One-Pan Creamy Garlicky Chicken
Description:
This dish is all about bold garlic flavor and creamy texture, cooked all in one pan for minimal cleanup. Tender chicken breasts are seared until golden, then simmered in a luscious garlic cream sauce made with butter, garlic, cream, and Parmesan cheese. The sauce coats the chicken perfectly, and you can toss in some spinach or mushrooms for added goodness.
Prep Time:
10 minutes
Cook Time:
20 minute
Total Time:
30 minutes
Ingredients:
2 large boneless, skinless chicken breasts (or 4 small cutlets)
Salt and black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted
6 cloves garlic, minced (adjust based on how garlicky you want it)
1 cup heavy cream (or half-and-half for lighter)
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme)
Optional: 2 cups fresh spinach or sliced mushrooms
Fresh parsley for garnish (optional)
Instructions:
Step 1: Prepare the chicken
Pat chicken breasts dry with paper towels.
Season both sides generously with salt and black pepper.
Step 2: Sear the chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook about 5-6 minutes on each side until golden brown and cooked through (internal temp should be 165°F/74°C).
Remove chicken from the pan and set aside on a plate.
Step 3: Make the creamy garlic sauce
In the same pan, reduce heat to medium.
Add butter and let it melt.
Add minced garlic and sauté for 1-2 minutes until fragrant but not browned (burnt garlic tastes bitter).
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Pour in heavy cream and stir to combine.
Add Parmesan cheese and dried Italian herbs. Stir until cheese melts and sauce thickens slightly (about 3-4 minutes).
If using spinach or mushrooms, add them now and cook until wilted or softened.
Step 4: Combine and finish
Return chicken breasts to the pan.
Spoon sauce over the chicken and simmer for 2-3 minutes to let flavors meld.
Taste and adjust seasoning with salt and pepper if needed.
Step 5: Serve
Garnish with chopped fresh parsley.
Serve over pasta, rice, or with crusty bread to soak up the creamy sauce.
Tips:
For even quicker cooking, slice chicken breasts in half horizontally to make thin cutlets.
Use fresh garlic for best flavor.
You can add a squeeze of lemon juice at the end for brightness.
If sauce is too thick, thin with a splash of chicken broth or water.
Frequently Asked Questions:
Q: Can I use chicken thighs instead?
A: Yes! Bone-in thighs take a bit longer to cook, but boneless thighs work great and stay juicy.
Q: What can I use instead of heavy cream?
A: Half-and-half or whole milk can be used, but the sauce will be less rich and thick. For a dairy-free option, coconut cream can work but will change the flavor.
Q: Can I make this gluten-free?
A: Absolutely. Just check your Parmesan cheese and any seasoning to be sure they’re gluten-free.
Q: How can I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or milk to loosen the sauce if it thickens too much.