Description
Creamy Chicken That Feels Restaurant-Quality at home! This dish, bursting with rich flavors, comes together easily for a comforting dinner. My kitchen secret!
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- Flavor Builders:
- 4–5 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 tsp dried Italian seasoning
- 1 tsp Dijon mustard
- Creamy Goodness:
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Prep Your Chicken:: First things first, pat those chicken breasts super dry with paper towels. This is critical for getting a good sear, hon. Then, slice each breast in half horizontally to make thinner cutlets. This helps them cook evenly and quickly. Season both sides generously with salt and pepper. I always forget to do this sometimes and then kick myself later, so don’t be like me!
- Sear the Chicken:: Heat a large skillet over medium-high heat with a good drizzle of olive oil. Once it’s shimmering, carefully add the chicken in a single layer. Don’t overcrowd the pan, or it won’t brown properly; you might need to do this in batches. Sear for about 3-4 minutes per side until golden brown and cooked through. It should smell amazing, like a proper dinner is happening! Once done, transfer the chicken to a plate and set it aside, juices and all.
- Build the Flavor Base:: Reduce the heat to medium. Add a tiny bit more olive oil if needed, then toss in the diced onion. Cook, stirring occasionally, until it softens and turns translucent, about 3-5 minutes. Then, add the minced garlic and Italian seasoning. Stir constantly for about 1 minute until fragrant. Oh, that smell? That’s the good stuff, the foundation of your Creamy Chicken That Feels Restaurant-Quality. Don’t let the garlic burn!
- Deglaze and Simmer:: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Those bits are flavor gold! Bring the broth to a gentle simmer and let it reduce slightly for about 5 minutes, allowing those flavors to meld. I always taste it here to check if it needs more salt or pepper, even though I added it to the chicken.
- Create the Creamy Sauce:: Stir in the Dijon mustard, then slowly pour in the heavy cream. Bring the sauce back to a gentle simmer, letting it thicken slightly for another 3-5 minutes. Don’t boil it vigorously, we’re going for a luscious, smooth consistency. This is where the magic really starts to happen, transforming it into that Creamy Chicken That Feels Restaurant-Quality sauce we’re after!
- Finish and Serve:: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s completely melted and smooth. Taste the sauce again and adjust seasonings if needed. Return the cooked chicken and any accumulated juices to the skillet, spooning the sauce over the chicken. Garnish generously with fresh parsley. The final dish should look rich, smell divine, and taste absolutely incredible, just like you slaved over it for hours!