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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy sear and a thick, velvety garlic cream sauce that pools around the plate. Roasted-and-fresh garlic flavor comes through as the sauce turns glossy and spoon-coats the chicken.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • salt to taste
  • pepper to taste
  • smoked paprika to taste
fat and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic, minced
sauce base
  • 0.5 cup dry white wine or chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
spices and herbs
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
  • fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, cooking until the internal temperature reaches 165°F, then remove to a plate.
Build the garlic cream sauce
  1. Melt butter in the same pan over medium heat, then add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden.
  2. Deglaze with white wine and cook for 2 minutes, stirring to lift browned bits.
  3. Stir in the heavy cream and bring the mixture to a simmer. Add Parmesan, Italian seasoning, and cayenne, then simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the garlic cream sauce over each breast so it pools around the edges.
  2. Garnish with fresh thyme and parsley right before serving for a fresh green aroma and color.

Notes

For the juiciest result, let the seared chicken rest on the plate for 2 minutes while you finish the sauce so it stays tender. Store leftovers covered in the refrigerator up to 3 days; rewarm gently in a skillet over low heat with a splash of cream or broth if needed. Freezing is not recommended because the creamy sauce can separate when thawed. For a lighter option, swap half the heavy cream for evaporated milk to keep the sauce creamy with reduced richness.