Creamy garlic chicken is all about getting two things right: juicy, properly browned chicken and a smooth garlic-Parmesan sauce.
The method is simple, but the order matters. The chicken is browned first and removed from the skillet, leaving flavorful browned bits behind. Garlic is then cooked briefly before broth loosens those browned bits from the pan. Cream and Parmesan turn that mixture into the sauce, and the chicken returns only long enough to finish cooking.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1–2 tablespoons olive oil
- 1–2 tablespoons butter
For the garlic cream sauce
- 4–6 garlic cloves, freshly minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1–2 tablespoons chopped fresh parsley
You’ll also need a large skillet with enough room to brown the chicken without crowding the pieces together.