Description
This Creamy Garlic Chicken features tender, juicy chicken breasts perfectly seared and smothered in a luxurious garlic cream sauce. Ready in just 30 minutes, this restaurant-quality dish is surprisingly simple to make at home. The rich, velvety sauce made with heavy cream, fresh garlic, and Parmesan cheese creates an unforgettable meal that’s perfect for both busy weeknights and special occasions. Serve over pasta, rice, or with crusty bread to soak up every drop of the incredible sauce.
Ingredients
4 boneless, skinless chicken breasts (about 1½ to 2 pounds)
2 tablespoons olive oil
3 tablespoons butter, divided
6–8 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth (low-sodium)
½ cup grated Parmesan cheese (freshly grated)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Juice of ½ lemon
Instructions
1. Pound chicken breasts to even thickness (about ¾-inch). Pat completely dry with paper towels and season both sides generously with salt and black pepper. Let sit at room temperature for 15-20 minutes.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
3. Add chicken breasts to the pan without overcrowding. Sear for 5-7 minutes on the first side without moving, until deep golden-brown.
4. Flip chicken and cook for 5-6 minutes on the second side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan.
6. Add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
7. Pour in chicken broth and scrape up any browned bits from the pan bottom with a wooden spoon.
8. Add heavy cream, Italian seasoning, and red pepper flakes. Stir to combine and bring to a gentle simmer.
9. Let sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
10. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
11. Return chicken breasts to the pan, spooning sauce over them. Simmer together for 2-3 minutes.
12. Remove from heat, stir in lemon juice and fresh parsley. Serve immediately with your choice of sides.
Notes
For even cooking, chicken breasts should be uniform thickness. Use a meat mallet to pound them if needed.
Don’t skip patting the chicken dry—this is crucial for achieving a golden sear.
Use freshly grated Parmesan from a block, not pre-shredded, for the smoothest sauce.
Cook garlic just until fragrant (30-60 seconds). Burned garlic will make the sauce bitter.
Full-fat heavy cream is essential. Low-fat versions will curdle and separate.
Add Parmesan on low heat and stir gently to prevent the cheese from becoming grainy.
Chicken is done at 165°F internal temperature. Use an instant-read thermometer for accuracy.
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth to restore consistency.
This recipe is naturally low-carb and keto-friendly. Serve with cauliflower rice or zucchini noodles for a complete keto meal.
- Prep Time: 20
- Cook Time: 20
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 165mg
Keywords: creamy garlic chicken, garlic cream sauce, pan-seared chicken, easy chicken recipe, chicken breast dinner