Some dinners come together effortlessly, even if your mind is halfway out the door. This pan-seared chicken breast with creamy garlic sauce was one of those nights. I remember juggling a phone call while trying not to burn the garlic—because, yes, I got distracted for a second and almost ruined the whole sauce. It’s funny how the best meals sometimes come from those little imperfect moments in the kitchen.
The chicken sizzled in the pan, turning golden brown while the creamy sauce thickened slowly, releasing that rich garlic aroma that fills the whole house. I wasn’t in a rush, but the clock was ticking. Somewhere between stirring the sauce and wiping a counter, I realized this simple dish was shaping up to be exactly what I needed: comforting, flavorful, and just a bit indulgent without any fuss.
It’s not fancy, and it doesn’t pretend to be. But it hits that cozy spot perfectly—a quick weeknight dinner that feels like a small celebration of good food and quiet moments. You might find yourself licking the sauce off the spoon, forgetting about the day’s stress for a few minutes.
- Rich, creamy garlic sauce pairs beautifully with the golden, juicy chicken breast.
- Quick enough for busy nights—about 30 minutes from start to finish.
- It’s simple — and that’s kind of the point. No complicated steps or strange ingredients.
- Serves two, making it ideal for intimate dinners or solo leftovers the next day.
If you’re worried about getting the sauce just right, don’t stress too much. It’s forgiving, and a little patience goes a long way. Just keep an eye on the garlic so it doesn’t burn, and let the sauce thicken naturally—it’s worth the wait.
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Pan-Seared Chicken Breast with Creamy Garlic Sauce
- Total Time: 30 minutes
- Yield: 2 1x
Description
A simple and delicious pan-seared chicken breast served with a rich and creamy garlic sauce. Perfect for a quick weeknight dinner.
Ingredients
2 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let it simmer for 2 minutes.
Stir in the heavy cream and Parmesan cheese. Continue to cook and stir until the sauce thickens slightly, about 3-4 minutes.
Add the lemon juice and stir to combine. Taste and adjust seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm through.
Serve the chicken breasts topped with the creamy garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Equipment-wise, all you really need is a good skillet that holds heat evenly. I usually reach for one that’s got a little weight to it, but honestly, any pan you’re comfortable with will do.
Serving tip? A side of steamed veggies or a simple green salad balances the richness perfectly. I’ve also tried it over mashed potatoes, which turns the sauce into a whole other level of comfort food.
For a small twist, sometimes I add a pinch of red pepper flakes to the sauce for a subtle kick, but that’s just me experimenting. I haven’t tested it with other herbs, but a little fresh thyme or rosemary might be nice if you’re feeling adventurous.
FAQ:
Can I use chicken thighs instead? Yes, though cooking times may vary slightly, and the flavor will be richer.
Is the sauce freezer-friendly? It’s best fresh, but you can freeze leftovers if needed. Reheat gently to avoid separating.
What if I don’t have heavy cream? Half-and-half can work in a pinch, but the sauce won’t be quite as thick or creamy.
Ready to bring a little comfort to your dinner table? Scroll down, save this recipe, and start cooking—you’ll thank yourself tonight.