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!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Video
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.
Karole says
I made exactly according to the recipe, as I always do when it’s the first time. I used my cast iron skillet (if course!)
Ummm … let’s see …. BAM! awesome good. It’s an easy recipe. It took a little longer because it was new to me, but now I know the flow.
There’s only two of us, so lots left over, but I planned it that way. I have a hand surgery coming up and I’m using leftovers to make bento boxes so I don’t have to cook for about 2 weeks.
My daughter is coming to visit and she likes mushrooms, a lot. She will love this recipe and we’ll add mushrooms. I served it with garlic mashed potatoes and young peas. A few bentonite have green beans and rice, so adding this chicken to those boxes.
This is a new regular rotation meal. Savory for Winter, light enough for Summer.
Rikki says
Hello, is the amount of calories listed per serving?
The Chunky Chef says
It’s per serving, however keep in mind it’s very much estimated and automatically calculated, so I can’t speak to how accurate it is. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Deanna S says
This recipe is fantastic! I doubled the recipe, using two pans and the chicken was very moist and had great flavor. I served it with mashed potatoes and broccoli. This is definitely going in the rotation. I made another recipe that is similar but uses a lot more garlic. My son liked this one much better.
Katalin says
Hi! Can u use chicken thighs instead?
The Chunky Chef says
Yes, although that will likely change the cooking time a bit 🙂
Gary says
This recipe rocks…my husband, in his own right, is an exceptional cook. The first time we have no leftovers.
Jenn says
Thank you! I was looking for something new to try that was in the realm of what I usually make. It was all eaten. Made it just the way the recipe read and served it with mashed potatoes.
allan says
Brilliant so easy and very very taste
Ali Shehzad says
excellent recipe.. loved it
Linda Banuelos says
Husband loved it. Only put 1 tbsp garlic. It was great.
Gail Keyworth says
Firm Family Favourite
Yum!.
Carmia MacKinnon says
OMG! I made this for dinner tonight. I followed the recipe except for one change. I used Pecorino Romano instead of Parm. It was FANTASTIC! I have never left a review until now because this was so worthy of one.
Ami says
I think I’ve tasted heaven! Thank you
Angie says
This has been added to our regular meal rotation!!
Glorya says
Winner winner chicken dinner!
I’m always looking for good recipes that are quick to make and this one is a winner!
The sauce is delicious! I’ve served it over rice, pasta and biscuits! I’ve even served it with cauliflower rice for a great low carb meal. My grandkids cleaned their plates and even better – my horribly picky husband loves it and asks for me to make it!!
The bonus is: It’s quick enough for weeknights and tasty enough to serve to company.
Carol says
This is quite tasty. I would have given it 5 stars but I didn’t have Italian seasoning. I’m sure it would have gotten 5 stars! Thanks for sharing
Tater Salad says
I found this recipe just looking for something new to cook. Everyone liked it and now its a part of the monthly rotation. I suggest having it with mashed potatoes, that way you can thicken the sauce with corn starch or arrow root and use it as a gravy.
Johnny J says
This was fantastic! I have an elaborate recipe for a garlic sauce that is too involved & too costly for this busy person. This was simple and every bit as tasty as anything out there. I am planning on trying this over thin pork chops as well. It is now in our meal rotation
Cindy says
OMG that sauce! Super delicious! I will definitely be making this chicken dish again and again. Thank you for the recipe!
Melissa McNeely says
This is so good!! Unfortunately I didn’t have heavy cream so I had to use a substitution.(milk and butter) I also used season salt instead of plain salt. My goodness, this was So Very Good!! Exactly what I was looking for tonight. Thank you so much for sharing
Kat says
Delicious! Even my picky 5 yr old ate every bite!