Here’s a simple and delicious chicken breasts in creamy sauce recipe you can make in about 30 minutes:
Ingredients (Serves 2–3)
- 2–3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1/2 cup chicken broth
- 1/2–3/4 cup heavy cream (or half-and-half for lighter version)
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, adds a little tang)
- 1 tsp Italian seasoning or fresh herbs like thyme/parsley
- Optional: mushrooms, spinach, or sun-dried tomatoes for extra flavor
Instructions
- Prepare the Chicken
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil or butter in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
- Make the Sauce
- In the same skillet, reduce heat to medium. Add a little more oil or butter if needed.
- Sauté garlic (and onion/mushrooms if using) until fragrant, ~1–2 minutes.
- Pour in chicken broth and scrape up any brown bits from the pan (adds flavor).
- Stir in cream, Parmesan, Dijon mustard, and herbs. Simmer gently for 3–5 minutes until slightly thickened.
- Combine and Simmer
- Return the chicken to the skillet, spooning sauce over the top.
- Cover and simmer on low for 5–8 minutes until chicken is cooked through (internal temp ~165°F / 74°C).
- Serve
- Spoon extra sauce over chicken.
- Optional: garnish with fresh parsley and serve with rice, pasta, or steamed veggies.
💡 Tips for Extra Creaminess:
- For a richer sauce, add 1–2 tbsp cream cheese or a splash of white wine before adding cream.
- If sauce is too thick, thin with a little chicken broth or milk.
If you want, I can also give you a super-quick 15-minute version that skips the searing and still comes out creamy and flavorful—perfect for weeknights.
Do you want that version too?
