Description
Creamy Garlic Chicken features tender boneless chicken cutlets cooked to golden perfection and smothered in a rich, velvety garlic cream sauce. This comforting dish combines savory garlic, buttery notes, and a hint of lemon, making it an irresistible meal perfect for any night of the week.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- Flour for dredging
Sauce
- 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 cream (whipping cream)
- Fresh parsley, chopped (optional)
Instructions
- Prepare the chicken: Cut each chicken breast in half lengthwise to create 4 smaller cutlets. Season them generously with salt and pepper, then dredge each piece in flour, coating evenly.
- Cook the chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and sauté for 5 minutes on each side, or until they develop a nice golden crust. Remove the chicken from the pan and set aside.
- Sauté the garlic: Reduce the heat to medium (or medium-low if using cast iron). Add the remaining tablespoon of butter to the pan and allow it to melt. Add the peeled garlic cloves and cook for 3 to 4 minutes, stirring frequently, until the garlic is lightly browned and fragrant.
- Build the sauce: Pour in the chicken broth, lemon juice, and sprinkle the garlic powder into the pan. Let the mixture simmer for about 4 minutes or until the liquid has reduced noticeably, concentrating the flavors.
- Add cream and finish: Stir in the heavy cream and return the chicken cutlets to the pan. Continue cooking for approximately 5 minutes, allowing the sauce to thicken and the chicken to fully cook through. Garnish with freshly chopped parsley if desired before serving.
Notes
- Use fresh garlic cloves for the best flavor; roasting the garlic beforehand can add extra depth.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free alternative.
- Serve this dish over pasta, rice, or alongside steamed vegetables for a complete meal.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Flour dredging helps create a slight crust and thickens the sauce; for a gluten-free option, use cornstarch or gluten-free flour.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 1 g
- Sodium: 313 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 169 mg
