Creamy Garlic Chicken (Printable Version)
Tender chicken breasts in a rich garlic and Parmesan cream sauce for quick, flavorful dinners.
# Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Oils and Fats
02 -
30 ml olive oil
→ Aromatics
03 -
4 cloves garlic, minced
→ Liquids
04 -
240 ml chicken broth
05 -
240 ml heavy cream
→ Dairy
06 -
50 g grated Parmesan cheese
→ Herbs and Seasonings
07 -
5 ml Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Generously season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
02 -
Reduce heat slightly and add minced garlic to the same skillet. Sauté for 1 minute until fragrant, avoiding burning.
03 -
Pour chicken broth into the skillet, scraping browned bits off the bottom. Simmer for a few minutes to slightly reduce the liquid.
04 -
Stir in heavy cream and grated Parmesan cheese. Continuously stir until cheese is melted and sauce thickens.
05 -
Add Italian seasoning and adjust salt and pepper to taste. Allow the sauce to simmer for 2 minutes to meld flavors.
06 -
Place seared chicken breasts back into the skillet, coating thoroughly with sauce. Simmer an additional 2-3 minutes to absorb flavors.
07 -
Remove from heat and garnish with freshly chopped parsley. Serve hot with preferred accompaniments such as pasta, mashed potatoes, or vegetables.
# Notes:
01 -
For a thicker sauce, incorporate a slurry of 5 ml cornstarch with 15 ml water and simmer until thickened. A squeeze of fresh lemon juice added before serving brightens the sauce.
02 -
Ensure chicken reaches an internal temperature of 74°C to retain juiciness and safety.
03 -
Leftovers can be refrigerated for up to 3 days in an airtight container or frozen for 2 months; reheat gently to prevent sauce separation.