Description
Creamy Garlic Chicken features tender boneless chicken breasts cooked to golden perfection and smothered in a rich, flavorful garlic cream sauce. This easy-to-make dish is perfect for a comforting dinner and can be garnished with fresh parsley for added color and freshness.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- Flour for dredging
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1 whole head garlic (cloves peeled)
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy cream or whipping cream
- Parsley (chopped, optional)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to make 4 smaller cutlets. Generously season both sides with salt and pepper, then dredge each piece lightly in flour, shaking off any excess.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook for 5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the garlic: Reduce heat to medium or medium-low for cast iron skillets. Add the remaining 1 tablespoon butter to the pan and let it melt. Add the peeled garlic cloves and cook, stirring frequently, for 3 to 4 minutes until lightly browned.
- Deglaze and reduce: Pour in the chicken broth, lemon juice, and sprinkle garlic powder into the pan. Allow the mixture to bubble and reduce for about 4 minutes until the liquid is noticeably diminished.
- Add cream and combine: Stir in the heavy cream and return the chicken to the pan. Simmer for about 5 minutes more, letting the sauce thicken and the chicken finish cooking. Ensure the chicken is cooked through and the sauce is creamy.
- Serve: Plate the chicken and spoon the creamy garlic sauce over the top. Garnish with freshly chopped parsley, if desired, and serve immediately for best flavor.
Notes
- For extra flavor, you can add a splash of white wine when deglazing the pan instead of or along with chicken broth.
- If you prefer a thicker sauce, let it simmer a few minutes longer to reduce further before adding the chicken back.
- Use fresh garlic cloves for the best taste; pre-minced garlic won't brown properly and will lack depth in the sauce.
- This dish pairs well with mashed potatoes, steamed vegetables, or a light salad for an easy and satisfying meal.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream alternative, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 1 g
- Sodium: 313 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 169 mg
