Description
A comforting dish of pan-seared chicken breast topped with a creamy garlic Parmesan sauce, perfect for chilly evenings.
Ingredients
- 4 skinless boneless chicken breasts (about 1 to 1.25 lb)
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning or a few sprigs fresh thyme
- 1 tbsp lemon juice
- 2 cups baby spinach (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and paprika.
- Sear: In a large skillet over medium-high heat, warm the olive oil. Sear the chicken 4–5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and tent with foil.
- Make the sauce: Reduce heat to medium. Add butter to the same skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Deglaze and simmer: Pour in the chicken broth, scraping up browned bits from the pan. Let it reduce for about 2 minutes.
- Add cream and cheese: Stir in the heavy cream, Italian seasoning, and Parmesan cheese. Stir continuously until the sauce is smooth and slightly thickened, about 3–4 minutes.
- Finish: Return the chicken to the skillet and spoon sauce over each piece. Simmer 3–4 minutes until chicken reaches an internal temperature of 165°F and the sauce coats the back of a spoon. Stir in lemon juice and spinach if using.
- Serve: Plate the chicken, spoon extra sauce on top, and garnish with fresh parsley.
Notes
Pound chicken to an even thickness for uniform cooking, and use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian