Garlic Cream Sauce Chicken with Parmesan
Seared chicken breasts finished in a silky garlic, cream, and Parmesan sauce with Italian seasoning and optional spinach.
Equipment
- Large skillet
- Meat mallet
- Instant read thermometer
Ingredients
- 4 small to medium boneless, skinless chicken breasts about 1 1/2 lb, pounded to 3/4 inch
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 tbsp Italian seasoning or dried oregano
- ½ cup Parmesan cheese freshly grated
- 1 cup fresh spinach chopped, optional
Instructions
- Season. Pound 4 chicken breasts (1 1/2 pounds) and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear. Heat 2 tablespoons oil over medium high heat and cook the chicken 5 to 6 minutes per side until golden and 165 degrees F. Set aside.
- Garlic. Reduce the heat to medium, add 4 minced garlic cloves, and stir for 30 seconds.
- Cream. Add 1 cup cream and 1 tablespoon Italian seasoning, scraping up the browned bits, and bring to a gentle simmer.
- Spinach. Stir in 1 cup spinach and simmer 2 to 3 minutes until wilted.
- Cheese. Remove from the heat and stir in 1/2 cup Parmesan until smooth.
- Finish. Return the chicken to the pan, spoon the sauce over it, and serve hot.
Notes
Substitutions: Use boneless thighs, light cream, or milk with cornstarch for a lighter sauce. Use dried oregano in place of Italian seasoning.
Tips: Use hot oil for a good sear and add the Parmesan off the heat.
Storage: Refrigerate 3 to 4 days. Reheat to 165 degrees F with a splash of milk. Do not freeze.