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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy, golden seared meat and a velvety garlic cream pan sauce thick enough to pool around the plate. Roasted-style mellow flavor comes from sautéing minced garlic until golden, then simmering it with wine, heavy cream, and Parmesan for a glossy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 Salt
  • 1 pepper
  • 1 smoked paprika
Searing & aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic, minced
Sauce
  • 0.5 cup dry white wine or chicken broth
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
Garnish
  • 1 fresh thyme
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat, then sear until golden with an internal temperature of 165°F, 5-6 minutes per side, and remove to a plate.
Build the garlic cream sauce
  1. Melt the butter in the same pan over medium heat, then add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden. Stir to prevent browning too fast.
  2. Deglaze with the dry white wine or chicken broth, then cook for 2 minutes. Scrape up browned bits from the pan so they dissolve into the liquid.
  3. Stir in the heavy cream and bring the mixture to a simmer. Keep it at a gentle simmer, not a boil, to maintain a silky texture.
  4. Add Parmesan, Italian seasoning, and cayenne pepper, then simmer for 4-5 minutes until the sauce is thick and glossy. Stir occasionally so the sauce thickens evenly.
Finish and serve
  1. Return the chicken breasts to the pan, then spoon the garlic cream sauce over each breast. Cook just long enough to re-warm and coat the chicken.
  2. Garnish with fresh thyme and fresh parsley. Serve while the sauce is glistening and still pooling around the base.

Notes

For best results, pat the chicken dry before seasoning so the sear turns deep golden. Store leftovers in the fridge up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Freezing is not recommended because cream sauces can separate after thawing. If you want a lighter option, substitute half-and-half for heavy cream, noting the sauce may be slightly less thick.