Delicious Rich and Creamy Chicken
A swift and satisfying dish, this creamy garlic chicken offers tender, seared fillets smothered in a luscious garlic-infused cream sauce. Ideal for busy evenings yet indulgent enough for a weekend treat.
Ingredients
- ⅛ teaspoon black pepper
- 2 tablespoons oil
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- 2 boneless skinless chicken breasts, halved horizontally to create four thin cutlets
- 2 tablespoons freshly minced garlic from 4 to 6 cloves
- ½ cup low sodium chicken broth
- Salt and pepper to season
- ¾ cup heavy whipping cream
Instructions
- Warm the oil in a spacious skillet over medium-high heat.
- While the pan heats, slice each chicken breast horizontally to form two even cutlets. Position one hand flat atop the meat and use a sharp knife to divide it cleanly through the center.
- Generously season the chicken with salt and pepper, then sear in the hot skillet until each side is golden and cooked through, approximately 3 to 4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Introduce the minced garlic to the skillet and sauté for about 1 minute, until its aroma is released.
- Pour in the cream and chicken broth, followed by the parsley, salt, and black pepper. Stir and allow the mixture to simmer gently until the sauce thickens and the chicken is thoroughly cooked. Use a meat thermometer to verify doneness — the internal temperature should reach a minimum of 165°F.
- If the sauce appears thinner than desired, combine ½ teaspoon of corn starch with 1 teaspoon of water and stir this slurry into the skillet. Simmer until the sauce reaches your preferred consistency.
Notes
For a richer, more abundant sauce ideal for serving over pasta, double the sauce ingredients and incorporate 1 teaspoon of corn starch.
Whole garlic cloves can be substituted for a milder garlic flavor.
Optionally, dredge the chicken lightly in flour or corn starch before searing to enhance browning and develop a subtle crust.
Only heavy whipping cream is recommended, as it naturally thickens without requiring additional starch. Fresh garlic yields the best flavor and texture — avoid jarred or powdered alternatives.
Whole garlic cloves can be substituted for a milder garlic flavor.
Optionally, dredge the chicken lightly in flour or corn starch before searing to enhance browning and develop a subtle crust.
Only heavy whipping cream is recommended, as it naturally thickens without requiring additional starch. Fresh garlic yields the best flavor and texture — avoid jarred or powdered alternatives.