Creamy Garlic Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Chicken
Description
This recipe begins by slicing large boneless, skinless chicken breasts into thinner cutlets, seasoned and dredged in flour for a light crust. The chicken is sautéed in olive oil and butter until golden brown on both sides, then set aside. Remaining butter is used to brown peeled garlic cloves lightly, releasing their sweetness and aroma. Chicken broth, lemon juice, and garlic powder are added and simmered to reduce the liquid, concentrating the flavors.
Heavy cream is incorporated to create a creamy sauce, and the chicken is returned to simmer until cooked through and the sauce thickens. The garlic cloves meld into the cream sauce, imparting a mellow garlic flavor with slight caramelization. The lemon juice cuts through the richness, balancing the dish. Optionally chopped fresh parsley brightens the plate.
This dish can be served as a main course over rice, mashed potatoes, or pasta to soak up the creamy garlic sauce. It is a comforting meal with a rich yet fresh flavor profile.
For best results, use large chicken breasts cut as directed. If garlic cloves are especially large, halving them ensures even cooking. The recipe also appears in Salt & Lavender’s Everyday Essentials cookbook.
Ingredients
- 2 large chicken breast boneless skinless
- salt to taste
- black pepper to taste
- flour for dredging
- 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 aka whipping cream
- parsley chopped (optional)
Instructions
- Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
- Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
- Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.
Notes
- Use larger boneless, skinless chicken breasts cut lengthwise for even cooking; if smaller, use four without slicing.
- Cut large garlic cloves in half for uniform browning and flavor release.
- The recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 169mg | 56% |
| Sodium | 313mg | 13% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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