Description
This creamy garlic chicken recipe features tender boneless, skinless chicken breasts cooked in a rich and velvety garlic cream sauce. Perfectly seasoned and pan-seared to golden perfection, the chicken is simmered in a luscious sauce made with heavy cream, chicken broth, and a blend of garlic and onion powders. Garnished with fresh parsley, this dish offers a comforting and flavorful meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
Garnish
- Fresh parsley, for garnish
Instructions
- Heat the fats: In a large skillet over medium heat, heat the olive oil and butter together until melted and hot, creating a perfect base for cooking the chicken.
- Season the chicken: Pat the chicken breasts dry, then season both sides generously with salt, pepper, garlic powder, and onion powder to infuse flavor.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes on each side. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, ensuring it’s fully cooked and juicy.
- Set aside the chicken: Remove the cooked chicken from the skillet and set it aside on a plate to rest while you prepare the sauce.
- Sauté the garlic: Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant and lightly golden but not burnt.
- Add liquids: Pour in the heavy cream and chicken broth, stirring well to combine and deglaze the pan by loosening any flavorful bits stuck to the bottom.
- Simmer the sauce: Let the cream sauce simmer gently over medium heat for 5-7 minutes or until it thickens to a creamy consistency, stirring occasionally to prevent sticking.
- Return chicken to sauce: Place the chicken breasts back into the skillet with the creamy sauce and spoon sauce over them. Cook for an additional 3-4 minutes, allowing the chicken to soak up the sauce and heat through.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken and sauce just before serving for a burst of color and fresh herb flavor.
Notes
- For best results, use chicken breasts of similar thickness to ensure even cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce, but expect a thinner consistency.
- Serve with rice, mashed potatoes, or crusty bread to complement the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To enhance the flavor, add a splash of white wine when pouring in the chicken broth.
