Creamy Pan Fried Chicken
Creamy pan fried chicken transforms a simple weeknight dinner into a delightful feast. Juicy, golden-brown chicken breasts are enveloped in a rich, velvety sauce that tantalizes the taste buds. Perfect for family gatherings or impressing guests, this easy recipe combines minimal effort with maximum flavor, making it an instant classic for any occasion. Serve it over rice or pasta for an unforgettable meal everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- Fresh herbs (parsley or thyme, optional)
Instructions
- Rinse and pat dry the chicken breasts. Season both sides with salt and pepper.
- In a large skillet over medium-high heat, melt olive oil and butter. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through.
- Remove chicken from the skillet. Add minced garlic and spices to the skillet; sauté for about 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan; let simmer for 3 minutes before adding heavy cream.
- Stir in fresh herbs if using; simmer for another 3-5 minutes until slightly thickened. Return chicken to the skillet to soak in the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 6 oz)
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg
Keywords: For extra flavor, consider adding a splash of lemon juice or your favorite spices. Leftovers can be stored in an airtight container in the fridge; gently reheat on low heat to maintain creaminess.