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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared chicken and a velvety, intensely garlicky cream sauce. Roasted-and-fresh-style garlic flavor is simmered until thick and glossy enough to pool around the base of each chicken breast.
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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 breasts
  • 4 boneless skinless chicken breasts
  • Salt to taste
  • pepper to taste
  • smoked paprika to taste
Garlic cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic, 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
  • fresh thyme for garnish
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken breasts with salt, pepper, and smoked paprika. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove to a plate.
Build the garlicky 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. Deglaze with white wine (or chicken broth) and cook for 2 minutes. Stir in heavy cream and bring to a simmer.
  3. Stir in Parmesan, Italian seasoning, and cayenne pepper. Simmer for 4-5 minutes, stirring as needed, until the sauce is thick and glossy (it should lightly coat the spoon).
Finish and serve
  1. Return the seared chicken breasts to the pan. Spoon garlic cream sauce over each breast so the sauce pools around the edges of the chicken.
  2. Garnish with fresh thyme and parsley. Serve immediately while the sauce is hot and glistening.

Notes

For the best texture, sear the chicken without moving it for the first 3-4 minutes per side so you get a deep golden crust. 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 to loosen the sauce. Freezing isn’t recommended because the cream can separate when thawed. If you want a lighter option, use half-and-half in place of heavy cream, simmering a bit longer to thicken.