Quick Creamy Garlic Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 large boneless skinless chicken breasts
02 -
Salt & pepper to taste
03 -
Flour for dredging
→ Sauce
04 -
1 tablespoon olive oil
05 -
2 tablespoons butter, divided
06 -
1 whole head garlic cloves, peeled
07 -
1/2 cup chicken broth or stock
08 -
1/2 teaspoon lemon juice
09 -
1/4 teaspoon garlic powder
10 -
1 cup heavy/whipping cream
→ Garnish
11 -
Fresh parsley, chopped
# Instructions:
01 -
Slice the chicken breasts in half horizontally to create four thinner cutlets. Season generously with salt and pepper, then lightly coat each piece in flour.
02 -
Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside on a plate.
03 -
Reduce heat to medium and add the remaining tablespoon of butter to the pan. Once melted, add all the peeled garlic cloves and cook for 3-4 minutes, stirring frequently, until they become lightly browned on the outside.
04 -
Pour in the chicken broth, lemon juice, and sprinkle in the garlic powder. Let this mixture simmer for about 4 minutes until the liquid has reduced noticeably.
05 -
Stir the heavy cream into the pan and return the chicken to the sauce. Allow everything to cook together for another 5 minutes until the sauce thickens slightly and the chicken is completely cooked through. Sprinkle with freshly chopped parsley before serving if desired.
# Notes:
01 -
If your chicken breasts are on the smaller side, use 4 of them and leave them whole instead of cutting them in half.
02 -
For particularly large garlic cloves, cut them in half so they cook evenly.
03 -
This recipe can also be found in the Salt & Lavender: Everyday Essentials cookbook.