Creamy Garlic Chicken Skillet (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts or thighs (approximately 170 g each)
02 -
1 teaspoon garlic powder
03 -
0.5 teaspoon paprika
04 -
Salt, to taste
05 -
Black 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 -
240 ml chicken broth
10 -
240 ml heavy cream
11 -
50 g grated Parmesan cheese
12 -
1 teaspoon Italian seasoning
13 -
0.25 teaspoon red pepper flakes (optional)
14 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat the chicken dry using paper towels. Season both sides evenly with garlic powder, paprika, salt, and freshly ground black pepper.
02 -
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden brown and the internal temperature reaches 74°C. Transfer chicken to a plate and set aside.
03 -
Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until aromatic.
04 -
Pour chicken broth into the skillet, stirring to deglaze and lift any browned bits. Allow to simmer for 2–3 minutes.
05 -
Lower the heat. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if desired. Simmer for 3–4 minutes, occasionally stirring, until the sauce begins to thicken.
06 -
Return the chicken pieces to the skillet, nestling them in the sauce. Spoon sauce over the chicken and simmer gently for 2–3 minutes to meld flavors. Garnish with chopped parsley before serving warm.
# Notes:
01 -
Substitute heavy cream with half-and-half or light cream for a lighter dish.
02 -
Incorporate vegetables such as spinach, mushrooms, or asparagus for added nutrition.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat over gentle heat on the stovetop.