Creamy Chicken in Parmesan Sauce
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Parmesan Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 tsp oregano divided
- ½ cup chicken broth low sodium
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional, for a bit of heat
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set it aside on a plate.
Step 2: Make the Parmesan Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and chicken broth, oregano divided, scraping up any browned bits from the bottom of the pan for extra flavor.
- Reduce the heat to low and slowly whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Add the Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.
Step 3: Combine and Serve
- Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat.
- Let the chicken simmer in the sauce for 3-4 minutes to absorb the flavors.
- Garnish with chopped fresh parsley and serve hot.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickens too much.