Creamy Garlic Parmesan Chicken Breasts
Golden chicken breasts in a silky garlic cream sauce finished with Parmesan.
Ingredients
Main Ingredients
- 4 chicken breasts skinless, pounded to an even thickness if very thick
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter sauce
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt and pepper and cook for about 6 to 7 minutes per side, until golden brown and 165 degrees F in the thickest part.
- Move the chicken to a plate and keep it warm.
- In the same skillet, saute the garlic for 1 minute, until fragrant.
- Pour in the heavy cream and simmer gently for 2 to 3 minutes, scraping up the browned bits.
- Lower the heat and stir in the Parmesan until melted and smooth.
- Return the chicken to the skillet and spoon the sauce over it until coated and warmed through.
- Garnish with fresh parsley and serve.
Notes
Serve over rice or pasta to soak up the sauce. Refrigerate leftovers within two hours and use within 3 to 4 days. Reheat gently to 165 degrees F. Nutrition is an estimate.