Chicken Breast with Cream Sauce
Tender, golden-seared chicken breasts are finished in a rich garlic-Parmesan cream sauce with onion, chicken broth, and fresh parsley. The result is a savory, creamy main course suitable for serving with pasta, rice, mashed potatoes, cauliflower mash, or zucchini noodles.
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Ingredients
For the Chicken
- 2 –3 large skinless boneless chicken breasts, approximately 1½ pounds in total
For the Dredging Mixture
- 4 tablespoons finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 4 tablespoons plain all-purpose flour
- 2 teaspoons salt preferably kosher salt
- ½ teaspoon ground black pepper
For the Pan and Cream Sauce
- 1¼ cups full-fat heavy cream
- 2 tablespoons unsalted butter
- 1 small onion finely diced
- ½ cup grated Parmesan cheese
- 5 tablespoons olive oil
- 1¼ cups chicken broth
- 1 head garlic minced, approximately 4–5 cloves
- 2 tablespoons finely chopped fresh parsley for finishing
Instructions
- Season the chicken breasts evenly with the salt, garlic powder, and black pepper.
- Combine the all-purpose flour and grated Parmesan in a shallow dish. Coat each chicken breast thoroughly in the flour-Parmesan mixture, then gently shake away any loose excess.
- Warm 2 tablespoons of the olive oil together with 1 tablespoon of butter in a large skillet set over medium-high heat. Swirl the skillet so the fat coats the cooking surface evenly.
- Cook 2–3 chicken breasts at a time for approximately 4–5 minutes per side, depending on their thickness. Continue cooking until both sides are golden, the centers are fully cooked, and no pink remains.
- Move the cooked chicken to a warm plate. If additional chicken remains, repeat the cooking process, adding more oil and butter when necessary. Place all finished chicken breasts together on the plate and reserve.
- Lower the heat to medium and carefully wipe the skillet with a sheet of paper towel.
- Add the diced onion to the remaining oil and pan juices. Sauté until the onion becomes tender and softened.
- Using the blunt side of a knife, crush 6 whole garlic cloves. Add the remaining olive oil to the skillet and stir it through the onions.
- Add the crushed garlic, along with any additional whole garlic cloves, and sauté for approximately 2–3 minutes, or until aromatic.
- Pour the chicken broth into the skillet to deglaze the pan. Scrape the browned pieces from the bottom so they become incorporated into the sauce.
- Allow the broth mixture to simmer until its volume has reduced by roughly half, approximately 5 minutes.
- Lower the heat to medium-low and add the heavy cream. Bring the sauce to a mild simmer and cook for approximately 2–3 minutes so the ingredients and flavors combine.
- Stir in the grated Parmesan cheese. Continue cooking gently for another 2–3 minutes, stirring from time to time, until the cheese has completely melted into the sauce.
- Taste the cream sauce and adjust with additional salt and black pepper as desired.
- Return the cooked chicken breasts to the skillet. Simmer them in the cream sauce for a further 2–3 minutes, allowing the chicken to absorb the sauce while the mixture thickens to the preferred consistency.
- Transfer the creamy chicken to a serving platter once the sauce has thickened and thoroughly coated the chicken.
- Finish with the chopped fresh parsley and a light scattering of freshly cracked black pepper. Serve with pasta, cauliflower mash, zucchini noodles, rice, or mashed potatoes.