Creamy Garlic Chicken

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Servings: 4

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Ingredients:

  • 1 1/2 pounds (about 700 g) boneless, skinless chicken breasts or thighs (2–3 breasts), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4–5 garlic cloves, minced (about 2 tablespoons)
  • 1 small shallot or 1/2 small onion, finely chopped (optional)
  • 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
  • 1 1/4 cups (300 ml) heavy cream or half-and-half for a lighter version
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 teaspoon fresh lemon juice (or to taste)
  • 1/2–1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (or use rosemary)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional: steamed vegetables, mashed potatoes, or pasta, for serving

Directions:

  1. Season the chicken: Sprinkle the chicken on both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and paprika (if using).
  2. Heat the pan: Warm a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter.
  3. Sear the chicken: When the fat is hot and shimmering, add the chicken. Cook 4–5 minutes per side (depending on thickness) until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and tent loosely with foil.
  4. Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Sauté the minced garlic and chopped shallot/onion for 30–60 seconds until fragrant (don’t brown the garlic).
  5. Deglaze the pan: Pour in the white wine or chicken broth and scrape up browned bits from the bottom of the pan. Let it simmer 1–2 minutes to reduce slightly.
  6. Make the cream sauce: Stir in the heavy cream, Parmesan cheese, Dijon mustard (if using), and thyme. Simmer gently 3–5 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon. Taste and adjust seasoning with salt, pepper, and lemon juice.
  7. Return chicken to sauce: Nestle the seared chicken into the sauce and spoon sauce over the pieces. Simmer 1–2 more minutes to reheat and allow flavors to meld.
  8. Finish and serve: Sprinkle with chopped fresh parsley. Serve the creamy garlic chicken over pasta, mashed potatoes, rice, or with steamed vegetables. Spoon extra sauce over the top.

Tips:

  • For even cooking, pound thicker chicken breasts to an even thickness (about 1/2 inch).
  • If the sauce gets too thick, whisk in a splash of chicken broth or cream to loosen it.
  • Swap Parmesan for Pecorino Romano for a sharper taste, or add a pinch of red pepper flakes for heat.

Enjoy — this dish is comfort-food elegance with minimal fuss.