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.
April R woodall says
Love this recipe! I have made it several times and it is always a huge hit in my house hold!! I add spinage and sun dried tomatoes to mine for a Harty dish. Absolutely delicious 😋
Cheryl Canagaratna says
This recipe was delicious, and easy to make. I loved it.
Freddy says
Would you say the leftover sauce would be good to put over pasta with the chicken too?
The Chunky Chef says
Absolutely 🙂
Deana says
I don’t usually comment on anything online but this simple chicken recipe came out so good, will be making again real soon, thank you!
emily says
this is amazing
Moria says
Made it the other week for my family. They loved it so much I’m making it tonight.
Kathleen says
So easy and delicious!
Mackenzie says
Can I use milk and corn starch in replace of heavy cream?
The Chunky Chef says
Yes, it may lose a little creaminess, but should still work well. I would only combine the cornstarch with milk at the end of cooking though, otherwise it may get very thick.
shannon says
delicious
Lisa T says
Made this for my dad’s birthday dinner last Dec. Everyone loved it & tasted fantastic! Been wanting to make it again soon, it’s sooooo goodie good. I tried another version with sun dried tomatoes but def prefer this one. Smells good while cooking, easy to pull off. Thanks for the recipie!
Kristin says
Delicious and easy recipe and had everything on hand. Only problem I had was the sauce was not thick at all. I even tried adding the heavy cream and corn starch but it still came out very soupy.
Natalie Bugeja says
I do it every 2 weeks very tasty
Yulia says
very rich but very good! thank you!
Lindsay says
Was a hard pass in my family
Suzanne says
Perfect. Love it.
Ray says
I liked it. I also like garlic but wow that was a lot of garlic. Is 2 tablespoons finely minced garlic correct? Next time I will cut wayy back on that. I will definitely make this again!
Nikki Williams says
This recipe was a pleaser the WHOLE way around the table!!… My 2 youngest grandbabies devoured it too!!… It’s quick, easy, DELICIOUS and makes for GREAT leftovers too!!
Elayne Lavitt says
Wonderful!! Will be making this again !! We loved it !!
Thank you ,
Elayne
Lauren says
So much extra sauce leftover — hiow long would it keep in the fridge for a reuse?
The Chunky Chef says
It should keep for 4-5 days.
Nikki Williams says
Hi Lauren, I have found the left over sauce freezes well too…
Gregory Stokey says
Super quick, very yummy. I added mushrooms and asparagus tips. Mmmmmmmm😃
Kara says
I’ve made this recipe multiple times and the whole house loves it.