Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by mincing the fresh garlic.
- Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Season the chicken breasts with salt and pepper and cook in the skillet for 6-7 minutes on each side until golden-brown. Pour in the chicken broth and bring to a simmer, then mix in the heavy cream.
- Once cooked and the sauce thickens, garnish with freshly chopped parsley and serve.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
- Reheat gently, adding a splash of chicken broth if needed.
- For heat, consider adding red pepper flakes or hot sauce to the cream sauce.
- This dish pairs well with steamed rice, pasta, mashed potatoes, or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg