Go Back
Creamy Garlic Parmesan Chicken Breast with herbs and spices

Creamy Garlic Parmesan Chicken Breast

A delightful chicken dish enveloped in a rich garlic and Parmesan cream sauce, perfect for impressing family or guests during any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Protein
  • 2 pieces large boneless, skinless chicken breasts Trim any excess fat and pat dry.
Liquids/Dairy
  • 1 tablespoon olive oil For searing the chicken.
  • 2 tablespoons butter For sautéing garlic.
  • 1 cup heavy cream Rich texture; can substitute with half-and-half or coconut milk.
  • 1/2 cup grated Parmesan cheese Add after the cream is simmered.
Aromatics & Vegetables
  • 4 cloves garlic (minced) Fresh minced garlic enhances flavor.
Seasoning/Spice Blend
  • 1 teaspoon Italian seasoning Adds Italian flair to the sauce.
  • to taste salt and black pepper Season as per preference.
Optional Finishing Ingredients
  • to taste fresh chopped parsley For garnish before serving.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
  3. Transfer the chicken to a plate and cover with foil to keep warm.
Making the Sauce
  1. Melt butter in the same skillet over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the heavy cream and allow it to simmer for about 3-5 minutes until slightly thickened.
  4. Stir in grated Parmesan cheese and Italian seasoning; allow cheese to melt.
  5. Return chicken breasts to the skillet, spoon sauce over them, and cook together for another 2-3 minutes.
Serving
  1. Sprinkle fresh parsley on top before serving.

Notes

For added flavor, marinate the chicken in garlic and herbs. Customize the sauce by adding sun-dried tomatoes or spinach. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.