Pan-Seared Chicken Breasts in Garlic Cream Sauce
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon fresh parsley (for garnish)
For the Garlic Cream Sauce:
3 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Prepare the Chicken:
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.
Make the Garlic Cream Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Parmesan cheese, continuing to cook and whisk the sauce until it thickens, about 3-4 minutes.
Season with salt and pepper to taste.
Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning the creamy garlic sauce over the top.
Let it simmer for another 2-3 minutes to reheat the chicken and allow the flavors to meld.
Garnish with fresh parsley and serve immediately.
This dish pairs perfectly with mashed potatoes, rice, or a fresh salad. Enjoy!