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Skillet Chicken with Cream Sauce

Skillet Chicken with Cream Sauce

Skillet Chicken with Cream Sauce is a comforting dish that combines perfectly browned chicken with a rich, creamy sauce made from heavy cream and parmesan cheese, enhanced by garlic and Italian seasoning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breasts, sliced into even cutlets
  • 2 tbsp Olive Oil, extra virgin preferred
  • 1 tbsp Butter, unsalted
  • 4 cloves Garlic, freshly minced
  • 1 cup Heavy Cream, full fat for best results
  • 1/2 cup Chicken Broth, low sodium
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 tsp Italian Seasoning, or dried oregano and thyme
  • Salt and Pepper, to taste
  • 2 tbsp Fresh Parsley, for garnish

Method
 

  1. Prepare the chicken by slicing the breasts into even cutlets. Season both sides generously with salt, pepper, and Italian seasoning.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter foams, add the chicken to the pan. Cook the chicken for 5 to 6 minutes per side until it reaches a deep golden brown. Remove the chicken from the skillet and set it aside on a plate.
  3. Lower the heat to medium and add the minced garlic to the same pan. Sauté the garlic for about one minute until it becomes fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up all the brown bits from the bottom. Stir in the heavy cream and let the mixture come to a gentle simmer.
  5. Whisk in the freshly grated parmesan cheese until it melts and the sauce thickens slightly. Taste the sauce and add more salt or pepper if necessary.
  6. Return the cooked chicken and any accumulated juices to the skillet. Spoon the sauce over the meat and let it simmer for another 2 to 3 minutes.
  7. Garnish with fresh parsley and serve immediately.

Notes

Use a large enough pan to avoid crowding the chicken. Let the chicken and cream sit at room temperature for 15 minutes before cooking. Use a meat thermometer to ensure chicken reaches 165°F.