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Monday 14 July 2025 13:13:33 GMT

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Juicy Pan-Seared Chicken Breast in Creamy Garlic Parmesan Sauce Ingredients 1. Boneless, Skinless Chicken Breasts – 4 medium (about 1.5–2 lb) 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 3 tbsp 4. Garlic – 5 cloves, minced 5. All-Purpose Flour – 2 tbsp 6. Chicken Broth – 1 cup 7. Heavy Cream – 1 cup 8. Grated Parmesan Cheese – ¾ cup 9. Mozzarella Cheese – ½ cup, shredded 10. Italian Seasoning – 1 tsp 11. Paprika – 1 tsp 12. Garlic Powder – 1 tsp 13. Onion Powder – ½ tsp 14. Salt – 1 tsp, or to taste 15. Black Pepper – ½ tsp 16. Red Pepper Flakes – ¼ tsp 17. Lemon Juice – 1 tbsp 18. Fresh Parsley – 3 tbsp, finely chopped 19. Fresh Thyme – 1 tsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness for consistent cooking. 2. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning. Season both sides of each chicken breast evenly with this mixture. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer without overcrowding the pan, working in batches if necessary. 4. Sear the chicken for 5–7 minutes on the first side until deeply golden brown. Flip and cook for another 4–6 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). 5. Transfer the cooked chicken to a plate and cover loosely with foil to keep it warm. Leave the flavorful browned bits in the skillet because they will add richness to the sauce. 6. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes, stirring for about 30–45 seconds until fragrant. 7. Sprinkle the flour into the garlic butter and whisk continuously for 1 minute. This creates a light roux that will thicken the sauce and give it a smooth consistency. 8. Gradually pour in the chicken broth while whisking to dissolve the browned bits from the bottom of the skillet. Simmer for 2 minutes until the liquid begins to thicken slightly. 9. Slowly stir in the heavy cream and bring the mixture to a gentle simmer. Avoid boiling vigorously, as excessive heat can affect the creamy texture of the sauce. 10. Add the Parmesan cheese and mozzarella cheese a handful at a time, stirring until both cheeses melt completely. Continue simmering gently for 2–3 minutes until the sauce becomes rich, creamy, and velvety. 11. Stir in the lemon juice, chopped parsley, and fresh thyme. Taste the sauce and adjust the salt and black pepper as needed to balance the creamy, cheesy flavor. 12. Return the chicken breasts and any accumulated juices to the skillet. Spoon the garlic Parmesan sauce over each piece and simmer gently for 2–3 minutes, allowing the flavors to blend without overcooking the chicken. 13. Arrange the chicken on a serving plate and pour the remaining creamy sauce around and over the pieces. Garnish with extra parsley and Parmesan, then serve hot with mashed potatoes, pasta, steamed vegetables, or crusty bread. Follow for more easy and delicious homemade recipes!

Juicy Pan-Seared Chicken Breast in Creamy Garlic Parmesan Sauce Ingredients 1. Boneless, Skinless Chicken Breasts – 4 medium (about 1.5–2 lb) 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 3 tbsp 4. Garlic – 5 cloves, minced 5. All-Purpose Flour – 2 tbsp 6. Chicken Broth – 1 cup 7. Heavy Cream – 1 cup 8. Grated Parmesan Cheese – ¾ cup 9. Mozzarella Cheese – ½ cup, shredded 10. Italian Seasoning – 1 tsp 11. Paprika – 1 tsp 12. Garlic Powder – 1 tsp 13. Onion Powder – ½ tsp 14. Salt – 1 tsp, or to taste 15. Black Pepper – ½ tsp 16. Red Pepper Flakes – ¼ tsp 17. Lemon Juice – 1 tbsp 18. Fresh Parsley – 3 tbsp, finely chopped 19. Fresh Thyme – 1 tsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness for consistent cooking. 2. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning. Season both sides of each chicken breast evenly with this mixture. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer without overcrowding the pan, working in batches if necessary. 4. Sear the chicken for 5–7 minutes on the first side until deeply golden brown. Flip and cook for another 4–6 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). 5. Transfer the cooked chicken to a plate and cover loosely with foil to keep it warm. Leave the flavorful browned bits in the skillet because they will add richness to the sauce. 6. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes, stirring for about 30–45 seconds until fragrant. 7. Sprinkle the flour into the garlic butter and whisk continuously for 1 minute. This creates a light roux that will thicken the sauce and give it a smooth consistency. 8. Gradually pour in the chicken broth while whisking to dissolve the browned bits from the bottom of the skillet. Simmer for 2 minutes until the liquid begins to thicken slightly. 9. Slowly stir in the heavy cream and bring the mixture to a gentle simmer. Avoid boiling vigorously, as excessive heat can affect the creamy texture of the sauce. 10. Add the Parmesan cheese and mozzarella cheese a handful at a time, stirring until both cheeses melt completely. Continue simmering gently for 2–3 minutes until the sauce becomes rich, creamy, and velvety. 11. Stir in the lemon juice, chopped parsley, and fresh thyme. Taste the sauce and adjust the salt and black pepper as needed to balance the creamy, cheesy flavor. 12. Return the chicken breasts and any accumulated juices to the skillet. Spoon the garlic Parmesan sauce over each piece and simmer gently for 2–3 minutes, allowing the flavors to blend without overcooking the chicken. 13. Arrange the chicken on a serving plate and pour the remaining creamy sauce around and over the pieces. Garnish with extra parsley and Parmesan, then serve hot with mashed potatoes, pasta, steamed vegetables, or crusty bread. Follow for more easy and delicious homemade recipes!

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