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Prep Time5 Mins
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Cook Time20 Mins
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Serving4
Some nights call for a dinner that feels like a hug, and this creamy garlic chicken is exactly that. Chicken breasts get a good golden sear, then finish simmering in a rich garlic Parmesan cream sauce that you’ll want to spoon over everything on the plate. It tastes like a restaurant dish but comes together in one pan in about 25 minutes.
I serve it over mashed potatoes or buttered pasta so nothing of that sauce goes to waste, with a simple green vegetable on the side. It’s the kind of recipe that earns a permanent spot in the weeknight rotation — short ingredient list, big comfort.
Why You’ll Love This Recipe
- One pan and about 25 minutes from start to finish
- A rich, garlicky Parmesan cream sauce that coats every bite
- Only a handful of ingredients, most of them pantry basics
- Feels special enough for company but easy enough for a Tuesday
Tips & Variations
- Pound thicker chicken breasts to an even thickness so they cook at the same rate and stay juicy.
- Let the cream simmer gently — a hard boil can make the sauce separate.
- If your sauce gets thicker than you like, stir in a splash of extra cream to loosen it.
Ingredients
Directions
Pat the chicken breasts dry and season both sides with salt and pepper. Sear in a large skillet over medium-high heat until golden on both sides, about 5–6 minutes per side. Set the chicken aside on a plate.
In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds, just until fragrant. Pour in the heavy cream, add the Parmesan, and stir until the sauce is smooth.
Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 5–7 minutes, until the sauce thickens a bit and the chicken is cooked through.
Spoon the sauce over the chicken, garnish with parsley, and serve warm.
Conclusion
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream if the sauce needs loosening.
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