Chicken with Cream and Garlic

ByAileenrecipes

WANT TO SAVE THIS RECIPE?

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Skill Level: Easy to Intermediate

đź›’ Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 boneless thighs)

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon paprika (optional, for color and flavor)

  • 2 tablespoons olive oil or unsalted butter

For the Garlic Cream Sauce:

  • 6–8 cloves garlic, minced (adjust based on your taste)

  • 1 cup chicken broth (low sodium preferred)

  • 1 cup heavy cream (or double cream)

  • ½ cup grated Parmesan cheese (optional but adds depth)

  • 1 teaspoon Italian seasoning or dried thyme

  • 1 tablespoon Dijon mustard (optional – adds tang and complexity)

  • Salt and pepper to taste

  • 1 tablespoon butter (for richness at the end)

Garnish (optional):

  • Fresh chopped parsley

  • Extra grated Parmesan

  • Lemon wedges (if you prefer a hint of acidity)

🍳 Instructions:

1. Prepare the Chicken:

  • Pat chicken dry with paper towels.

  • Season both sides with salt, pepper, and paprika.

    Tip: For even cooking, lightly pound chicken to uniform thickness.

2. Sear the Chicken:

  • Heat 2 tablespoons of olive oil (or butter) in a large skillet over medium-high heat.

  • Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temp should reach 74°C / 165°F).

  • Transfer chicken to a plate and cover loosely with foil to rest.

3. Make the Garlic Cream Sauce:

  • In the same skillet, reduce heat to medium.

  • Add the minced garlic and sautĂ© for about 1 minute, stirring constantly. Don’t let it brown too much — garlic should be fragrant and soft.

  • Pour in the chicken broth to deglaze the pan, scraping up all the flavorful bits from the bottom with a wooden spoon.

  • Let it simmer for 2 minutes to reduce slightly.

  • Stir in the heavy cream and bring to a gentle simmer.

  • Add Parmesan cheese, Italian seasoning, and Dijon mustard (if using). Stir until the cheese is melted and the sauce begins to thicken (about 3–5 minutes).

    Tip: Taste the sauce here and adjust salt and pepper as needed.

4. Combine & Finish:

  • Return the cooked chicken to the pan and reduce heat to low.

  • Spoon the sauce over the chicken and let it simmer for another 3–5 minutes until the chicken is fully coated and heated through.

  • Finish the sauce with a tablespoon of butter for extra gloss and richness (optional).

5. Garnish & Serve:

  • Sprinkle with fresh chopped parsley.

  • Serve hot with your choice of sides.

🍽️ Serving Suggestions:

  • Over creamy mashed potatoes, rice, or pasta

  • With crusty bread to soak up the sauce

  • Alongside roasted vegetables or a crisp green salad

🥄 Storage & Reheating:

  • Fridge: Store in an airtight container for up to 3 days.

  • Reheat: Gently on the stove over low heat, adding a splash of cream or broth if needed.

  • Freezer: Not ideal due to the dairy-based sauce, which may separate.