Creamy Garlic Chicken

Ingredients

• 2 boneless, skinless chicken breasts (Butterfly or pound evenly if very thick; approximately 1 lb total)
• 0.5 tsp Italian seasoning
• 0.5 tsp salt (Plus more to taste if needed)
• 0.25 tsp black pepper (The source says 1/4 teaspoon)
• 0.25 cup all-purpose flour (For coating the chicken)
• 2 tbsp cooking oil (For searing; use a neutral oil)
• 2 tbsp butter
• 1 bulb garlic (Separate the cloves and smash them; do not chop. Use the edible cloves from one whole bulb, approximately 10 cloves)
• 1 cup chicken broth
• 0.75 cup heavy cream
• 0.5 tsp garlic powder
• cornstarch (Optional slurry; the creator added an unspecified amount to thicken the sauce)
• water (Optional, for mixing with the cornstarch; use enough to make a pourable slurry)

Steps

1. 1

   Pat the chicken breasts dry with paper towels. If they are very thick, butterfly or pound them to an even thickness so they cook evenly. Season both sides with the Italian seasoning, salt, and black pepper.

2. 2

   Place the flour in a shallow dish. Dredge each chicken breast in the flour, turning to coat both sides, then shake off the excess flour.

3. 3

   Heat the oil and butter together in a large skillet over medium heat. When the butter is melted and the pan is hot but not smoking, add the floured chicken breasts in a single layer.

4. 4

   Sear the chicken for about 4 to 6 minutes per side, until the coating is golden brown and the chicken is nearly cooked through. Transfer the chicken to a plate; it will finish cooking in the sauce.

5. 5

   Separate the cloves from the garlic bulb and smash them with the flat side of a knife. Add the smashed garlic cloves to the skillet drippings and cook for 1 to 2 minutes, stirring, until fragrant but not browned.

6. 6

   Pour the chicken broth into the skillet. Scrape the browned bits from the bottom with a wooden spoon and bring the liquid to a gentle simmer.

7. 7

   Add the heavy cream and garlic powder. Stir until the sauce is smooth and combined, then let it simmer gently for 3 to 5 minutes so it begins to thicken. Do not boil vigorously, or the cream may separate.

8. 8

   Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and simmer gently for 5 to 10 minutes, turning once if needed, until the chicken reaches 165°F (74°C) in the thickest part and the sauce coats the back of a spoon.

9. 9

   For a thicker sauce, whisk a small amount of cornstarch with water in a separate cup to make a smooth slurry. Stir the slurry into the simmering sauce a little at a time until the desired consistency is reached, then cook for about 1 minute.

10. 10

    Taste the sauce and adjust the seasoning if necessary. Serve the chicken hot with plenty of the creamy garlic sauce spooned over the top.

Notes

The creator used fresh garlic and noted that it tasted better, although jarred garlic may be used as a convenience. In the video, the creator added an unspecified cornstarch slurry and doubled the sauce because they prefer extra sauce; the written recipe quantities above are the amounts provided in the post description. Serve with rice, mashed potatoes, pasta, or vegetables to absorb the sauce.

Nutrition per serving

• main
• weeknight dinner
• chicken
• skillet
• creamy
• garlic
• budget-friendly
• family-friendly