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.
Jean says
Absolutely delicious. The only difference I made was not to dredge the chicken in the flour (gluten intolerance problem). I added 1/2 tsp. more of Italian spices. I thickened at the end with cornstarch and broth. My husband loved it.
Jean
Jessiree Villar says
Very nice sauce! Although I substituted the heavy cream with cream and butter and the chicken stock with bouillon and water. Came out thick – too thick. Maybe overcooked the cream. But it tasted good! Thank you for this recipe 🙂
Qaim says
Great flavours, my chicken came out in very little coating so it made the entire dish taste weird, I’ll definitely use this recipe again but will try it with Panko coating instead of flour. I loved the sauce it helped cover the taste of the chicken.
Robby says
I made this twice. The first time I followed the recipe. The second time I used whole milk instead of heavy cream, because I did not have any. Both times it came out flavorful, creamy and just delicious. I added frozen peas to the pan as it simmered and served it over bow tie pasta. My daughter, who we always joke that she is a food critic, gave it a rave review. Thank you for the wonderful recipe.
An says
This was absolutely delicious and easy to make. I added cowboy butter when frying the chicken to give if an extra flavor. I also used half and half (1 cup) and it was enough to make the sauce the right consistency. I served it with pasta and string beans (yum). My son wanted more. Will definitely have to make it again. Thanks for sharing this awesome recipe.
GennieB says
O M G hammmmercy delicious!! I wanted to step up my game with cooking a dish with a little twist. You know how you get tired of eating your own style of cooking? Well, I do!! This is must added dish to my weekly cooking. I followed the directions exactly as added more a little more seasoning to my tasting! Ladies, this is a must keep! Your hubby would be impressed with a new dish on the table!! My sides were mashed potatoes and steamed broccoli 🥦!!!! Yummmmmmmy
Sorim says
It turned out delicious thanks for the recipe
Aisha says
Delish! I used cream of chicken instead of heavy cream. It was great. Served with roasted potatoes, peas and carrots.
Heather Gates says
I made this tonight to try something new. I really liked it, but, next time I think I’m gonna tweak a few things. The sauce seemed a little too thin, and I think I’d prefer fresher herbs. Thanks for the recipe.
Amy Rademaekers says
I was so burned out on chicken breasts, until I made this one-pan chicken recipe. It is remarkably delicious! I served this with corn and a Caesar salad, yum. This recipe will be a weekly dinner favorite in my family from now on.
Elke says
This was amazing! Followed exactly, served with steamed broccoli and small side of angel hair pasta. Goes in the keep file 🙂
c baxter says
Made this tonight for dinner. I pounded out the chicken breasts and they were amazing. The sauce was a bit disappointing did not have a lot of flavors would definitely make chicken again but would adjust the sauce receipt.
Luisa Freeman says
Delicieux!!!!
Jennifer says
Can I substitute half and half instead of heavy whipping cream?
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work, but I suspect it would. If you try it, I’d love to know how it turns out!
Peggy Peters says
Made this tonight, changed it up a bit because I can’t afford or get some ingredients but it is delicious. Served with rice cooked with olive oil, garlic and salt
Kelly says
My first time making this it was amazing my chicken come out perfect added1/3 of a cup of banking soda it makes the chicken have a nice perfect crunch added penny ast but there are a lethargic would work and those little rd and purple and yellow harves gold I think tiny delishous tomatoes in the pan about half of those next time trying rice and mushrooms there are so many hings you can thank you sso much that sauce is the bomb very vesitile I used savory blend rather than Italian I just am pesonal not a fan but savory blend was awsesome but I do recommend you cook your pasta in a separate pot get it aldenty then add it in with the chicken but there was a lot of liquid I was worried it would be too runny idk what happened but it soaked all the Juice too much so I woul add maybe 1/2 cup more of broth and the rest of what’s left in the small Cramer I would say irs about 1/3 cup or add a little milk if you have too to make it a little juicer after adding the pasta and it soaks up more liquid than I wanted it toothan you thought it would I will have to see what pasta we got but even with that the thicker sauce was dill reAlly good for getting what’s left on the plate up with your garlic toast lol I would recommend this dish to everyone maybe the rice won’t soak up all the sauce we shall see it was fun cooking your dish ty and I can’t wait to try new things with it served it with asparagus and garlic toast
Mary says
Everyone loved it. Mine was yummy but very beige. Added a bright veg as a side. Would cook again absolutely.
Christina Denise Phipps says
Very tasty and great and fast. Thank you.
Angela Taylor says
This is so yummy!!!! My family loved it.
JP says
Delicious! Served with pasta and a veggie side.