Description
This Creamy Garlic Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich, velvety garlic cream sauce. Quick and easy to make in just 30 minutes, it’s perfect for a comforting weeknight dinner that delivers bold flavors with minimal effort.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt & pepper, to taste
- Flour, for dredging
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce Ingredients
- 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/whipping cream
- Parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken: Cut each chicken breast in half lengthwise to create four smaller cutlets. Season them generously with salt and pepper, then dredge each piece in flour to coat evenly. This helps create a nice crust when cooked.
- Sauté the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside to rest.
- Cook the garlic: Reduce heat to medium or medium-low for cast iron pans. Add the remaining tablespoon of butter to the pan and let it melt. Add the peeled garlic cloves and cook, stirring frequently, for 3-4 minutes until they turn lightly browned and fragrant.
- Deglaze and reduce: Pour in the chicken broth, lemon juice, and garlic powder, stirring to combine. Let the mixture simmer for about 4 minutes, allowing the liquid to reduce and concentrate its flavor.
- Finish the sauce and chicken: Stir in the heavy cream and return the chicken cutlets to the pan. Cook for an additional 5 minutes or until the sauce thickens to a creamy consistency and the chicken is fully cooked through. Garnish with chopped parsley if desired and serve warm.
Notes
- For extra flavor, you can lightly crush the garlic cloves before cooking.
- This dish pairs wonderfully with rice, mashed potatoes, or steamed vegetables.
- Use chicken broth low in sodium to control salt levels.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it will be less creamy.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
