Description
Creamy Garlic Herb Chicken
Ingredients
Chicken:
4 boneless, skinless chicken breasts
1 tsp paprika
1 tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
Creamy Garlic Sauce:
2 tbsp unsalted butter
4 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped
Instructions
Prepare the Chicken:
Pat chicken breasts dry with paper towels. Season both sides with paprika, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature: 165°F/74°C). Remove and set aside.
Make the Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in chicken broth, scraping the skillet to deglaze and release any browned bits.
Lower the heat and stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3-5 minutes until the sauce thickens slightly.
Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them.
Simmer for an additional 2-3 minutes to heat through and allow the flavors to meld.
Garnish with fresh parsley.
Serving Suggestions
Serve with mashed potatoes, roasted vegetables, or a side of pasta to soak up the creamy sauce. Pair with a crisp white wine like Chardonnay for a delightful dining experience.
Enjoy your creamy garlic herb chicken!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are of even thickness by gently pounding them with a meat mallet or rolling pin. This guarantees even cooking. When searing, do not move the chicken for the first few minutes to achieve a proper golden crust. After removing the chicken, let it rest on a plate tented with foil. For the sauce, keep the heat at medium when sautéing the garlic to prevent burning. When adding the heavy cream and Parmesan, reduce the heat to low to prevent the sauce from breaking or curdling. Stir constantly until the cheese is fully melted and incorporated.
Serving Suggestions
This versatile dish pairs beautifully with many sides. For a low-carb option, serve over cauliflower mash or with a side of steamed asparagus. For a heartier meal, try it with buttered egg noodles, fettuccine, or creamy polenta. A simple arugula salad with a lemon vinaigrette provides a fresh, peppery contrast to the rich sauce.
How-to Summary
Season and sear chicken breasts until golden and cooked through. Set aside. In the same pan, make a sauce by sautéing garlic in butter, deglazing with broth, then simmering with cream, Parmesan, and herbs until thickened. Return chicken to the pan, coat with sauce, and garnish with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs are a great alternative. They may require a slightly longer cooking time due to their higher fat content. Ensure the internal temperature reaches 165°F.
How can I make this sauce lighter?
Substitute half-and-half or whole milk for the heavy cream, but be aware the sauce will be thinner. You can thicken it with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) added at the end of cooking.
Why is my sauce grainy or separated?
This usually happens if the heat is too high when adding the dairy or cheese. Always use low heat when incorporating cream and Parmesan, and stir constantly. If it separates, remove from heat and whisk vigorously.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
Can I make this dish ahead of time?
You can prepare the sauce ahead and store it separately. Reheat the sauce gently while you cook fresh chicken breasts for the best texture.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear chicken in batches if necessary. Overcrowding steams the chicken instead of creating a flavorful sear.
- Burning the Garlic: Garlic burns quickly. Sauté it only until fragrant, about 30-60 seconds, over medium heat.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. For the creamiest sauce, grate a block of Parmesan yourself.
- Boiling the Sauce: A simmer is a gentle bubble. Boiling the cream-based sauce can cause it to curdle or separate.
Conclusion
This Creamy Garlic Herb Chicken is a restaurant-quality meal that is deceptively simple to master at home. The key lies in the foundational techniques: achieving a good sear on the chicken and building a smooth, flavorful sauce in the same pan. By following the detailed guide and avoiding common pitfalls, you can create a consistently delicious and impressive dish. Its rich, comforting flavors and elegant presentation make it perfect for both weeknight dinners and special occasions.