Ingredients
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4 boneless, skinless chicken breasts (about 1½ lb / 680 g)
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½ cup heavy cream
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½ cup chicken broth
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¼ cup grated Parmesan cheese
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2 tablespoons butter, melted
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon dried parsley
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 tablespoon fresh parsley, chopped
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½ teaspoon paprika (optional)
Instructions
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Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a baking dish.
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Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, Italian seasoning, and paprika.
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Make the creamy sauce: In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, minced garlic, dried parsley, and melted butter.
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Arrange the chicken: Place chicken breasts in the prepared baking dish in a single layer.
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Add the sauce: Pour the creamy garlic mixture evenly over the chicken.
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Bake: Bake uncovered for 25–30 minutes, depending on the thickness of the chicken. The thickest part should reach an internal temperature of 165°F (74°C).
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Finish the sauce: Spoon some of the creamy sauce over the chicken. If desired, broil for 1–2 minutes for a lightly golden top, watching carefully.
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Garnish and serve: Sprinkle with fresh parsley and serve warm with rice, mashed potatoes, pasta, or steamed vegetables.
Nutrition Information
Estimated per serving, based on 4 servings.
| Nutrient | Amount |
|---|---|
| Calories | 380–450 kcal |
| Protein | 45–50 g |
| Carbohydrates | 4–6 g |
| Fat | 18–22 g |
| Saturated Fat | 7–9 g |
| Fiber | 0–1 g |
| Sugar | 1–2 g |
| Sodium | 600–800 mg |
Nut & Allergen Information
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Peanuts: Not included in the basic recipe.
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Tree nuts: Not included in the basic recipe.
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Dairy: Contains heavy cream, Parmesan cheese, and butter.
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Gluten/Wheat: Ingredients are naturally gluten-free, but check chicken broth and seasonings for possible gluten.
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Other allergens: Always check product labels for cross-contact warnings.
Q/S – Questions & Suggestions
Q: Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work beautifully and stay juicy. Adjust cooking time as needed.
Q: Can I make this recipe without heavy cream?
Yes. You can use half-and-half or evaporated milk. The sauce may be thinner.
Q: Can I cook the chicken on the stovetop?
Yes. Brown the seasoned chicken in a skillet, prepare the sauce, then cover and simmer gently until the chicken reaches 165°F (74°C).
Q: How can I make the sauce thicker?
Simmer the sauce briefly after cooking, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce.
Q: What can I serve with creamy garlic chicken?
Rice, mashed potatoes, roasted broccoli, green beans, or buttered pasta are excellent choices.
Q: How do I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat gently until steaming hot.
Q: Can I freeze it?
Yes, for up to 2 months. Cream sauces may change texture slightly after thawing, so stir well while reheating.
Chef’s Tip: Avoid overbaking the chicken. Use a food thermometer and remove it once the thickest part reaches 165°F (74°C) for tender, juicy chicken.