One Pan Creamy Garlic Chicken Breasts
30 min4
Pan-seared chicken breasts in a creamy garlic and Parmesan sauce, finished in one skillet.
| prepAdd flour to a shallow dish | ||||||
| 4 chicken breast halves | Season chicken, dredge in flour | Sear chicken 4–5 min per side, remove | Sauté shallots 2–3 min, add garlic 30 sec | Deglaze with broth, add cream, simmer 2–4 min | Stir in pepper, Italian seasoning & Parmesan | Return chicken, nestle & coat with sauce |
| 1/2 tsp kosher salt | ||||||
| 1/2 tsp black pepper | ||||||
| 1/4 tsp paprika | ||||||
| 30 g all-purpose flour (for dredging) | ||||||
| 30 ml olive oil | ||||||
| 15 g butter | ||||||
| 2 shallots, finely minced (or 1 small yellow onion) | ||||||
| 2 Tbsp finely minced garlic | ||||||
| 320 ml chicken broth or stock | ||||||
| 1 to 1 1/3 cups / 240–320 ml heavy cream | ||||||
| 1/4 tsp black pepper | ||||||
| 1/4 tsp dried Italian seasoning | ||||||
| 30 g grated Parmesan cheese (fresh is best) | ||||||
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