Ingredients
Equipment
Method
- Slice each chicken breast horizontally to create four thinner cutlets.
- If needed, gently pound the chicken to an even thickness of about 1/2 inch.
- Pat the chicken dry with paper towels.
- In a small bowl, mix the garlic powder, paprika, salt, and black pepper.
- Season both sides of the chicken evenly with the seasoning mixture.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3 to 5 minutes per side, until golden and the thickest part reaches 160°F (71°C).
- Transfer the chicken to a plate and let it rest. The temperature will rise to 165°F (74°C) as it sits.
- Reduce the heat to medium.
- Add the butter to the same skillet and let it melt.
- Stir in the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the Italian seasoning.
- Simmer for 3 to 4 minutes to reduce slightly.
- Reduce the heat to medium-low, then stir in the heavy cream and Parmesan cheese.
- Cook, stirring, until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes.
- Taste the sauce and adjust the seasoning if needed.
- Remove the pan from the heat and return the chicken to the skillet.
- Spoon the sauce over the chicken until everything is coated.
- Let the chicken sit for a few minutes before serving so the sauce clings to the chicken.
Notes
One Pan Creamy Garlic Chicken Breasts are made with tender chicken cutlets and a rich Parmesan cream sauce.
This recipe is ready in about 30 minutes.
For best results, do not overcook the chicken. Let it rest after searing so it stays juicy.
Serve with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.