Creamy Garlic Chicken
by Tavolino
Tender, pan-seared chicken breasts smothered in a rich, garlic-infused cream sauce. A simple and flavorful dish perfect for a quick weeknight dinner.
Ingredients
- boneless, skinless chicken breasts 600 g
- Italian seasoning 1/2 tsp
- salt 1/2 tsp
- freshly cracked black pepper 1/4 tsp
- all-purpose flour 30 g
- olive oil 2 Tbsp
- butter 30 g
- garlic bulb 1 whole
- chicken broth 250 ml
- heavy cream 180 ml
- garlic powder 1/2 tsp
Preparation
- 1
Fillet the 600 g chicken breasts into four thinner cutlets.
- 2
Season the chicken with 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3
Coat the chicken evenly with 30 g all-purpose flour on both sides.
- 4
Heat a skillet over medium heat with 2 Tbsp olive oil and 15 g butter (half of the total).
- 5
Sear the chicken for about 4 minutes per side until golden brown and cooked through.
- 6
Remove the chicken from the skillet and set aside, keeping it warm.
- 7
Peel the garlic cloves from the bulb and smash them with the side of a knife.
- 8
Add the remaining 15 g butter to the skillet and sauté the smashed garlic cloves.
- 9
Pour in 250 ml chicken broth, 180 ml heavy cream, and add 1/2 tsp garlic powder.
- 10
Stir the sauce, scraping up any browned bits from the bottom of the skillet.
- 11
Simmer the sauce until it reduces and thickens by about 50%.
- 12
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- 13
Return the chicken to the skillet, coat with the sauce, and heat through.