Description
Listen, I’m not exaggerating when I say this might be the best chicken dish I’ve ever thrown together on a random Tuesday night. It’s that perfect combination of “fancy enough for company” but “easy enough for weeknights.” The chicken gets all golden and crispy on the outside, but stays juicy inside, and that SAUCE… oh my god, that sauce. It’s creamy, garlicky heaven that you’ll want to put on everything. I’ve literally seen people licking their plates when they think nobody’s looking.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total – try to get ones that are even thickness)
- 2 tablespoons olive oil (use the good stuff, you’re worth it)
- 2 tablespoons butter (salted or unsalted, whatever’s in your fridge)
- Salt and pepper (be generous here!)
- 1 teaspoon garlic powder (this is in addition to the fresh garlic – trust me)
- 1/2 teaspoon paprika (smoked if you have it, regular if you don’t)
For the Creamy Garlic Herb Sauce:
- 6 cloves garlic, minced (yes, SIX – don’t wimp out on me now)
- 1 cup chicken broth (low sodium is best so you can control the salt)
- 1 1/2 cups heavy cream (half-and-half works in a pinch, but cream is BETTER)
- 1 tablespoon all-purpose flour (for thickening)
- 1/2 cup freshly grated Parmesan cheese (not the stuff in the green can, please)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh basil, chopped (optional, but awesome)
- Juice of half a lemon
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for a little kick)