Description
Juicy chicken breasts cooked in a rich, creamy garlic‑Parmesan sauce — comforting, flavorful, and ready in about 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sour cream (optional, for extra tang and creaminess)
- ¾ cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper, garlic powder, and Italian seasoning.
- In a large skillet over medium‑high heat, add olive oil. Once hot, place the chicken breasts in and cook for about 4‑5 minutes per side, or until browned and cooked through (internal temperature 165 °F / 74 °C). Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Add butter. When melted, add chopped onion and cook until softened (~3‑5 minutes).
- Add the minced garlic; sauté for about 30 seconds until fragrant (be careful not to burn it).
- Pour in heavy cream and sour cream (if using), stirring to combine. Let it heat gently.
- Stir in Parmesan cheese until melted and sauce is smooth. Taste and adjust salt and pepper if needed.
- Return the cooked chicken into the skillet, spoon sauce over chicken. Let simmer together for 1‑2 minutes to ensure chicken is warmed through.
- Garnish with chopped parsley. Serve hot — ideal over pasta, rice, mashed potatoes, or with steamed vegetables.
Notes
- Using freshly grated Parmesan yields a smoother sauce; pre‑grated often has anti‑caking agents that may affect texture.
- If sauce becomes too thick, thin with a little chicken broth or milk.
- You can use chicken thighs instead of breasts; they’ll take slightly longer.
- For lighter version, use half cream + half milk or omit sour cream.
Nutrition
- Serving Size: 1 serving (with sauce, chicken only)
- Calories: ~450 kcal
- Sugar: 1‑2 g
- Sodium: ~700 mg
- Fat: 30‑35 g
- Saturated Fat: 15‑18 g
- Unsaturated Fat: ~12‑15 g
- Trans Fat: 0 g
- Carbohydrates: 4‑6 g
- Fiber: 0‑1 g
- Protein: 35‑40 g
- Cholesterol: ~120 mg
