Description
This creamy garlic chicken recipe features tender pan-seared chicken breasts coated in a flavorful garlic-infused creamy sauce. Perfect for a quick and comforting dinner, it combines simple ingredients like garlic, heavy cream, and lemon juice for a rich and zesty finish.
Ingredients
Scale
Chicken and Coating
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large chicken breasts (cut into 4 thinner pieces)
Sauce and Cooking
- 3 tablespoons olive oil (divided)
- 2 tablespoons minced garlic (about 5-6 cloves)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 2 teaspoons lemon juice
Instructions
- Prepare the coating: In a medium bowl, whisk together the flour, salt, and black pepper until well combined.
- Coat the chicken: Cut each chicken breast in half to create 4 thinner pieces. Transfer them to the bowl with the flour mixture and toss to coat each piece evenly on all sides.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the coated chicken pieces and cook for 3-4 minutes per side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the garlic: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the pan. Cook for 30-60 seconds, stirring frequently, until the garlic is fragrant and slightly browned but not burnt.
- Make the sauce: Pour in the chicken broth, heavy cream, and sprinkle in the garlic powder. Bring the mixture to a boil, then reduce to a simmer and let it cook for 7-8 minutes, stirring occasionally, until the sauce thickens and reduces by about 60%.
- Finish the dish: Stir in the lemon juice to add brightness to the sauce, then return the cooked chicken pieces to the pan. Cook for another 1-2 minutes, just long enough to warm the chicken through and coat it in the creamy garlic sauce. Serve immediately and enjoy!
Notes
- For extra flavor, garnish with freshly chopped parsley or grated Parmesan cheese.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Make sure not to burn the garlic as it can turn bitter quickly.
- Serve this dish over rice, mashed potatoes, or pasta for a complete meal.
- To ensure even cooking, pound chicken breasts to an even thickness before cutting if needed.
