70
Easy Creamy Garlic Chicken Breasts offer a quick and satisfying meal perfect for busy weeknights. This dish combines tender chicken breasts in a rich and creamy garlic sauce that’s full of flavor yet simple to prepare. Ideal for family dinners or when you need a comforting meal without a lot of fuss, this recipe is sure to become a staple in your kitchen.
Ingredients Overview
Chicken Breasts
- Why This Ingredient? Chicken breasts are a popular choice for their lean protein and mild flavor, which makes them the perfect canvas for the creamy garlic sauce.
- Health Benefits: High in protein and low in fat, chicken breasts are excellent for muscle maintenance and overall health.
Heavy Cream
- Why This Ingredient? Heavy cream adds a luxurious texture and richness to the sauce, making it irresistibly creamy.
- Health Benefits: While heavy cream is indulgent, it also provides a good source of vitamins A and D, which are essential for eye health and bone growth.
Garlic
- Why This Ingredient? Garlic not only infuses the dish with its distinctive aroma and taste but also complements the creamy texture of the sauce.
- Health Benefits: Garlic is renowned for its health benefits, including its ability to support cardiovascular health and its anti-inflammatory properties.
Olive Oil and Butter
- Why These Ingredients? A combination of olive oil and butter is used for cooking the chicken, providing both flavor and a golden sear.
- Health Benefits: Olive oil is high in monounsaturated fats, beneficial for heart health, while butter adds a hint of richness.
Substitutions
For those with specific dietary needs or preferences, consider these alternatives:
- Chicken Breasts: Substitute with chicken thighs for a juicier and more flavorful alternative.
- Heavy Cream: Use full-fat coconut milk as a dairy-free substitute to maintain the creamy texture.
- Butter: For a healthier option, use all olive oil instead of butter, or try a plant-based butter substitute.
Recipe
Yield: Serves 4
Ingredients with Measurements
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil and melt butter in a large skillet over medium-high heat.
- Cook the Chicken: Add chicken to the skillet and cook until golden on both sides and cooked through, about 6-8 minutes per side. Remove chicken and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and Italian seasoning, and simmer until the sauce thickens.
- Combine and Serve: Return the chicken to the skillet and spoon the sauce over the breasts. Simmer for an additional 2-3 minutes to reheat the chicken. Garnish with chopped parsley before serving.
Nutrition
Each serving approximately contains:
- Calories: 410
- Carbs: 4g
- Fats: 28g
- Protein: 34g
Storage Instructions
Store leftover creamy garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
Easy Creamy Garlic Chicken Breasts is a comforting and delicious dish that combines simple ingredients for a mouthwatering result. With minimal prep and cooking time, this recipe is ideal for a quick dinner that doesn’t skimp on taste.
FAQ
- Can I make this dish in advance? Yes, you can prepare the chicken and sauce ahead of time and simply reheat when ready to serve.
- What sides go well with this dish? Serve creamy garlic chicken with steamed vegetables, over pasta, or with a side of mashed potatoes for a complete meal.
Ingredients
- For The Chicken:
- 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
- 4 tablespoons flour (all purpose or plain)
- 4 tablespoons finely grated fresh Parmesan cheese
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon Black cracked pepper
- For The Sauce:
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 whole head of garlic peeled and divided into 10-12 cloves
- 1 1/4 cup chicken broth (stock)
- 1 1/4 cup half and half or heavy cream (or evaporated milk)
- 1/2 cup finely grated fresh Parmesan cheese
- 2 tablespoons fresh parsley, to serve
Instructions
- Season the chicken with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.Garnish with parsley and a little black cracked pepper.
- Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
