Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • ½ cup chicken broth (120 ml)
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese (25g)
  • 1 tablespoon chopped fresh parsley (for garnish, optional)
  • Pinch of red pepper flakes (optional, for a little kick)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
  2. Sear the Chicken: Heat the olive oil in the large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside to rest.
  3. Make the Garlic Sauce: Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 1 minute, until fragrant (don't let it burn!).
  4. Simmer the Sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes, until slightly reduced.
  5. Finish the Sauce: Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for another 2-3 minutes, until slightly thickened.
  6. Combine & Serve: Return the chicken breasts to the skillet and spoon the creamy garlic sauce over them. Let the chicken warm through in the sauce for a minute or two. Garnish with fresh parsley (if using) and serve immediately. Enjoy your creamy garlic chicken breast recipe!