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Juicy chicken breast in creamy sauce, sprinkled with fresh parsley and served with pasta.
Succulent chicken breast slices coated in a velvety cream sauce, garnished with parsley.

Pan-seared chicken breast in cream sauce

Author: Flavelo
Recipes Main Courses
Chicken breast is lean meat, so it's prone to drying out. The cream sauce not only enriches the flavour but its fat content replenishes the juiciness (mouthfeel) missing from the meat. The pan technique is about dissolving the 'fond': the flavour compounds browned onto the bottom of the pan when frying the meat are 'washed up' with the cream, so nothing goes to waste.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Modern bistro

Ingredients

Equipment Needed

  • Large frying pan
  • Meat mallet

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice the chicken breast and pound lightly so they are of even thickness. Season with salt and pepper.

Tip: Even thickness ensures every slice cooks through at the same time without the thinner end drying out.
2 ✓

Heat the olive oil in the frying pan over medium-high heat, and fry the chicken on both sides until golden brown (approx. 3-3 mins). Remove to a plate.

Tip: You don't need to cook the middle completely, as it will cook in the sauce. The goal is to create the outer crust (Maillard reaction).
3 ✓

Add the butter and crushed garlic to the remaining fat. Fry for half a minute until fragrant.

Tip: The butter gives the sauce creaminess, but be careful not to burn the garlic!
4 ✓

Pour in the cream and boil until it starts to thicken (reduction). Scrape up the fried bits from the bottom of the pan.

Tip: This is 'deglazing', which gives the sauce depth of flavour.
5 ✓

Return the meat to the sauce (along with any resting juices!), stir in the grated cheese, and cook for another 2-3 minutes until the cheese melts and the meat heats through.

Tip: The cheese further thickens the sauce. If too thick, thin with a little water.
6 ✓

Sprinkle with fresh parsley and serve with pasta or rice.

Tip: Always add fresh herbs at the end to preserve colour and aroma.

Recipe FAQ

Why became the meat chewy?
You overcooked it. Chicken breast cooks very quickly; if the middle has turned white, it's ready. Prolonged cooking makes the fibres rubbery.
Why is the sauce runny?
You didn't cook (reduce) the cream long enough, or used low-fat cream which thickens with more difficulty.

Ingredients

  • 500 g Chicken breast fillets
  • 250 ml Single cream or Cooking cream (min. 20%)
  • 2 tbsp Butter
  • 3 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 50 g Grated cheese (e.g. Parmesan or Cheddar)
  • 1 bunch Fresh parsley