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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared cutlets and a velvety garlic cream sauce that pools around the plate. Roasted-and-fresh-style garlic flavor is built by sautéing minced garlic, deglazing, then simmering until thick and glossy.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.25 smoked paprika to taste
  • 2 tbsp olive oil
Creamy garlic sauce
  • 2 tbsp butter
  • 8 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
Garnish
  • 0.5 fresh thyme for garnish
  • 0.5 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts all over with salt, black pepper, and smoked paprika to taste. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side, until golden and the internal temperature reaches 165°F, then remove to a plate.
Build the garlic cream sauce
  1. Melt butter in the same pan over medium heat. Add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Pour in the dry white wine or chicken broth to deglaze the pan. Cook for 2 minutes, then stir in the heavy cream and bring to a simmer.
  3. Stir in Parmesan cheese, Italian seasoning, and cayenne pepper. Simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken breasts to the pan. Spoon the garlic cream sauce over each breast to coat.
  2. Garnish with fresh thyme and fresh parsley. Serve immediately while the sauce is thick and glistening.

Notes

For best texture, pat the chicken dry before seasoning so you get deep golden sear. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth if needed. Freezing is not recommended because the cream sauce can break. For a lighter option, use half-and-half instead of heavy cream, simmer a little longer to thicken.