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Chicken Breasts in Creamy Garlic Sauce

Chicken breasts in creamy garlic sauce with juicy, golden seared cutlets and a velvety garlic cream sauce thick enough to pool around the plate. Made in one skillet with roasted-style garlic flavor using minced garlic, white wine, heavy cream, and Parmesan for a glossy finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts About 6 oz each
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp smoked paprika to taste
Frying and sauce base
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 garlic minced
  • 1 half cup dry white wine or chicken broth Choose one
  • 1.5 cup heavy cream
Flavor and thickener
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.25 tsp cayenne pepper
Garnish
  • 1 fresh thyme for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the most even sear, pat the chicken breasts dry and don’t move them until they release naturally from the skillet; that golden crust helps the sauce look thicker and glossier. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet on low heat with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream can split after thawing. For a lower-fat option, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer a bit longer to thicken).