Creamy Garlic Chicken
Golden chicken cutlets in a creamy sauce made with whole garlic cloves, dry white wine, and fresh thyme. The chicken and sauce cook in the same skillet, with a light flour coating helping the sauce cling to each piece.
Ingredients
- 2 boneless skinless chicken breasts approximately 1 lb/500 g total
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 30 g all-purpose flour for dredging
- 2 tablespoons extra virgin olive oil
- 2 tablespoons 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 chopped fresh parsley optional
Instructions
- Slice 2 boneless skinless chicken breasts horizontally to make four thin, evenly sized cutlets. Season both sides with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, distributing the seasoning across all four pieces. Lightly coat with 30 g all-purpose flourhake off any excess.
- Heat 2 tablespoons extra virgin olive oil and 1 tablespoons butter in a large skillet over medium-high heat. Sear the chicken two cutlets at a time for 3–4 minutes per side, until golden. Transfer each batch to a plate.
- Reduce the heat to low and melt the remaining 1 tablespoons butter in the same skillet. Add 9 garlic cloves, smashed, and cook for 2 minutes, stirring occasionally and keeping the garlic from turning dark brown.
- Add 3 fresh thyme sprigs and pour in 120 ml dry white wine. Scrape the bottom of the skillet to release the browned bits, then simmer for 1–2 minutes, until the wine has reduced by about half.
- Stir in 240 ml chicken broth, 120 ml heavy cream, and 1 teaspoon garlic powder. Simmer gently for 8–10 minutes, stirring occasionally, until the creamy garlic sauce lightly coats the back of a spoon.
- Return the chicken to the skillet and spoon the sauce over it. Cook for about 2 minutes, or until heated through and the thickest part of each cutlet reaches 74 °C.
- Remove the thyme sprigs, sprinkle with 1 tablespoon chopped fresh parsley if using, and serve the creamy garlic chicken warm.
Notes
Even cutlets: Keep the cutlets similar in thickness so each batch cooks evenly. The approximate chicken weight refers to both breasts together.
Serving: Serve promptly; the cream sauce thickens as it cools.
Leftovers: Refrigerate in an airtight container for 3–4 days. Reheat gently over low heat with a small splash of broth or water until the chicken reaches 165°F (74°C).
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
