Description
A comforting dish of succulent chicken breasts bathed in a rich, velvety sauce made from heavy cream and chicken broth, perfect for any occasion.
Ingredients
Scale
- 4 chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Season the chicken breasts with salt and pepper. Place them in the skillet, browning on both sides to develop flavor.
- Pour in the chicken broth and heavy cream, stirring everything to combine nicely.
- Cover the skillet and let it simmer for about 10–15 minutes so the chicken absorbs those rich flavors.
- Transfer the skillet to the oven, baking for an additional 20–25 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh parsley before serving for a pop of color and freshness.
Notes
Don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Experiment with different creams or add vegetables to enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg