Description
Tender chicken breasts in a rich, velvety garlic cream sauce that comes together in 30 minutes. Restaurant-quality flavor with simple ingredients.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6 oz each)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 6 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
Instructions
- 1. Pound chicken to ¾-inch thickness. Season with ½ tsp salt and ¼ tsp pepper.
- 2. Heat olive oil in large skillet over medium-high heat. Sear chicken 5-6 minutes per side until 165°F. Remove and tent with foil.
- 3. Reduce heat to medium. Add 2 tbsp butter and minced garlic. Cook 30-45 seconds until fragrant.
- 4. Add wine, scraping up browned bits. Simmer until reduced by half, 2-3 minutes.
- 5. Add cream, thyme, remaining salt, pepper, and red pepper flakes. Simmer 3-4 minutes until slightly thickened.
- 6. Remove from heat. Whisk in Parmesan and remaining 2 tbsp butter until smooth. Stir in lemon juice.
- 7. Return chicken to skillet, spoon sauce over top. Rest 2-3 minutes. Garnish with parsley.
Notes
Use meat thermometer for doneness. Don’t add cheese while pan is too hot to prevent curdling. Fresh Parmesan melts better than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g