Creamy Garlic Chicken

This Creamy Garlic Chicken is an easy one-pan weeknight dinner! It’s made with juicy slices of chicken simmered in a rich, flavorful cream sauce.

PREP TIME : 5 mins
COOK TIME : 15 mins
TOTAL TIME : 20 mins
CUISINE : American
COURSE : Main Course
SERVINGS : 4
CALORIES : 294cal

Ingredients:

• 2 tablespoons oil
• 2 boneless, skinless chicken breasts (split to make two thin breasts from each)
• Salt and pepper, to taste
• 2 tablespoons freshly minced garlic (4-6 cloves)
• ¾ cup heavy whipping cream
• ½ cup low sodium chicken broth
• ½ teaspoon dried parsley
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Split chicken breasts (butterfly them) to make two thinner pieces. Place the chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through.
3. Season chicken with salt and pepper and fry on each side until golden (you might need to do two batches if your pan is small), about 3-4 minutes per side. Add the minced garlic to the pan and cook for 1 minute until fragrant.
4. Add the cream, chicken broth, parsley, salt, and pepper. Cook and stir on medium heat until the sauce is bubbly and slightly thickened, and the chicken is cooked through. Use a meat thermometer to ensure the chicken reaches at least 165°F (74°C) internal temperature.
5. The sauce will continue to thicken as it sits. If it’s not as thick as you like, stir together ½ teaspoon cornstarch and 1 teaspoon water and add it to the sauce while simmering to thicken further.

Notes:

• You can use whole chicken breasts, but they will need twice as long to cook, and you may need to add more sauce.
• If you want enough sauce for pasta, double the sauce ingredients and add 1 teaspoon cornstarch. The increased amount of liquid takes longer to thicken on its own.
• Using whole garlic cloves will give a more subtle garlic flavor.
• Optional: You can dust your chicken with flour or cornstarch before frying for more even browning and a thicker crust.