Description
Creamy Garlic Chicken is a rich and flavorful dish featuring tender chicken cutlets sautéed to golden perfection and simmered in a luscious garlic-infused cream sauce. This easy-to-make recipe combines savory garlic, tangy lemon juice, and hearty chicken broth to create a comforting and elegant meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- Flour for dredging
Cooking Fat
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 1 whole head garlic cloves, peeled
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy cream (whipping cream)
Garnish
- Chopped parsley (optional)
Instructions
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 4 smaller, thinner cutlets. Season generously with salt and pepper, then dredge each piece lightly in flour to coat evenly. This will help achieve a golden crust during cooking.
- Sauté Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot. Add the floured chicken cutlets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Cook Garlic: Reduce the skillet heat to medium or medium-low if using cast iron. Add the remaining 1 tablespoon of butter and let it melt. Add the peeled garlic cloves and sauté, stirring frequently, for 3-4 minutes until the cloves are lightly browned and fragrant.
- Deglaze and Reduce: Pour in the chicken broth, add the lemon juice and garlic powder. Allow the mixture to simmer and bubble for about 4 minutes or until the liquid reduces and thickens slightly, concentrating the flavors.
- Make Cream Sauce: Stir in the heavy cream and return the chicken cutlets to the skillet. Let everything cook together for another 5 minutes or until the sauce further thickens and the chicken is fully cooked through.
- Serve: Optionally sprinkle with freshly chopped parsley for color and added freshness. Serve hot with your choice of sides such as rice, mashed potatoes, or steamed vegetables.
Notes
- Use large boneless, skinless chicken breasts for cutting into four cutlets. If breasts are smaller, use four intact pieces.
- If garlic cloves are large, cut in half to ensure even cooking and browning.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 chicken cutlet with sauce (approx. 1/4 recipe)
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
