Description
This Creamy Garlic Chicken recipe features tender chicken breasts cooked in a rich, flavorful garlic cream sauce. Perfect for an easy yet elegant dinner, it combines sautéed garlic, chicken broth, and heavy cream to create a luscious sauce that complements the golden brown chicken perfectly.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
Sauce
- 1 whole garlic bulb (about 8-9 garlic cloves)
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Season each piece with Italian seasoning, salt, and black pepper. Then sprinkle flour over both sides and rub it in evenly to coat the chicken thoroughly.
- Cook the Chicken: Heat a large skillet over medium heat and add olive oil and 1 tablespoon of butter. When hot, place the chicken in the skillet and cook about 4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover to keep warm.
- Prepare the Garlic: While the chicken cooks, peel garlic cloves and smash each with the side of a large chef's knife by pressing down with the heel of your hand.
- Sauté the Garlic: In the same skillet, add the remaining 1 tablespoon of butter and the smashed garlic cloves. Reduce heat to medium-low and sauté garlic for 3 minutes until lightly browned and fragrant, stirring frequently to avoid burning.
- Create the Sauce: Pour chicken broth and heavy cream into the skillet with garlic. Add garlic powder, stir, and scrape up any browned bits from the pan. Let sauce simmer for 8 to 10 minutes until reduced and thickened by about half.
- Season and Finish: Taste the sauce and adjust salt and pepper as needed (approximately 1/8 teaspoon each). Return the cooked chicken breasts to the skillet, spoon sauce over them, and warm through. Optionally, garnish with fresh chopped parsley before serving.
Notes
- You can substitute boneless, skinless chicken thighs instead of breasts for a juicier result.
- If short on time, use 2.5 tablespoons of pre-minced garlic instead of peeling and smashing fresh cloves.
- Ensure not to burn the garlic when sautéing by stirring frequently and cooking on medium-low heat.
- The sauce thickens as it simmers; let it reduce sufficiently for the best creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg
