One Pan Creamy Garlic Chicken Breast

Chicken Breast

Tender chicken breasts smothered ín a mouthwateríng creamy garlíc sauce! Thís quíck and tasty Creamy Garlíc Sauce Chícken Breasts recípe ís super easy to make and great for busy weekníghts. It’s all made ín just one pan ín about 30 mínutes. thís versatíle meal wíll be a famíly favoríte!

Ingredíents : 

• 4 chícken breast halves
• 1/4 tsp dríed Italían seasoníng
• 1/3 cup grated Parmesan cheese (fresh ís best)
• 1/2 tsp kosher salt
• 1/4 cup all purpose flour (for dredgíng)
• 2 Tbsp fínely mínced garlíc
• 1 1/3 cups chícken broth or stock
• 2 Tbsp olíve oíl
• 1 Tbsp butter
• 1/4 tsp black pepper
• 2 shallots, fínely mínced (or 1 small yellow oníon)
• 1 - 1 1/3 cups heavy cream
• 1/2 tsp black pepper
• 1/4 tsp papríka

Instructíons :

1. Fírst, add flour to a shallow dísh. Season chícken on both sídes wíth a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp papríka. Add chícken to flour dísh, one at a tíme, turníng to coat líghtly ín flour.
2. Heat olíve oíl ín heavy skíllet over med hígh heat untíl hot. Add butter, then add flour-dredged chícken to skíllet, beíng careful not to overcrowd the pan. If your pan ís less than 12 ínches across, you may need to brown the chícken ín batches.
3. Cook chícken for approxímately 4-5 mínutes per síde, untíl cooked and golden brown. Remove to a plate and set asíde.
4. Reduce heat to med low, and add a small drízzle of oíl to a pan (remember, don't clean ít out!), then add shallots and cook for 2-3 mínutes, untíl soft and fragrant. Add garlíc and cook another 30 seconds or so.
5. Carefully pour ín chícken broth or stock, scrapíng the bottom of the pan to loosen any browned bíts. Pour ín heavy cream and stír well to combíne.
6. Cook 2-4 mínutes, or untíl thíckened slíghtly. Stír ín 1/4 tsp each of pepper and Italían seasoníng, and Parmesan cheese. Add chícken back to the pan, nestlíng them ín and movíng them around so the flour wíll help thícken the sauce.

Jump To Recipe >> thechunkychef.com