Easy Creamy Garlic Chicken Skillet
Tender, golden-seared chicken breasts smothered in a velvety garlic and parmesan cream sauce.
Ingredients
The Protein
- 2 Chicken breasts halved or pounded to even thickness
- 1 tbsp Olive oil
- Salt and black pepper to taste
The Sauce
- 3 cloves Garlic minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
Optional Add-ins
- 2 cups Fresh spinach
- 1 cup Sliced mushrooms
Instructions
- Season both sides of your chicken breasts generously with salt and pepper while your skillet heats up over medium-high heat.
- Add the olive oil to the pan and sear the chicken for about 5 to 7 minutes per side until they are golden brown and fully cooked through.
- Remove the chicken from the skillet and set it aside on a plate, keeping the pan on the heat to use those delicious leftover juices.
- If using mushrooms, toss them into the pan now and sauté for about 3 minutes until they are softened and browned.
- Lower the heat to medium and add the minced garlic, stirring constantly for about 30 seconds until it smells incredible but hasn't turned brown.
- Pour in the heavy cream and use a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pan.
- Stir in the grated parmesan cheese and let the sauce simmer for 2 to 3 minutes until it begins to thicken slightly.
- If using spinach, stir it into the cream sauce now and let it wilt for about 60 seconds until bright green and soft.
- Slide the chicken and any juices from the plate back into the skillet, spooning the sauce over the meat until it is well coated and heated through.
Notes
Tips: If the sauce gets too thick, add a splash of chicken broth or water to thin it out.
Substitutions: You can use chicken thighs for a juicier, more forgiving result if you aren't a fan of breasts.
Storage: Stores well in an airtight container for up to 3 days; reheat gently on the stove to prevent the sauce from breaking.