Creamy Garlic Chicken
A quick and simple one-pan meal with juicy chicken and a creamy garlic sauce, perfect for busy weeknights.
Equipment
- Skillet
Ingredients
- 2 tablespoons oil
- 2 boneless skinless chicken breasts split to make thinner breasts
- Salt and pepper to taste
- 2 tablespoons freshly minced garlic (4-6 cloves)
- 3/4 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Split each chicken breast into two thinner pieces and season with salt and pepper.
- Place the chicken in the hot skillet and cook until golden brown, about 3-4 minutes per side.
- Add the minced garlic and cook for about a minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Add parsley, salt, and pepper.
- Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
- Ensure the chicken is fully cooked (165°F internal temperature). If desired, thicken the sauce with a cornstarch slurry.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.