Name: Creamy Pan-Seared Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 1 teaspoon garlic powder (optional); 2 tablespoons olive oil; 1 tablespoon butter; 3 cloves garlic, minced; ½ cup chicken broth; 1 cup heavy cream or half‑and‑half; ¼ cup grated Parmesan cheese; 1 teaspoon dried or fresh thyme (or Italian seasoning); Optional: 2 cups spinach, ½ cup sun‑dried tomatoes, or 1 cup sliced mushrooms

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Creamy Pan-Seared Chicken is a comforting, flavorful dish that combines golden, juicy chicken breasts with a velvety, herb-infused cream sauce. It’s the kind of meal I make when I want something quick and satisfying, but still elegant enough to feel like a treat.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something rich and impressive. The chicken is perfectly seared with a crisp, golden crust, and the creamy sauce ties it all together with garlic, herbs, and just the right touch of richness. It’s quick, it’s versatile, and it always hits the spot. Creamy Pan-Seared Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and pepper
Garlic powder (optional)
Olive oil
Butter
Garlic (minced)
Chicken broth
Heavy cream or half-and-half
Parmesan cheese (grated)
Dried or fresh thyme (or Italian seasoning)
Optional: spinach, sun-dried tomatoes, or mushrooms

Directions

I start by seasoning both sides of the chicken breasts with salt, pepper, and garlic powder if I’m using it.
In a large skillet over medium-high heat, I heat olive oil and sear the chicken for about 5–6 minutes per side, until golden and cooked through. I then set the chicken aside and lower the heat.
In the same pan, I melt butter and sauté the garlic until fragrant, about 30 seconds.
I deglaze the pan with chicken broth, scraping up the browned bits for extra flavor.
I pour in the cream and stir in the Parmesan and herbs, letting it simmer until slightly thickened.
I return the chicken to the skillet and let it simmer in the sauce for another 2–3 minutes.
I serve it hot, spooning the sauce over the top, with a side of rice, pasta, or crusty bread.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I add a handful of spinach or kale to the sauce for extra color and nutrients.
I toss in sun-dried tomatoes or mushrooms for extra flavor.
I use boneless thighs instead of breasts for a juicier cut.
I add a splash of white wine or lemon juice to brighten the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or cream to loosen the sauce. Microwaving also works, but I prefer the stove to keep the texture smooth and the chicken tender. Creamy Pan-Seared Chicken

FAQs

Can I use milk instead of cream?

I can, but I prefer using at least half-and-half for a richer, silkier texture. Milk can make the sauce thinner.

What’s the best way to sear chicken?

I make sure the pan is hot and the chicken is dry before adding it—this helps get that perfect golden crust.

Can I make this ahead of time?

Yes, I prepare the dish and reheat gently before serving. The sauce may need a little broth or cream to freshen it up.

Is this dish gluten-free?

Yes, naturally—just make sure the broth and cheese don’t have added thickeners with gluten.

What sides go well with this?

I love serving it with mashed potatoes, pasta, steamed rice, or sautéed green beans to soak up the sauce.

Conclusion

Creamy Pan-Seared Chicken is a fast, foolproof dinner that always feels like something special. I love how easily it comes together, how rich and comforting it tastes, and how versatile it is depending on what I have in the fridge. It’s a go-to recipe I reach for when I want comfort with a touch of class.