Determined not to repeat the mistake of overcooking the chicken, I gave this simple one-pan meal another shot. It turned out perfectly creamy and garlicky!
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Grated parmesan cheese (optional)
How to Make It
Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper.
Add chicken to the skillet and cook for 5-7 minutes on each side, until golden and cooked through.
Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute.
Pour in the heavy cream and chicken broth.
Stir in the Italian seasoning and bring to a simmer.
Return the chicken to the skillet and cook for another 5 minutes, until sauce thickens slightly.
Sprinkle with parmesan cheese if desired.
Serve
Serve hot with crusty bread to soak up the creamy sauce.
