Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2.5g)
  • 1 tsp garlic powder (3g)
  • 2 tbsp olive oil or butter (30ml / 30g)
  • 4 cloves garlic, minced (about 2 tbsp)
  • 1 cup heavy cream (240ml)
  • ½ cup chicken broth (120ml)
  • ¾ cup grated Parmesan cheese (75g), freshly grated is best!
  • 1 tsp Italian seasoning (2g)
  • 1 tbsp chopped fresh parsley (5g)

Instructions:

  1. Prep the Chicken: Pat chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and garlic powder.
  2. Sear the Chicken: Heat olive oil (or butter) in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside on a plate, covered with foil to keep warm.
  3. Sauté the Garlic: Reduce heat to medium-low. Add minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic – nobody wants bitter garlic!
  4. Build the Sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan. This is where all the flavour lives! Stir in heavy cream, Parmesan cheese, and Italian seasoning.
  5. Simmer the Sauce: Bring the sauce to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. Think gravy consistency, but less thick.
  6. Finish the Dish: Return the chicken to the skillet and spoon the sauce over the top, ensuring each piece is coated.
  7. Simmer Together: Simmer for another 3-5 minutes, or until the chicken is heated through and the sauce is creamy and bubbling gently.
  8. Serve: Garnish with chopped parsley (if using). Serve immediately over your choice of pasta, rice, mashed potatoes, or even a bed of roasted vegetables. The perfect creamy garlic parmesan chicken recipe.