The ultimate weeknight dinner, ready in 30 minutes or less! With the ability to switch up the protein or play with different flavor add-ins, this versatile meal will be a family favorite!
Need to get dinner on the table in a flash? Check out my Blender Caesar Salad Dressing, Semi-Homemade Cheesy Garlic Bread and Roasted Broccoli to round out the meal – all are quick-cooking recipes!
Chicken breasts have a bad reputation for being dry and bland. In this recipe, the chicken is moist and tender, and positively dripping with a velvety garlic sauce. Definitely not bland at all!
COOKING CHICKEN BREASTS
For this recipe, I like to either buy thinly sliced chicken, or slice regular chicken breasts in half from right to left, opening them like a book. This is a good photo tutorial, although I don’t usually pound the chicken.
The reason I do this, is two-fold.
- You can turn 2 chicken breasts into 4 cutlets, so it’s very economical.
- Thinner chicken cooks quicker, making this truly a 30 minute meal.
Dredging the chicken in a bit of flour helps give it a golden “crust”, and when you add the chicken back to the pan with the sauce, the flour helps thicken up the sauce.
Last but not least, DON’T clean out the pan between browning the chicken and making the sauce! All those browned bits of chicken are pure flavor GOLD!
MAKING THIS CHICKEN BREASTS RECIPE WITH OTHER PROTEINS
The beauty of this recipe is that it’s easy to make with other proteins as well!
We all get tired of chicken from time to time, so these are our favorite options:
- Pork chops
- Shrimp
- Steaks
- Salmon
ADDITIONAL FLAVOR ADD-INS
I love versatile recipes, and this creamy garlic sauce is a great base to add other flavors to!
Some of my favorites are:
- Asiago cheese
- Fresh or dried herbs
- Sun-dried tomatoes
- Sautéed mushrooms
- Fresh spinach
- Basil pesto
- Mustard
While I think this meal is fabulous as is, you could serve it alongside some pasta for a truly stick-to-your-ribs dinner!
HOW TO MAKE A PAN SAUCE
Making a pan sauce is my favorite way to make a sauce because you don’t have to dirty another pan! Plus you get the added bonus of all the flavors of what was cooked in the pan before the sauce.
After the chicken has been browned on both sides and removed to a plate, add in a drizzle more oil and saute the shallot and garlic.
Add in the chicken stock and use a wooden spoon to really scrape the bottom of the pan. This loosens up any browned bits and incorporates that flavor into the sauce.
Add in the cream and seasonings, stirring well. Add in the cheese and butter and your sauce is complete!
This pan sauce method can be used to make just about any pan sauce you want!
SHOP THE RECIPE
- Cast Iron Skillet – I use this pan for just about everything in my kitchen and it’s perfect for getting that amazing sear on the chicken.
- Sharp Knife – I have a fancy Wusthof knife that I love (but is super pricey), but this knife is super close second for me, and you can’t beat the price!
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Ingredients
- 4 chicken breast halves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup all purpose flour (for dredging)
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 shallots, finely minced (or 1 small yellow onion)
- 2 Tbsp finely minced garlic
- 1 1/3 cups chicken broth or stock
- 1 - 1 1/3 cups heavy cream
- 1/4 tsp black pepper
- 1/4 tsp dried Italian seasoning
- 1/3 cup grated Parmesan cheese (fresh is best)
Instructions
- Add flour to a shallow dish. Season chicken on both sides with a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika. Add chicken to flour dish, one at a time, turning to coat lightly in flour.
- Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
- Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
- Reduce heat to MED LOW, and add a small drizzle of oil to pan (remember, DON'T clean it out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and cook another 30 seconds or so.
- Carefully pour in chicken broth or stock, scraping the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine.
- Cook 2-4 minutes, or until thickened slightly. Stir in 1/4 tsp each of pepper and Italian seasoning, and Parmesan cheese. Add chicken back to the pan, nestling them in and moving them around so the flour will help thicken the sauce.
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Chef Tips
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Elaine E Carey says
Made this recipe tonight! I had to tweak a bit & substitute – based on what I had on hand & it was soooo good! I seasoned the flour that was for the dredge with the salt, pepper & paprika, increased the amt of flour to dredge 6 thin cutlets, instead of 4. Made a roux with a little olive oil, flour, that I was cooking the garlic (reduced amt to 1 1/2 T) and sweet onion in, after removing the chicken. (No shallots) No chicken broth or stock, used chicken boullion instead. I didn’t have cream, used 2% milk with abt 2/3 T of flour. Added the pepper, Italian seasoning & parmesan cheese, brought it to a boil, then reduced to med low heat, added chicken & simmered until the pasta was cooked. Sometimes you just have to improvise! It was a hit! My granddaughter even liked it (she’s a picky 11 y/o) I plan on making this again, maybe even with ALL the ingredients actually in the recipe. LOL.
BJ says
I almost didn’t make this recipe, because although it sounded delicious (what’s not to love about anything Creamy Garlic), the pictures didn’t look all that appealing. But, the reviews convinced me, and I’m glad they did.
I followed the recipe, except I used GF flour to dredge the chicken & 1/2 of a lg vidalia onion, in place of shallots. Also, I brined the breasts for 2 hrs. Not only was the chicken perfectly cooked, juicy & flavorful, but the sauce was so good I wanted to eat it with a spoon. Definitely a ‘Keeper’!!
The Chunky Chef says
Well I’m sorry my photos weren’t appealing to you, but glad you powered through and enjoyed the recipe.
Lisa Morrow says
Loved it! Made it tonight and it was awesome. I’d probably add a bit more garlic but that’s just me, there’s no such thing as too much garlic for me. Great easy recipe. Thank you!!
Genevieve Dinatale says
This is the best chicken recipe of all time. Who is the author?
The Chunky Chef says
I am, and I’m so glad you love it!
Star says
Loved this recipe. I added spinach to the sauce which was delish over pasta.
Donna says
Great quick recipe. I added kale to the sauce and let cook when I added the chicken back to the dish. Served with roasted vegetables. Delicious
Grace says
Cream curdled. Bust.
The Chunky Chef says
Oh no, it sounds like your pan was too hot. All stove burners cook at different outputs, so it’s possible yours runs hotter than mine at MED LOW heat.
Chelsea says
I just made this recipe and it was absolutely amazing. It was creamy and had so much flavor. My picky husband went back for seconds!
Tobi Lysyk says
It was a huge hit with everyone!
Khaliha Parker says
I asked my 14 year old son to find me something good to make for dinner with chicken and this is what he sent me! It was an amazing dish. We loved it…. Definitely coming back for more recipes. Thank you
Kaylinn Landen says
Curious, I’m making this for dinner tonight, I don’t have heavy cream, or half and half, BUT I was wanting to make some noodles with this and use the sauce for noodles as well, does it make enough sauce to do so? I will only be using two chicken breast, so I’m hoping it’ll be enough extra sauce, and it’ll work out being thinner then thicker? Thoughts would be great ! 🙂
The Chunky Chef says
What will you be using for the dairy? Yes, it should make enough sauce for some noodles 🙂
Destinie Conwell says
Absolutely amazing! I was trying to figure out what to make for dinner and use what I had already and I came across this recipe. I love the chunky chef everything I try is absolutely delicious! This was another! Super easy, I did want the sauce a little more thick so I did use the corn starch and heavy cream. My family loved it even the picky 7 year old who only wants pizza rolls loved it! Now that’s a win!
Elizabeth says
Great recipe! I didn’t have heavy cream but I did have whole milk which I thickened with tapioca powder. My husband and son loved it.
Rebecca B says
Thankful for this recipe!! I was so tired of doing the same things with chicken and so was my family. I gave this a shot and it’s gotta be impossible to mess up!! The chicken came out juicy and flavorful and the sauce was perfect over a side of rice and Brussels sprouts as well. I did add the cornstarch and heavy whipping cream mixture to thicken it up at the end and it was perfect for us.
Lisa says
This recipe was awesome!!!! Didn’t have chicken breast on hand but did have pork and followed the recipe as if using chicken. I highly recommend if you haven’t tried this with pork yet you should. Thank you for sharing your re ipe with us!
Kathy says
My daughter in law made this and it was so good that I asked her for the recipe…. I will definitely make it myself & more than once!
Helen Kearns says
Tried this and it was great can you freeze it??
The Chunky Chef says
I don’t normally advise freezing sauces with dairy in them, as dairy can sometimes separate during the freezing/thawing process.
Debbie Evans says
This was great! Had to substitute 1 cup sour cream for heavy cream which changed taste I’m sure but still was fantastic. Added the 1 tblspoon of flour to sour cream and it made a lot of super good sauce. Served over orzo pasta.
Savannah says
This was the best, creamiest, juiciest chicken recipe I’ve ever had! My boyfriend said it tasted better than any restaurant. Sooo great and so easy! I shared it with my family so that everyone can try it. The sauce didn’t thicken as much as I’d wanted so I did use the tip of cornstarch and heavy cream mixture.
I will definitely be making this again!
Paul says
My kids loved this recipe and they said it tasted better than any restaurant dish! Also the cornstarch and cream tip really worked great to thicken the sauce. Thanks for sharing this recipe.
beeveedee says
Made this tonight and it was great. I did get it a little salty but that’s my fault. It does have lots of flavor. I used half and half, added spinach and a smidge of mustard to the sauce, served it with egg noodles to put the sauce over. Yummy.
Danielle Blumears says
I tried this recipe today and my family loves it so much so quick and easy and plus all the kids finished it and their veggies. Thank you so much
Kimmicat says
I made this for dinner tonight. It was a hit. I did use different spices and added a can of mushrooms to the sauce. Awesome. Would be very good with shrimp or scallops over pasta as well.