Description
This creamy garlic chicken recipe features tender boneless skinless chicken breasts cooked in a rich and flavorful garlic cream sauce. The chicken is first dredged in flour, sautéed to a golden brown, and then simmered in a luscious sauce made from garlic, chicken broth, lemon juice, garlic powder, and heavy cream. Garnished with fresh parsley, it makes a comforting and elegant main dish perfect for any dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- Flour for dredging
Cooking Fat
- 1 tablespoon olive oil
- 2 tablespoons butter divided
Sauce
- 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)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 smaller cutlets. Season each cutlet generously with salt and pepper, then coat them evenly with flour.
- Sauté the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. When the pan is hot, add the chicken cutlets and cook for 5 minutes on each side, or until they are golden brown. Remove the chicken from the pan and set aside.
- Cook the garlic: Reduce heat to medium or medium-low if using cast iron. Add the remaining tablespoon of butter to the pan and let it melt. Add the whole peeled garlic cloves and cook for 3-4 minutes, stirring frequently, until the garlic is lightly browned on the outside.
- Deglaze and reduce: Pour in the chicken broth, then add the lemon juice and garlic powder. Let the mixture bubble and reduce for about 4 minutes until the liquid has noticeably decreased.
- Add cream and finish cooking: Stir in the heavy cream and return the chicken cutlets to the pan. Let everything simmer together for about 5 minutes or until the sauce reduces to a creamy consistency and the chicken is fully cooked through. Garnish with freshly chopped parsley if desired, and serve warm.
Notes
- Use fairly large boneless, skinless chicken breasts for easy slicing into cutlets; if using smaller breasts, use 4 intact pieces instead.
- If your garlic cloves are large, you can halve them to ensure even cooking.
- This recipe appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
