Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 3 to 4 minutes until slightly thickened.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 3 to 5 minutes until everything is heated through and the sauce reaches your desired consistency.
Garnish with fresh herbs if desired and serve immediately.
Notes
Tips for the Best Creamy Garlic Chicken
For the juiciest chicken, avoid overcrowding the pan. If your skillet is small, cook the chicken in batches. Letting the chicken rest for a few minutes before returning it to the sauce also helps lock in moisture. Use freshly grated Parmesan instead of pre-shredded cheese for a smoother sauce. If the sauce thickens too much, simply add a splash of chicken broth or cream to loosen it up.
Variations and Substitutions
This recipe is incredibly flexible. For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be slightly thinner. Boneless chicken thighs work just as well and add even more flavor. If you want a low-carb or keto-friendly option, serve this over cauliflower mash or zucchini noodles. You can also add spinach, mushrooms, or sun-dried tomatoes to the sauce for extra texture and flavor.