This creamy garlic chicken is a rich and flavorful dish that’s perfect for a cozy dinner. Tender chicken breasts are seared to perfection and then smothered in a creamy garlic sauce infused with Parmesan, herbs, and just a hint of spice. It’s an easy recipe that feels indulgent yet comes together quickly, making it ideal for both weeknights and special occasions.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)
- 1 teaspoon of dried basil (or 1 tablespoon of fresh basil)
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare and Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (reaching an internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside.
- Sauté the Garlic: Lower the heat to medium in the same skillet. Add the garlic and sauté for a minute until fragrant.Add the minced garlic and sauté for 1–2 minutes, stirring frequently to avoid burning.
- Make the Cream Sauce : Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream, grated Parmesan cheese, thyme, basil, onion powder, and red pepper flakes (if using). Simmer for 3–4 minutes, stirring often, until the sauce begins to thicken.
- Add the Chicken to the Sauce: Place the chicken breasts back into the skillet, spooning the sauce over them. Let it simmer for another 2–3 minutes to heat the chicken through and allow the flavors to combine.
- Garnish and Serve: Take off the heat and finish with a sprinkle of fresh parsley, if desired. Serve hot over pasta, rice, or with roasted vegetables.
Conclusion:
This creamy garlic chicken is the epitome of comfort food. With tender chicken and a luscious garlic-infused cream sauce, it’s a recipe that’s both easy to make and full of flavor. Perfect for busy weeknights or elegant dinners, it’s sure to become a family favorite.
Creamy Garlic Chicken
Tenderchicken breasts in a rich, garlicky cream sauce with Parmesan and herbs—asimple yet decadent main dish for any meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon of dried thyme or 1 tablespoon of fresh thyme
- 1 teaspoon of dried basil or 1 tablespoon of fresh basil
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes optional
- Fresh parsley for garnish optional
Instructions
- Prepare and Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (reaching an internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside.
- Sauté the Garlic: Lower the heat to medium in the same skillet. Add the garlic and sauté for a minute until fragrant. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to avoid burning.
- Make the Cream Sauce : Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream, grated Parmesan cheese, thyme, basil, onion powder, and red pepper flakes (if using). Simmer for 3–4 minutes, stirring often, until the sauce begins to thicken.
- Add the Chicken to the Sauce: Place the chicken breasts back into the skillet, spooning the sauce over them. Let it simmer for another 2–3 minutes to heat the chicken through and allow the flavors to combine.
- Garnish and Serve: Take off the heat and finish with a sprinkle of fresh parsley, if desired. Serve hot over pasta, rice, or with roasted vegetables.