Description
A fast, one-pan weeknight dinner featuring seared chicken breasts in a velvety garlic and parmesan sauce. Master the art of browning for maximum flavor in just 20 minutes.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup low-sodium chicken broth
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. If thick, pound to ½ inch thickness.
- Heat olive oil and half the butter in a large skillet over medium-high heat until foaming.
- Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Pour in chicken broth and scrape up brown bits (fond) from the pan.
- Add remaining butter, minced garlic, and oregano. Sauté for 1 minute until fragrant but not brown.
- Pour in heavy cream and simmer gently for 2-3 minutes until slightly thickened.
- Remove pan from heat. Whisk in grated Parmesan cheese until smooth.
- Return chicken to the pan, spooning sauce over the top. Let rest for 1 minute before serving.
Notes
Do not crowd the pan to ensure proper browning. Remove pan from heat before adding cheese to prevent separation. Use freshly grated Parmesan, not pre-grated, for a smooth sauce. Chicken thighs can be substituted for breasts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 650
- Sugar: 2
- Sodium: 600
- Fat: 48
- Saturated Fat: 30
- Carbohydrates: 8
- Fiber: 1
- Protein: 45
Keywords: creamy garlic parmesan chicken, 20 minute dinner, one pan chicken, weeknight dinner, easy chicken recipe, garlic sauce, parmesan chicken