Here’s a tender, flavorful Chicken Breasts in a Creamy Sauce recipe — rich, comforting, and perfect over rice, pasta, or mashed potatoes 🍗✨
🍗 Chicken Breasts in a Creamy Sauce
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- Salt & black pepper to taste
- 1–2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for depth)
- 1 tsp dried thyme or Italian seasoning
- Optional: chopped parsley for garnish
Instructions
- Prep the chicken
Season chicken breasts with salt and pepper. - Sear the chicken
Heat olive oil or butter in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside. - Make the sauce
In the same skillet, sauté onions 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Stir in chicken broth, scraping up any browned bits from the pan. - Add cream & seasonings
Reduce heat to medium-low. Stir in heavy cream, Parmesan, Dijon mustard, and thyme. Simmer 3–5 minutes until sauce thickens slightly. - Combine & finish
Return chicken to the skillet, spoon sauce over top, and simmer 2–3 minutes to heat through. - Serve
Garnish with fresh parsley. Serve over rice, pasta, or mashed potatoes for a complete meal.
Tips & Variations
- Add mushrooms or spinach to the sauce for extra flavor and nutrition.
- Swap Parmesan for Gruyère or Asiago for a different cheesy note.
- For a lighter version, use half-and-half or Greek yogurt instead of heavy cream (stir in at the end off heat to avoid curdling).
- Add a splash of white wine before the cream for a subtle depth of flavor.
If you want, I can also give you a one-pan garlic herb version that cooks the chicken and sauce together with minimal cleanup.
