Description
Creamy Pan‑Seared Chicken is a comforting, flavorful dish featuring golden, juicy chicken breasts in a velvety herb‑infused cream sauce. Quick to make yet elegant enough for a special dinner, it’s versatile, rich, and deeply satisfying.
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
Instructions
- Season the chicken breasts on both sides with salt, pepper, and garlic powder if using.
- In a large skillet over medium‑high heat, heat the olive oil until hot. Add the chicken and sear for about 5–6 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium. In the same pan, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up the browned bits from the bottom.
- Add the heavy cream (or half‑and‑half), Parmesan cheese, and thyme (or Italian seasoning). Stir and let the sauce simmer until slightly thickened, about 2–3 minutes.
- Return the chicken to the skillet, spooning the sauce over each piece. Let it simmer together for another 2–3 minutes.
- If using spinach, sun‑dried tomatoes, or mushrooms, add them now and simmer for an additional minute.
- Taste and adjust seasoning if needed. Serve immediately, spooning sauce over the chicken, with your choice of sides such as rice, pasta, or crusty bread.
Notes
- For extra greens, stir in spinach or kale at the end of cooking.
- Boost the flavor with sun‑dried tomatoes or mushrooms in the sauce.
- Use boneless chicken thighs instead of breasts for a juicier cut.
- Add a splash of white wine or lemon juice to brighten the sauce.
- Leftovers reheat best on the stove with a splash of broth or cream added to maintain sauce texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg
