Creamy Garlic Chicken One-Pan (Print Version)
Juicy chicken with a velvety garlic cream sauce, ideal to pair with mashed potatoes, pasta, or crusty bread.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts or thighs (about 170g each)
02 -
1 teaspoon garlic powder
03 -
1/2 teaspoon paprika
04 -
Salt, to taste
05 -
Pepper, to taste
06 -
2 tablespoons olive oil or unsalted butter
→ For the Sauce
07 -
2 tablespoons unsalted butter
08 -
6 garlic cloves, minced
09 -
1 cup chicken broth
10 -
1 cup heavy cream
11 -
1/2 cup grated Parmesan cheese
12 -
1 teaspoon Italian seasoning
13 -
1/4 teaspoon red pepper flakes (optional)
14 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Pat the chicken dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
02 -
Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 74°C). Remove from the skillet and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits. Simmer for 2–3 minutes. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
04 -
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes to let the flavors meld. Garnish with fresh parsley and serve warm.