Tender Chicken Breast in Creamy Garlic Parsley Sauce

Tender chicken breast in a velvety cream sauce with garlic and fresh parsley — a quick one-pan dinner that stays juicy and aromatic.

Ingredients

• Chicken breast — 8.8 oz | 250 g
• Butter — 2.1 oz | 60 g
• Garlic — 1 clove
• Parsley — 1–2 sprigs
• Flour — 2 tsp | about 6 g
• Heavy cream for cooking — 1 cup | 250 ml
• Milk — 3–6 tbsp | 50–100 ml
• Salt — 1 tsp | about 6 g

Step-by-Step Recipe

1. Pat the chicken breast dry and, if desired, slice it lengthwise into 2–3 thinner pieces for faster cooking. Finely chop the garlic and parsley.
2. In a skillet over medium heat, melt 1 oz | 30 g of the butter. Add the chicken and cook until lightly golden, about 3–4 minutes per side. Transfer to a plate.
3. Add the remaining 1 oz | 30 g butter to the same skillet. Stir in the flour and cook, whisking, for 1 minute until lightly nutty in aroma.
4. Gradually pour in the cream, stirring until smooth. Add the milk a little at a time until the sauce reaches the desired consistency.
5. Add the garlic and parsley, then season with salt. Simmer over low heat for 2–3 minutes.
6. Return the chicken to the sauce and warm through for 3–5 minutes, until fully cooked and the sauce turns silky. Remove from the heat and let rest for 2 minutes.

Nutritional Value

Calories	≈ 650 kcal
Protein	≈ 31 g
Fat	≈ 57 g
Carbohydrates	≈ 9 g
Serving	1 of 2

What to Serve With

Serve with pasta, boiled rice, mashed potatoes, or crusty bread to catch every last drop of sauce.

Tips and Variations

• To keep the chicken juicy, do not overcook it in the first stage: a light golden crust is enough before finishing in the sauce.
• The consistency is easy to adjust: if the sauce is too thick, add a little more milk; if it is too thin, simmer for a few more minutes.
• If you do not have a whisk, stir thoroughly with a wooden spoon to avoid lumps.
• For a more pronounced garlic aroma, gently warm the garlic in the butter for 20–30 seconds before adding the flour.

FAQ

Can I replace the cream with a lighter alternative?

Yes. Use higher-fat milk and add a little more flour while making the sauce to preserve a rich texture.

What should I do if the sauce is lumpy?

Remove the skillet from the heat and whisk the sauce vigorously. If needed, add a splash of warm milk and reheat, stirring, until smooth.

How do I know the chicken is done?

The pieces should spring back lightly when pressed, and the juices should run clear with no pink tint. If you use a thermometer, the internal temperature should be about 160°F | 70°C.