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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy seared chicken and a thick, glossy garlic-cream sauce that pools around the edges of the plate. Made in one skillet with sautéed minced garlic, a quick wine deglaze, and Parmesan-enriched cream for an easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic minced
  • 0.5 cup dry white wine or chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
  • 1 tbsp fresh thyme for garnish
  • 1 tbsp fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove to a plate.
Make the garlic cream sauce
  1. Melt butter in the same pan over medium heat. Add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Deglaze the pan with white wine and cook for 2 minutes. Stir in heavy cream and bring to a simmer.
  3. Add Parmesan, Italian seasoning, and cayenne, then simmer for 4-5 minutes until the sauce is thick and glossy. Keep stirring occasionally so the sauce stays smooth and coats the pan.
Finish and serve
  1. Return chicken breasts to the pan and spoon the garlic cream sauce over each breast. Let them warm in the sauce for 1 minute so the edges look lightly coated.
  2. Garnish with fresh thyme and parsley right before serving. Serve immediately while the sauce is glistening and pooling around the base.

Notes

Pro tip: For the best “pooling” texture, simmer the cream until it turns glossy and thick enough to lightly coat the back of a spoon before returning the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth. Freezing is not recommended because the cream sauce can break after thawing. Dietary swap: use half-and-half for a lighter sauce (the texture will be thinner, so simmer a few extra minutes).