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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared edges and a velvety garlic cream sauce thick enough to pool around the plate. This skillet chicken dinner uses roasted-and-fresh-style garlic flavor with a glossy, Parmesan-thickened 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for best sear.
Seasonings
  • 1 Salt
  • 1 pepper
  • 1 smoked paprika
Searing fat and garlic
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 clove garlic, minced Minced for faster, fragrant cooking.
Sauce
  • 1 cup dry white wine or chicken broth Use either; deglazing flavor depends on your choice.
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated Freshly grated melts smoothly.
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper Adds a gentle heat; adjust to taste.
Garnish
  • 1 Fresh thyme
  • 1 parsley

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken breasts to the skillet and sear 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Make the garlic cream sauce
  1. Melt butter in the same pan over medium heat. Add garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Deglaze with dry white wine or chicken broth and cook 2 minutes. Stir in heavy cream and bring the mixture to a simmer.
  3. Stir in Parmesan cheese, Italian seasoning, and cayenne pepper. Simmer 4-5 minutes, stirring occasionally, until the sauce is thick and glossy.
Finish and garnish
  1. Return the chicken breasts to the pan. Spoon garlic cream sauce over each breast so the sauce pools around the edges.
  2. Garnish with fresh thyme and parsley. Let sit for 1-2 minutes so the sauce clings to the chicken before serving.

Notes

For the best texture, pat the chicken dry and let it sit briefly after seasoning so the crust forms during searing. 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. Freeze the chicken and sauce for up to 2 months, though the sauce may be slightly thinner after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a few extra minutes to thicken.