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Creamy Pan-Fried Chicken

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Creamy Pan-Fried Chicken features golden, crispy chicken cutlets smothered in a rich garlic cream sauce. Made in one skillet with simple ingredients, it’s the perfect weeknight comfort food.

Ingredients

  • 4 boneless chicken breasts, butterflied
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Optional: chopped parsley for garnish

Instructions

  1. Season chicken breasts with salt and pepper.
  2. Dredge each piece in flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium heat.
  4. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
  5. In the same skillet, sauté garlic for 30 seconds.
  6. Add chicken broth, scraping up browned bits.
  7. Stir in heavy cream, onion powder, and thyme. Simmer 3–4 minutes until slightly thickened.
  8. Return chicken to pan, spoon sauce over top, and simmer 2 more minutes.
  9. Garnish with chopped parsley and serve warm.

Notes

  • Add mushrooms or spinach to the sauce for extra flavor.
  • Use half-and-half or coconut cream for a lighter version.
  • Add white wine or Italian seasoning for added depth.
  • Store leftovers for up to 3 days; reheat gently with extra cream or broth.
  • Freeze cooked chicken separately—make sauce fresh when reheating.

Nutrition

Find it online: https://recipesbyliza.com/creamy-pan-fried-chicken/