Creamy Garlic Chicken

Creamy Garlic Chicken

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings4

Ingredients

2 large chicken breasts cut in half lengthwise

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/whipping cream

Salt & pepper to taste

Parsley chopped (optional)

Instructions

Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some 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

I recommend using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.

If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they’re all roughly the same size.