Description
Seared chicken breasts finished in a rich, garlicky Parmesan cream sauce. Takes about 35 minutes and tastes way more complicated than it actually is.
Ingredients
Chicken Pillows:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
Creamy Parmesan Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese (freshly grated is BEST!)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Optional Garnish:
- Fresh parsley, chopped
Instructions
Set your oven to 375°F. Mine takes forever to heat up so I always start here.
Sprinkle the garlic powder, onion powder, salt and pepper all over the chicken. I’m pretty generous with this part because bland chicken is just sad.
Heat the olive oil in your skillet over medium-high heat. When it starts shimmering, add the chicken. Don’t move it around – just let it sit there for 2-3 minutes per side until it’s golden. You’re not cooking it through yet, just getting that color. Take it out and set it aside.
Use the same skillet – don’t wash it! All those brown bits are flavor gold. Melt the butter over medium heat, then add the garlic. Let it cook for maybe 30 seconds until it smells amazing.
Add the flour and whisk it around constantly. This part always makes me nervous because I don’t want lumps, but just keep whisking for a minute or two. It should look like wet sand.
Here’s where you add the chicken broth and cream, but do it slowly while whisking. I learned this the hard way – dump it in too fast and you get lumpy sauce. Keep whisking until it’s smooth.
Stir in the Parmesan cheese and Italian seasoning. Let it bubble gently for 3-5 minutes until it coats your spoon. Taste it and add salt and pepper if needed.
Put the chicken back in the skillet and spoon some sauce over each piece. If your skillet won’t go in the oven, transfer everything to a baking dish.
Bake for 15-20 minutes. I always use my meat thermometer because nobody wants dry chicken – it should hit 165°F.
Sprinkle some parsley on top if you’ve got it, then dig in while it’s hot.
Notes
Get a meat thermometer: I used to guess when chicken was done and ended up with rubber. 165°F takes the guesswork out.
Fresh Parmesan matters: The pre-shredded stuff from a bag doesn’t melt right and tastes like cardboard.
Sauce too thick? Add more chicken broth. Too thin? Let it cook longer.
Don’t rush the flour step: I’ve made floury-tasting sauce before because I was impatient. Cook it for the full minute or two.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sear and Bake
- Cuisine: American/Italian-Inspired