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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with a skillet sear and a thick, glossy garlic cream sauce. Juicy, golden chicken breasts are bathed in a velvety sauce that pools around the edges for an easy weeknight chicken dinner.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken Breasts
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent cooking.
  • salt Season to taste.
  • pepper Season to taste.
  • smoked paprika Season to taste.
  • 2 tbsp olive oil
Creamy Garlic Sauce
  • 2 tbsp butter
  • 8 clove garlic, minced Minced for fast browning and fragrance.
  • 0.5 cup dry white wine or chicken broth Choose one; deglazes the pan.
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated Add gradually so it melts smoothly.
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper Adjust to taste for mild to spicy heat.
  • fresh thyme For garnish.
  • parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and smoked paprika to taste, then pat lightly so the coating sticks. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Place chicken in the skillet and sear for 5-6 minutes per side, until golden and the internal temperature reaches 165°F. Remove chicken to a plate and tent loosely to keep warm.
Build the garlicky 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. Keep the heat at medium so the garlic doesn’t burn.
  2. Deglaze with white wine and cook for 2 minutes, stirring to lift the browned bits from the pan. The liquid should reduce slightly before cream goes in.
  3. Stir in heavy cream and bring the mixture to a simmer. Allow small bubbles to break the surface for even thickening.
Thicken and finish
  1. Add Parmesan cheese, Italian seasoning, and cayenne pepper, then simmer for 4-5 minutes until the sauce is thick and glossy. Stir occasionally so it stays smooth and coats the back of a spoon.
  2. Return the chicken breasts to the pan and spoon the garlic cream sauce over each breast. Let the chicken warm in the sauce for 1-2 minutes so the edges look creamy.
  3. Garnish with fresh thyme and parsley, then spoon any extra sauce from the pan over the top. Serve immediately while the sauce is glistening and pooled at the base.

Notes

Pro tip: mince the garlic finely so it turns golden quickly without burning, which keeps the sauce sweet and aromatic. Store leftovers in an airtight container in the refrigerator for 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 heavy cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a few minutes longer to thicken.