• 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Fresh parsley, chopped (for garnish)


  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  4. Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, picking up all the flavorful bits.
  5. Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, dried oregano, and dried basil to the skillet. Stir well to combine the ingredients.
  6. Let the sauce simmer for about 2-3 minutes until it thickens slightly.
  7. Return the chicken breasts to the skillet, spooning some of the sauce over them. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
  8. Sprinkle the dish with fresh parsley for garnish.
  9. Serve the creamy garlic butter Parmesan chicken over rice, pasta, or with a side of steamed vegetables. Spoon the sauce from the skillet over the chicken when serving.