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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with a velvety, intensely garlicky cream sauce thick enough to pool around the edges. Juicy seared chicken is bathed in a garlic cream sauce chicken skillet-style, with roasted and fresh garlic flavor built into the pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp smoked paprika to taste
Garlic cream sauce
  • 2 tbsp olive oil
  • 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
  • 1 fresh thyme for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear for 5-6 minutes per side until golden, reaching 165°F inside; remove the chicken to a plate.
Build the garlic cream sauce
  1. Melt 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.
  2. Pour in the white wine (or chicken broth) to deglaze and cook for 2 minutes. Scrape up browned bits as the liquid reduces slightly.
  3. Stir in the heavy cream and bring it to a simmer. Keep it at a gentle simmer until the mixture looks smooth and ready for thickening.
  4. Add Parmesan, Italian seasoning, and cayenne, then simmer for 4-5 minutes until the sauce is thick and glossy. Keep stirring so the cheese melts evenly and the sauce clings to the spoon.
Finish and serve
  1. Return the chicken breasts to the pan and spoon garlic cream sauce over each breast. Let the chicken warm in the sauce for about 1 minute so the coating looks glossy.
  2. Garnish with fresh thyme and parsley. Serve immediately while the sauce pools around the base of the chicken.

Notes

For best texture, sear without moving the chicken until each side is deeply golden, then confirm doneness with an instant-read thermometer (165°F). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can split. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (simmer a little longer to thicken).