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With my tried-and-true tips below, you’ll cook the best beginner-friendly chicken recipe with heavy cream that’s perfect for a weeknight dinner.
Chicken Sauce Recipe with Heavy Cream
There's something about tender chicken in a velvety sauce that makes any dinner special! This chicken recipe with heavy cream is always a winner with the family, both because of how good it tastes and the simplicity of being able to cook a meal in a single skillet.
Did I mention that it's ready to be served in less than 30 minutes? Garlic, butter, and herbs make these seared chicken breasts taste ridiculously good, while the simple cream sauce is one to die for.
Ingredients
To cook the butterflied chicken breasts, you’ll need salt, pepper, olive oil, and butter. The sauce also calls for butter, garlic cloves, fresh rosemary (you can swap it for poultry seasoning or Italian seasoning), chicken broth or stock, and heavy cream (or half and half).
How to Make Creamy Sauce for Chicken
Here's what you’ll do to make this delicious chicken happen:
- Season the butterflied chicken with salt and pepper. To make sure the seasonings stick well, pat the meat dry first.
- Cook the chicken breasts in the skillet for 4 to 5 minutes on the first side, without disturbing them, then cook for 3 to 4 additional minutes on the other side, until the internal temperature reaches 165F. Remove from the pan.
- To make the sauce, sauté the garlic in butter, then add rosemary and chicken broth to the pan, and simmer. Add the heavy cream, bring to a simmer, and cook the chicken sauce down for 3 to 4 minutes, until it’s visibly reduced.
- Add the chicken back into the pan and let it simmer for about 4 to 5 minutes.
What to Serve with Creamy Chicken
Turn this creamy chicken into the tastiest dinner by serving it along with your favorite vegetables sides, like steamed green beans or an easy side salad. Want to indulge yourself? These delicious Southern mashed potatoes are one of my favorite sides!
Chicken with Heavy Cream | Beginner Friendly Recipe
Ingredients
- 2 large chicken breasts, butterflied lengthwise into 4 pieces
- Salt and pepper, for seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 6 garlic cloves
- ½ teaspoon fresh rosemary*, finely chopped
- 1 cup low sodium chicken broth, or stock
- 1 cup heavy cream or half and half
Instructions
Cook the chicken:
- On a flat surface, pat dry the 4 chicken cutlets. Season on both sides with salt and pepper.
- Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter.
- Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side, without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side until the internal temperature reaches 165F.
- Remove from pan onto a plate and set aside.
Make the sauce:
- Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don't burn.
- Add the rosemary to the garlic and toast it for about 30 seconds. Add the chicken broth or stock and let it simmer to begin to lift the toasty chicken tidbits from the pan. Add the cream, bring it to a simmer and let the sauce cook down for 3 to 4 minutes until it's visibly reduced.
Combine:
- Add the chicken breasts back into the pan and let it simmer for about 4 to 5 minutes.
- Serve the chicken with cream sauce with your favorite sides, like southern mashed potatoes and steamed green beans.
Notes
- Substitute the fresh rosemary for ½ teaspoon poultry seasoning or ½ teaspoon Italian seasoning.
Shane says
Love a good chicken recipe and this chicken with cream recipe fits the bill. Easy and delicious!