Parsley Chicken Creamy Sauce (Printer-friendly)

Juicy chicken breasts in creamy parsley sauce create a flavorful dish ideal for a cozy dinner.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.3 lb)

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper

→ Sauce

06 - 1 tablespoon unsalted butter
07 - 1 small onion, finely chopped
08 - 3/4 cup chicken broth (gluten-free if needed)
09 - 1/2 cup heavy cream
10 - 1 tablespoon Dijon mustard
11 - 3/4 cup fresh parsley, finely chopped
12 - Juice of 1/2 lemon

→ Garnish

13 - Extra chopped parsley
14 - Lemon wedges (optional)

# How to Make It:

01 - Mix olive oil, minced garlic, salt, and black pepper in a small bowl. Coat both sides of the chicken breasts with the marinade and set aside while preparing the other ingredients.
02 - Heat a large skillet over medium-high. Add the marinated chicken breasts and sear for 3 to 4 minutes per side until golden. Remove to a plate and keep warm.
03 - Reduce skillet to medium heat. Melt unsalted butter, then sauté the chopped onion for 2 to 3 minutes until softened.
04 - Pour in chicken broth, stirring and scraping up any browned bits from the skillet. Simmer for 2 minutes.
05 - Blend in heavy cream, Dijon mustard, and chopped fresh parsley. Simmer gently.
06 - Return chicken breasts to skillet and nestle them into the sauce. Cover and cook for 10 to 12 minutes or until chicken reaches an internal temperature of 165°F.
07 - Add lemon juice, stir gently, and adjust seasoning to taste. Serve hot, garnished with chopped parsley and optional lemon wedges.

# Expert Tips:

01 -
  • Uses simple pantry and fresh staples you likely already have
  • Ready in about 40 minutes from start to finish
  • Family-friendly main that feels special yet approachable
  • Gluten-free and easy to adapt for different diets
02 -
  • High in protein and low in carbs
  • Beautifully adaptable for dairy or lighter cream alternatives
  • The creamy sauce keeps leftovers especially tender
03 -
  • Always let your chicken rest for a few minutes before slicing so the juices redistribute and keep it moist
  • If you like a stronger hit of parsley add half at the start and scatter extra over at the end for punch
  • Do not rush the onion step A slow sauté gives the best foundation for your sauce and brings out the sweetness

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