around the edges of the plate for an easy weeknight skillet chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic cloves 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 g fresh thyme for garnish
  • 0.25 g fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, black pepper, and smoked paprika to taste. Heat the skillet with olive oil over medium-high heat and add the chicken.
  2. Sear the chicken for 5-6 minutes per side over medium-high heat, turning once, until golden and internal temperature reaches 165°F. Remove the chicken to a plate and keep it warm.
Make the garlic cream sauce
  1. Melt the butter in the same pan over medium heat, then add the garlic cloves minced and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden. Use the motion of frequent stirring to keep garlic from browning too fast.
  2. Deglaze with dry white wine or chicken broth and cook for 2 minutes, stirring to release browned bits from the pan. Scrape the bottom so the sauce will be smooth and deeply flavored.
  3. Stir in the heavy cream and bring it to a simmer over medium heat. Look for small bubbles that continue steadily at the edges.
  4. Add Parmesan cheese, Italian seasoning, and cayenne pepper, then simmer for 4-5 minutes until the sauce is thick and glossy. Spoon a little sauce on the back of a spoon; it should coat and cling.
Finish and garnish
  1. Return the chicken breasts to the pan and spoon garlic cream sauce over each breast. Coat the tops and let the chicken warm through in the sauce for a moment.
  2. Garnish with fresh thyme and fresh parsley. Serve immediately while the sauce is glistening and pooled around the base.

Notes

For the juiciest sear, pat the boneless skinless chicken breasts dry before seasoning and avoid moving them during the first side cook until they’re golden. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half in place of heavy cream and simmer 1-2 minutes longer until slightly thickened.