There’s something about the sizzle of chicken hitting a hot pan that pulls you in. I remember one evening, distracted by a clattering phone and a half-started conversation in my head, I almost let the chicken stick. But the scent of garlic melting into butter brought me back. The creamy sauce came together while the chicken rested, and by the time I spooned it over, the kitchen felt cozy and complete. It wasn’t perfect timing, but it was exactly what I needed—a quiet moment with food that feels like a little celebration, even if the day was chaotic.
Why You’ll Love It:
- The sauce’s creamy garlic flavor highlights the chicken without overwhelming it, keeping things simple and satisfying.
- It’s quick enough for a weeknight dinner, but special enough to make you pause and appreciate.
- The pan-seared method gives a golden crust that contrasts the silky sauce—a texture combo that just works.
- It’s simple—and that’s kind of the point. Sometimes a straightforward meal hits just right.
If you’re feeling hesitant about creamy sauces, this one stays light enough to be comforting but not heavy, so it won’t weigh you down.
PrintPan-Seared Chicken Breast with Creamy Garlic Sauce
A simple and delicious pan-seared chicken breast served with a rich and creamy garlic sauce that enhances the natural flavors of the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2
Ingredients
2 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let the broth simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and Parmesan cheese. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens.
Add the lemon juice and stir to combine. Taste and adjust seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to reheat the chicken.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.
Kitchen Notes: I usually use a sturdy skillet that holds heat well, which helps get that perfect sear on the chicken. This dish pairs well with steamed veggies or a simple green salad to balance the richness. If you want to try a twist, sometimes I add a pinch of red pepper flakes for a little heat or swap Parmesan for Pecorino for a sharper bite. Also, lemon juice brightens the sauce, but I haven’t tested it with other citrus—maybe orange could be interesting but probably sweeter.
FAQ:
Can I make this ahead of time? Yes, you can prep the chicken and sauce separately, then gently reheat together before serving.
What if I don’t have fresh garlic? Garlic powder can work in a pinch, though fresh really makes the difference here.
Is this suitable for two servings only? The recipe is designed for two, but it scales up easily if you adjust cooking times slightly.
Give this dish a try when you want something that feels a little luxurious but doesn’t require a lot of fuss. You might find yourself coming back to it again and again.