Creamy Garlic Chicken
This creamy garlic chicken features tender, lightly floured cutlets simmered in a rich, velvety garlic sauce. The softened caramelized garlic adds depth and warmth, making it a simple and comforting one-skillet dinner.
Ingredients
- 2 Boneless Skinless Chicken Breasts
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
- 30 g All-purpose Flour For dredging
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Butter Divided
- 9 Garlic Cloves Peeled and smashed
- 3 Fresh Thyme Sprigs
- 120 ml Dry White Wine
- 240 ml Chicken Broth
- 120 ml Heavy Cream
- 1 teaspoon Garlic Powder
- 1 tablespoon Fresh Parsley Leaves Chopped (optional)
Instructions
- Cut the chicken breasts in half lengthwise to create 4 thin, even cutlets. Season the cutlets with salt and black pepper, then dredge lightly in all-purpose flour.
- Heat the extra virgin olive oil and 1 tablespoon butter in a skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden; transfer to a plate.
- Lower the heat, add the remaining butter, and sauté the smashed whole garlic cloves for 2 minutes.
- Add the fresh thyme sprigs and pour in the white wine, scraping the skillet to release any browned bits and cook until the wine is reduced by about half, 1 to 2 minutes.
- Stir in the chicken broth, heavy cream, and garlic powder until smooth and simmer for 8–10 minutes until the sauce thickens.
- Return the chicken to the pan and warm through for a couple of minutes.
- Remove the thyme sprigs and sprinkle with chopped parsley before serving.
Notes
Thin Cutlets Cook Evenly: I like cutting the chicken into thin pieces so they sear quickly and stay tender once they go into the creamy sauce.
Smash the Garlic Well: I always give the cloves a good press with the knife so they release more aroma and soften beautifully in the butter.
Reduce the Wine Properly: I let the wine bubble for a full minute to deepen the flavor before adding the broth and cream.
Check the Sauce Consistency: I like to simmer until the sauce lightly coats the spoon; it gives the chicken that silky finish without feeling too heavy.
Nutrition
Calories: 349kcal | Carbohydrates: 11g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 635mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 758IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
