Unbeatable Chicken and Cream Sauce
Indulge in the rich and comforting flavors of our Unbeatable Chicken and Cream Sauce, a restaurant-quality dish perfect for any weeknight or special occasion. Juicy, seared chicken breasts are smothered in a velvety cream sauce featuring Parmesan cheese, fragrant garlic, and a hint of zesty lemon for a perfectly balanced taste. This one-skillet recipe is made extra delightful with a golden roux that thickens the sauce to silky perfection, while fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, it's a versatile dish that pairs beautifully with fluffy mashed potatoes, tender pasta, or steamed rice. Perfect for busy cooks craving comfort food with a gourmet twist, this creamy chicken recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt, black pepper, and paprika on all sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 2-3 minutes.
Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Let the sauce simmer gently for 2-3 minutes until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
Return the seared chicken breasts to the skillet, nestling them into the cream sauce. Reduce the heat to low and cover the skillet with a lid. Allow the chicken to cook through, about 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Garnish with freshly chopped parsley before serving.
Serve the chicken and cream sauce over mashed potatoes, rice, or your favorite pasta for a complete meal.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
