Description
A warm and creamy dish featuring tender chicken breasts cooked in a rich garlic Parmesan sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh parsley (optional)
- Lemon slices and cherry tomatoes (optional garnish)
Instructions
- Begin by seasoning the chicken breasts with salt, black pepper, and Italian seasoning.
- In a skillet, heat olive oil and unsalted butter over medium heat. Sear the chicken for 3–4 minutes on each side until it turns golden brown.
- Transfer the chicken into the crockpot.
- In the same skillet, add minced garlic and sauté for approximately 1 minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any brown bits. Allow it to simmer for an additional two minutes.
- Incorporate the heavy cream and grated Parmesan cheese into the skillet. Whisk the mixture until it becomes smooth and creamy.
- Pour the creamy sauce over the chicken in the crockpot. You may also add lemon slices and cherry tomatoes if desired for an additional pop of color and flavor.
- Cover the crockpot and cook on LOW for 4 to 5 hours, or until the chicken reaches tenderness.
- Before serving, give the sauce a good stir and consider garnishing with fresh parsley to brighten the dish.
Notes
For an even richer flavor, add an extra teaspoon of Italian seasoning or crushed red pepper flakes for a kick. Leftovers store in an airtight container for up to three days.
