Description
Creamy, garlicky chicken that’s ready in 30 minutes with just one pan to wash? This recipe will make you look like a kitchen genius even on your laziest nights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs total)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 garlic cloves, minced (about 3 tbsp)
- 1 cup chicken broth, low sodium
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
- Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook another 5-6 minutes until internal temperature reaches 160°F. Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same pan. Once melted, add garlic and cook for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping the bottom of the pan to release browned bits. Let reduce by half, about 3-4 minutes.
- Reduce heat to medium-low and stir in heavy cream, Italian seasoning, and red pepper flakes if using. Simmer 2-3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Return chicken to the pan with any accumulated juices. Simmer gently for 2-3 minutes to rewarm.
- Finish by stirring in lemon juice and sprinkling with parsley before serving.