One Pan Creamy Garlic Chicken Breasts
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
780 kcal
-
Course
Main Course
-
Cuisine
American
One Pan Creamy Garlic Chicken Breasts
Description
One Pan Creamy Garlic Chicken Breasts combines seasoned chicken breasts coated lightly in flour and pan-seared until golden. After browning, the pan sauce is prepared in the same skillet with finely minced shallots and garlic, deglazed with chicken broth, then enriched with heavy cream and Parmesan cheese for creaminess and depth. This method captures the cooked flavors in a single pan, minimizing cleanup and maximizing sauce flavor from the browned bits. The sauce thickens over gentle heat and seasoned with Italian herbs and black pepper for subtle complexity.
The finished dish has tender chicken breasts enveloped in a smooth, creamy sauce with bright notes from garlic and shallots, alongside a slight nuttiness from Parmesan. The cream balances the savory blend of seasoning and broth, making it hearty and comforting.
This recipe works well for dinner served with simple sides such as steamed vegetables, mashed potatoes, or crusty bread to soak up the sauce. It's designed as a straightforward, flavorful chicken entrée that highlights the garlic cream sauce as a central feature.
If the sauce reaches a thinner consistency than desired, a slurry of cornstarch and heavy cream can be stirred in to thicken it further, providing flexibility with the sauce texture.
Ingredients
- 4 chicken breast halves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup all-purpose flour for dredging
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 shallot finely minced (or 1 small yellow onion
- 2 Tbsp garlic finely minced
- 1 1/3 cups chicken broth or stock
- 1 - 1 1/3 cups heavy cream
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning dried
- 1/3 cup Parmesan Cheese fresh is best, grated
Instructions
- Add flour to a shallow dish. Season chicken on both sides with a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika. Add chicken to flour dish, one at a time, turning to coat lightly in flour.
- Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
- Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
- Reduce heat to MED LOW, and add a small drizzle of oil to pan (remember, DON'T clean it out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and cook another 30 seconds or so.
- Carefully pour in chicken broth or stock, scraping the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine.
- Cook 2-4 minutes, or until thickened slightly. Stir in 1/4 tsp each of pepper and Italian seasoning, and Parmesan cheese. Add chicken back to the pan, nestling them in and moving them around so the flour will help thicken the sauce.
Notes
- To thicken the sauce, mix 2 teaspoons cornstarch with 1 tablespoon heavy cream and stir it into the simmering sauce; cook briefly until it thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Calories | 780kcal | 39% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 67g | 103% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 277mg | 92% |
| Sodium | 917mg | 38% |
| Potassium | 653mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2305IU | 46% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 205mg | 21% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
