Savory Garlic Chicken in a Creamy Sauce
Ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or unsalted butter
- 6 cloves of garlic minced (or more if you're a garlic lover)
- 1/2 cup chicken broth low sodium is best
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard optional but adds depth
- 1/4 teaspoon crushed red pepper flakes optional for heat
- Fresh parsley chopped, for garnish
Optional add-ins: sliced mushrooms, baby spinach, or sun-dried tomatoes for extra flavor and color.
Instructions
- Start by prepping the chicken. Pat the chicken dry with paper towels to remove excess moisture, which will help the pieces sear properly and develop a golden crust. Season both sides with salt, pepper, garlic powder, and Italian seasoning. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook for about 6–7 minutes on each side (depending on thickness), until it’s golden brown and cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
- In the same pan, reduce the heat slightly and add a bit more oil or butter if needed. Add the minced garlic and sauté for about 1–2 minutes, stirring constantly. Be careful not to let the garlic burn—it should turn lightly golden and smell aromatic. Deglaze the pan by pouring in the chicken broth. Scrape up the browned bits from the bottom of the pan using a wooden spoon—those bits carry loads of flavor. Let the broth simmer for 2–3 minutes to reduce slightly.
- Next, stir in the heavy cream and reduce the heat to low. Let the cream simmer for 3–5 minutes until it starts to thicken, stirring occasionally. Add the grated Parmesan cheese gradually, whisking to melt it into the sauce. At this stage, you can add the Dijon mustard for a subtle tang and crushed red pepper flakes if you want a hint of spice. Taste the sauce and adjust salt and pepper as needed.
- Once the sauce has thickened slightly and is silky smooth, return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer together for another 3–4 minutes, so the chicken absorbs some of the creamy garlic flavor. If using spinach or mushrooms, stir them in during this final stage. Garnish with freshly chopped parsley before serving for a touch of freshness and color.
Notes
Use freshly grated Parmesan instead of pre-packaged shredded cheese—it melts better and delivers a richer flavor. Let the chicken rest for a couple of minutes after cooking to keep it juicy when you return it to the pan. If your sauce is too thick, you can loosen it with a splash of chicken broth or milk. If it's too thin, let it simmer uncovered for a few extra minutes. Always taste your sauce before serving and adjust seasoning—garlic cream sauce should be bold and savory with a gentle creaminess.