Creamy Garlic Chicken

🥘 Creamy Garlic Chicken Recipe

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 3 tablespoons butter

• 6–8 garlic cloves, minced

• 1 cup chicken broth

• 1 cup heavy cream

• 1 teaspoon dried Italian herbs (or oregano + thyme)

• ½ teaspoon paprika (optional)

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the chicken

   • Season both sides of chicken breasts with salt, pepper, and paprika.

2. Cook the chicken

   • Heat olive oil and 1 tbsp butter in a skillet over medium heat.

   • Sear chicken for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.

3. Make the garlic cream sauce

   • In the same skillet, add the remaining butter and garlic. Sauté for about 1 minute until fragrant.

   • Stir in chicken broth, scraping the pan to deglaze.

   • Lower the heat and pour in the heavy cream. Add Parmesan and Italian herbs. Stir until smooth and slightly thickened.

4. Combine & finish

   • Return chicken to skillet, spoon sauce over, and simmer for 3–4 minutes.

   • Garnish with parsley.

5. Serve

   • Best served with mashed potatoes, pasta, rice, or crusty bread to soak up the creamy sauce.

❓ Q&A

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes! Thighs are juicier and work great in this recipe. Just adjust the cooking time.

Q: How can I make the sauce thicker?
A: Let it simmer a bit longer, or add 1 teaspoon of cornstarch mixed with 2 tbsp water.

Q: Can I make it lighter (low-calorie)?
A: Use half-and-half or evaporated milk instead of heavy cream. Sauce will be less rich but still delicious.

Q: What vegetables go well with creamy garlic chicken?
A: Steamed broccoli, green beans, asparagus, or roasted veggies pair perfectly.

Q: Can I make it ahead?
A: Yes, cook and refrigerate up to 2 days. Reheat gently on the stove with a splash of broth or milk.