Creamy Garlic Chicken (Printable Version)
Tender chicken breasts simmered in a luscious garlic cream sauce for a simple, flavorful meal.
# Ingredients:
→ Poultry
01 -
600 grams boneless, skinless chicken breasts
→ Dry Seasonings
02 -
0.5 teaspoon Italian seasoning
03 -
0.5 teaspoon salt
04 -
0.25 teaspoon freshly cracked black pepper
05 -
0.25 teaspoon garlic powder
06 -
0.125 teaspoon additional salt, to taste
07 -
0.125 teaspoon additional black pepper, to taste
08 -
30 grams all-purpose flour
→ Liquids and Oils
09 -
30 milliliters olive oil
10 -
30 grams unsalted butter, divided
11 -
240 milliliters chicken broth
12 -
180 milliliters heavy cream
→ Fresh Ingredients
13 -
1 whole garlic bulb (8-9 cloves)
# Steps:
01 -
Fillet each chicken breast into two thinner cutlets using a sharp knife.
02 -
Season both sides of the chicken cutlets with Italian seasoning, salt, and black pepper. Sprinkle flour evenly over both sides, rubbing it in to coat thoroughly.
03 -
Heat olive oil and 15 grams of butter in a large skillet over medium heat. Add chicken cutlets and cook approximately 4 minutes per side until golden brown and cooked through. Remove from skillet and cover to keep warm.
04 -
While chicken cooks, peel garlic cloves and gently smash them with the side of a chef’s knife using the heel of your hand.
05 -
Add remaining butter to the skillet and reduce heat to medium-low. Add smashed garlic cloves and sauté for 3 minutes until lightly browned and fragrant, stirring frequently to avoid burning.
06 -
Pour chicken broth and heavy cream into the skillet with garlic. Add garlic powder and stir, scraping up browned bits from the pan. Simmer for 8-10 minutes until the sauce reduces and thickens by half. Adjust seasoning with salt and pepper as needed.
07 -
Return chicken to the skillet and spoon creamy sauce over the top. Heat through briefly. Optionally garnish with fresh chopped parsley before serving.
# Notes:
01 -
For a shortcut, 2.5 tablespoons of pre-minced garlic can replace the fresh garlic cloves.