Pan-Seared Chicken with Parmesan Herb Cream, Rice & Greens
Description
Pan-Seared Chicken with Parmesan Herb Cream is a rich yet balanced dish featuring golden, juicy chicken breasts topped with a creamy garlic-Parmesan herb sauce. It’s served alongside fluffy rice and sautéed greens for a complete, satisfying meal. The crispy seared chicken paired with the velvety sauce and fresh vegetables creates a perfect blend of texture and flavor.
This recipe is ideal for weeknight dinners or special occasions because it’s simple yet elegant.
Time Required
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil
For Parmesan Herb Cream Sauce
2 tbsp olive oil
4 cloves garlic (minced)
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning (or mixed dried herbs)
½ tsp black pepper
½ tsp salt (adjust to taste)
½ cup chicken broth
1 tbsp fresh parsley (chopped)
For the Rice
1 cup long-grain rice
2 cups water or chicken broth
½ tsp salt
1 tsp olive oil
For the Greens
2 cups broccoli, green beans, spinach, or mixed greens
1 tbsp olive oil
2 cloves garlic (minced)
Salt and pepper to taste
Instructions
Step 1: Cook the Rice
Rinse rice under cold water until water runs clear.
In a pot, combine rice, water or broth, salt.
Bring to a boil, then reduce heat to low.
Cover and simmer for 15 minutes.
Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
Step 2: Season & Pan-Sear Chicken
Pat chicken breasts dry.
Season with salt, pepper, paprika, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken 5–7 minutes per side until golden and internal temperature reaches 75°C (165°F).
Remove from pan and set aside.
Step 3: Make Parmesan Herb Cream Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté 30 seconds until fragrant.
Pour in chicken broth and simmer 2 minutes.
Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
Simmer until sauce thickens (3–5 minutes).
Add chopped parsley and stir.
Return chicken to the pan and coat with sauce.
Step 4: Prepare the Greens
Heat olive oil in another pan over medium heat.
Sauté garlic for 30 seconds.
Add greens and cook 3–5 minutes until tender.
Season with salt and pepper.
Step 5: Assemble
Serve chicken over rice.
Spoon Parmesan cream sauce on top.
Add sautéed greens on the side.
Cooking Tips
Pound chicken breasts to even thickness for uniform cooking.
Use freshly grated Parmesan for best flavor and smooth sauce.
Avoid boiling the cream sauce — simmer gently to prevent curdling.
Add lemon juice for a brighter flavor if desired.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes. Boneless thighs are juicier and work well — just adjust cooking time slightly.
2. Can I make it lighter?
Use half-and-half instead of heavy cream or reduce Parmesan slightly.
3. What rice alternatives can I use?
Brown rice, quinoa, cauliflower rice, or mashed potatoes all work well.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze it?
Chicken can be frozen, but cream sauce may separate when reheated. Freeze separately if possible.
6. How do I reheat without drying the chicken?
Reheat gently on the stove with a splash of broth or milk.
Nutritional Information (Approx. per serving)
Calories: 620 kcal
Protein: 45 g
Carbohydrates: 40 g
Fat: 32 g
Saturated Fat: 15 g
Fiber: 4 g
Sodium: 680 mg