Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika (optional)
- 1 teaspoon dried thyme (optional)
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium preferred)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: Sprinkle both sides of the chicken breasts with salt, pepper, paprika, and thyme if using.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 5-6 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F. Once done, remove the chicken from the pan and set it aside.
Make the Creamy Garlic Sauce:
- Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Simmer the sauce: Pour in the heavy cream and chicken broth, stirring well to combine. Let the mixture simmer for 3-4 minutes, allowing it to reduce slightly.
- Thicken the sauce: Stir in the Parmesan cheese, Dijon mustard (if using), and Italian seasoning (if using). Allow the sauce to thicken for an additional 2-3 minutes.
Smother the Chicken:
- Combine and cook: Return the chicken breasts to the skillet. Spoon some of the creamy sauce over the top. Let them cook in the sauce for another 2-3 minutes to allow the flavors to meld together.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Protein: 35g
- Cholesterol: 120mg