Creamy Garlic Chicken Skillet

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese
• 1 cup chicken broth
• 1/2 cup heavy cream
• 6 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• Chopped parsley for garnish

Steps

1. 1 Pat chicken dry and season with salt, pepper, and paprika.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown; remove and set aside.
3. 3 In the same skillet, melt butter. Stir in flour to create a roux, cooking for 1-2 minutes.
4. 4 Gradually whisk in chicken broth and heavy cream, stirring until thickened.
5. 5 Add minced garlic and cream cheese, stirring until smooth and creamy.
6. 6 Return chicken to skillet, coating in the sauce. Sprinkle with Parmesan.
7. 7 Simmer for 5 minutes to let flavors meld.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Spatula
• Measuring cups and spoons
• Instant-read thermometer

Variations

• Add mushrooms or sun-dried tomatoes for extra flavor.
• Substitute chicken thighs for a juicier option.

Substitutions

• Use Greek yogurt for a lighter alternative to cream cheese.
• Replace heavy cream with half-and-half for reduced richness.

Pairings

• Perfect with a side of mashed potatoes or buttered noodles.

Nutrition

Tips

• For a richer flavor, let the sauce reduce slightly for a thicker consistency.
• Ensure chicken is fully cooked to an internal temperature of 165°F.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop, stirring occasionally.

Serving Suggestions

• Serve with steamed broccoli and a side of garlic bread.
• Pairs wonderfully with a crisp white wine.

FAQ