Description
Savory garlic chicken elevates weeknight dinners with its rich, velvety sauce and tender protein. Delicate herbs and aromatic garlic create a Mediterranean-inspired dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 whole head of garlic (cloves peeled)
- 1 cup heavy/whipping cream
- 1/2 cup chicken broth or stock
Seasoning and Spices:
- Salt to taste
- Pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon lemon juice
Cooking Components:
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
- Parsley (chopped, optional)
Instructions
- Generously coat chicken breasts with seasoned flour, ensuring an even, light dusting for a crisp exterior.
- Warm a skillet with olive oil and butter, creating a golden-brown cooking surface with medium heat.
- Carefully sear chicken until achieving a rich, caramelized crust and ensuring complete internal cooking. Transfer to a waiting plate.
- In the same skillet, mellow minced garlic in remaining butter, releasing its aromatic essence and creating a fragrant base.
- Deglaze the pan with chicken broth, introducing bright lemon juice and subtle garlic powder to develop a complex flavor profile.
- Stream heavy cream into the simmering liquid, allowing the sauce to gradually transform and develop a luxurious, velvety consistency.
- Gently reduce heat, letting the sauce thicken and concentrate its rich, savory characteristics.
- Reintroduce the seared chicken into the skillet, lovingly bathing each piece in the creamy garlic sauce, allowing flavors to meld and intensify.
- For a final touch of freshness and visual appeal, sprinkle chopped parsley over the dish. Serve immediately while sauce remains warm and inviting.
Notes
- Always use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption.
- Pat chicken dry before seasoning to create a crispier, more golden-brown exterior when searing.
- For a gluten-free version, replace all-purpose flour with almond flour or cornstarch when dredging chicken.
- Reduce cream sauce calories by substituting half-and-half or whole milk for heavy cream, though sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 800
- Sugar: 1g
- Sodium: 600mg
- Fat: 62g
- Saturated Fat: 30g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 250mg