Honey Garlic Cream Chicken
A quick and comforting recipe featuring seared chicken in a savory honey garlic cream sauce with a touch of heat.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil (or avocado oil for higher smoke point)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary substitute: 1 tsp Italian seasoning or 1/2 tsp fresh rosemary, chopped
- 1/2 cup heavy cream for lighter version, use half-and-half + 1 tbsp flour to thicken
- 1/2 cup chicken broth low-sodium if preferred
- 2 cloves garlic, minced about 1 tsp
- 1 tbsp honey maple syrup or agave can work
- 1/4 tsp chili flakes adjust to taste
- 1 tbsp butter optional for extra gloss
- 1/2 cup Parmesan cheese, grated use Pecorino for sharper flavor
- to taste pieces Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and dried rosemary.
Cooking
- Heat the olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken and sear 3–4 minutes per side until golden brown. Remove the chicken to a plate briefly.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté about 1 minute until fragrant — don’t let it burn.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan to deglaze.
- Stir in the honey and chili flakes. Return the chicken to the skillet, spoon a little sauce over each piece, then cover the skillet (or use foil).
- Transfer the skillet to the oven and bake for 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from the oven. Stir in the butter and grated Parmesan until the sauce is smooth and slightly thickened. Taste and adjust seasoning.
- Garnish with fresh basil and serve warm.
Notes
If your chicken breasts are very thick, slice them horizontally into cutlets or pound to even thickness. Grated Parmesan melts better than pre-shredded for a silkier sauce.