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Pan-seared chicken breast in a creamy garlic sauce served with pasta.
Juicy chicken in a rich garlic parmesan cream sauce.

Creamy Garlic Butter Skillet Chicken

Author: Flavelo
Recipes Main Courses
Chicken breast is lean and can dry out easily. A rich cream sauce not only adds flavor but provides necessary mouthfeel and moisture. The skillet technique focuses on deglazing: dissolving the browned bits (fond) from searing the chicken into the cream to create a sauce with deep flavor.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Modern Bistro

Ingredients

Equipment Needed

  • Large Skillet
  • Meat mallet (for pounding)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice the chicken breasts horizontally or pound them to even thickness. Season with salt and pepper.

Tip: Even thickness ensures even cooking so you don't dry out the thin ends.
2 ✓

Heat olive oil in the skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown. Remove and set aside.

Tip: The chicken doesn't need to be fully cooked yet; it will finish in the sauce. Focus on getting a nice crust.
3 ✓

In the same pan, melt the butter and sauté the minced garlic for 30 seconds until fragrant.

Tip: Butter adds richness to the sauce foundation.
4 ✓

Pour in the heavy cream and simmer until it starts to thicken (reduce). Scrape up any browned bits from the pan bottom.

Tip: Deglazing these browned bits adds immense flavor to the sauce.
5 ✓

Return the chicken (and any juices) to the pan. Stir in the Parmesan cheese and simmer for 2-3 minutes until the sauce coats the spoon and chicken is cooked through.

Tip: The cheese acts as a thickener. Add a splash of water if it gets too thick.
6 ✓

Garnish with fresh parsley and serve over pasta or rice.

Tip: Fresh herbs brighten the rich dish.

Recipe FAQ

Why is the chicken tough?
You overcooked it. Chicken breast cooks fast; once the center is white, it's done. Prolonged cooking tightens the fibers.
Why is the sauce thin?
You didn't reduce the cream long enough, or used half-and-half instead of heavy cream.

Ingredients

  • 1 lb Boneless, Skinless Chicken Breast
  • 1 cup Heavy Cream
  • 2 tbsp Butter
  • 3 cloves Garlic, minced
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 cup Grated Parmesan Cheese
  • 1 bunch Fresh Parsley