Description
Creamy Garlic Chicken Breasts feature tender chicken breasts cooked in a rich garlic cream sauce, making it a delightful option for a quick dinner or weeknight meal.
Ingredients
Scale
- 4 boneless skinless chicken breasts, or 2 large breasts halved horizontally
- 1 teaspoon italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup (31 g) all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 5 teaspoons garlic, minced
- 1 cup (8 ounces) chicken broth
- ½ cup (119 g) heavy cream
- ¼ cup (25 g) finely grated parmesan cheese
- 1–2 teaspoons fresh lemon juice, optional, to brighten flavor
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken breasts with italian seasoning, salt, black pepper, and garlic powder.
- Coat the chicken in flour on both sides.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 5-7 minutes each side. Remove from the skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic, sautéing until fragrant for about 1 minute.
- Pour in the chicken broth and scrape the bottom of the pan to release the brown bits.
- Stir in the heavy cream and parmesan cheese, allowing it to simmer for a few minutes until thickened.
- Return the chicken to the skillet, and drizzle with fresh lemon juice if desired.
- Garnish with chopped parsley before serving.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
Heavy cream makes the sauce richer, but you can use half-and-half for a lighter version.
Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid curdling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg