Creamy Garlic Chicken

This creamy garlic chicken recipe is all about building layers of flavor with simple ingredients. We'll start by properly seasoning and searing the chicken, then create a luscious sauce in the same pan to capture all those delicious browned bits. The result is a restaurant-quality dish that's surprisingly easy to make at home.

1. Step 1: Drying the chicken ensures better browning and seasoning helps build flavor from the start.

   Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon salt and black pepper.

2. Step 2: Don't overcrowd the pan - cook in batches if needed for proper browning.

   Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover loosely with foil.

3. Step 3: Cooking the garlic briefly preserves its flavor while removing the raw bite.

   In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

4. Step 4: The roux will thicken your sauce - keep stirring to prevent lumps.

   Sprinkle flour over the garlic and butter, stirring constantly for about 1 minute to create a roux.

5. Step 5: Those browned bits (fond) contain concentrated flavor that enriches your sauce.

   Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan - these add tremendous flavor.

6. Step 6: Don't boil cream sauces - a gentle simmer prevents curdling.

   Stir in the heavy cream, remaining 1/4 teaspoon salt, and Italian seasoning. Bring to a gentle simmer and cook for 2-3 minutes until the sauce starts to thicken.

7. Step 7: Freshly grated cheese melts much better than pre-packaged varieties.

   Add the grated parmesan cheese and stir until melted and incorporated into the sauce.

8. Step 8: This final simmer marries the flavors of the chicken and sauce together.

   Return the chicken to the skillet, spooning some sauce over each piece. Let simmer for 1-2 minutes to rewarm the chicken and allow it to absorb some of the sauce flavors.

9. Step 9: The bright green parsley adds color contrast and a fresh flavor that balances the rich sauce.

   Garnish with fresh chopped parsley before serving. Serve hot with your favorite side dishes like pasta, rice, or roasted vegetables.

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich. This dish pairs beautifully with crusty bread for sopping up the sauce, or keep it low-carb with a side of steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.