Pan-Grilled Chicken with Creamy Garlic-Wine Sauce

Pat the chicken breasts dry with paper towels. Season generously with salt and black pepper on both sides.

Finely chop the garlic and the onion.

Heat the olive oil in a large pan over medium-high heat. Once hot, add the seasoned chicken breasts.

Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 74°C (165°F).

Remove the cooked chicken from the pan and set aside on a plate, covering it loosely with foil to keep warm.

Reduce the heat to medium. Add the butter to the same pan, scraping up any browned bits from the chicken. Add the chopped onion and sauté for 3-4 minutes until softened.

Stir in the chopped garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the dry white wine, scraping the bottom of the pan to deglaze and release all the flavorful bits. Let it simmer for 2-3 minutes until the wine has reduced by half.

Add the chicken stock to the pan and bring it to a gentle boil. Reduce the heat and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.

Stir in the heavy cream and continue to simmer for another 2-3 minutes, until the sauce reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.

Slice the cooked chicken breasts if desired, or serve them whole.

Spoon the rich creamy pan sauce generously over the chicken. Garnish with fresh chopped parsley if using.

Serve immediately with your favorite sides, such as mashed potatoes, rice, or steamed green beans.