So, you know those nights when you’re staring at your fridge, hoping dinner will magically appear? That was me last Tuesday. I was tired, had a craving for something comforting, and really didn’t want to do a ton of dishes. I decided to try this one-pan creamy garlic chicken recipe I’d seen floating around. First attempt? Total fail because I forgot to add the cream and it turned out like dry chicken jerky. But when I finally nailed it, it was like a warm hug in a skillet—creamy, cheesy, and oh-so satisfying. Best part? No mountain of dishes to tackle afterward.
Ingredients
4 chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon dried Italian herbs
Salt and pepper to taste
How to Make It
Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper.
Place chicken in the skillet and cook until golden brown on both sides.
Remove chicken and set aside.
Add garlic to the skillet and sauté until fragrant.
Pour in the heavy cream and chicken broth.
Stir in Parmesan cheese and Italian herbs.
Bring to a simmer, stirring occasionally.
Return chicken to the skillet and cook until the sauce thickens.
Serve
Serve hot with a side of bread to mop up the creamy sauce.
