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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy, golden seared meat and a velvety, intensely garlicky cream sauce. Roasted-style garlic flavor comes from freshly minced garlic cooked until golden, then simmered with cream and Parmesan until thick enough to pool around the edges.
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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
  • 0.5 tsp salt season to taste
  • 0.5 tsp pepper season to taste
  • 0.5 tsp smoked paprika season to taste
Garlic cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 cloves 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. Pat chicken breasts dry and season all over with salt, pepper, and smoked paprika. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F.
  2. Remove chicken from the skillet and set aside while you make the sauce.
Build the garlic cream sauce
  1. Melt butter in the same skillet over medium heat, then add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Add white wine (or chicken broth) and deglaze the pan, then cook for 2 minutes.
  3. Pour in heavy cream and bring to a simmer, stirring to combine.
  4. Stir in Parmesan, Italian seasoning, and cayenne pepper, then simmer 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return chicken breasts to the skillet and spoon the garlic cream sauce over each breast so the sauce pools around the edges.
  2. Garnish with fresh thyme and fresh parsley, then serve hot.

Notes

For extra flavor, keep the garlic moving while it cooks so it turns golden but doesn’t burn. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer a minute or two longer).