Ingredients
Chicken
- 2 chicken breasts (cut in half lengthwise, yielding 4 thinner pieces)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 tablespoon flour
- 3 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thin pieces. Season both sides generously with salt, pepper, and garlic powder to infuse flavor before cooking.
- Heat the pan and fats: Place a skillet over medium-high heat and add the olive oil and butter. Allow the pan to heat for a few minutes until the butter melts and the oils are hot but not smoking.
- Cook the chicken: Add the seasoned chicken pieces to the hot skillet. Cook each side for about 5-6 minutes, or until the chicken is nicely seared and cooked through. Remove the chicken from the pan and place on a plate. Loosely tent with foil to keep warm and turn off the heat.
- Make the roux with garlic: Turn the heat back to medium-high. Add the flour and minced garlic directly to the skillet. Stir constantly and cook for about 1 minute to cook out the raw flour taste and fragrant the garlic.
- Add chicken broth: Pour in the chicken broth while whisking continuously to dissolve the flour lumps. Continue whisking until the mixture reduces by half, creating a thickened base for the sauce.
- Incorporate cream and parmesan: Stir in the heavy cream and allow the sauce to gently bubble for a few minutes until it thickens to your desired consistency. Remove the skillet from heat and stir in the freshly grated parmesan cheese until melted and fully integrated.
- Combine chicken and sauce: Return the chicken along with any accumulated juices back to the skillet. Spoon the creamy sauce over each piece. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute the heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- Use freshly grated parmesan for best flavor and smooth melting.
- Serve this dish with crusty bread, mashed potatoes, or over pasta to soak up the creamy sauce.
- To make this gluten-free, replace all-purpose flour with cornstarch or gluten-free flour blend.
- For extra garlic flavor, add an additional minced clove of garlic when cooking the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 chicken breast half with sauce (approx. 200g)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 140 mg
