This easy recipe has become a regular part of my dinner rotation and I had to share it with y’all! I’ve made this dairy free for the last several months but this past week, I used the real deal holyfield heavy cream and guys, it was next level. It’s a lot of cream but you can spoon as little or as much onto your plate as you desire. The chicken is nice and juicy and full of that rich garlic flavor. I love it with rice and personally choose to ladle that amazing sauce onto the rice.
Creamy Garlic Chicken
•2 large chicken breasts cut in half lengthwise
•Flour for dredging
•1 tablespoon olive oil
•2 tablespoons butter divided
•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/whipping cream
•Salt & pepper to taste
•Parsley chopped (optional)
•Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
•Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
•Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves.
•Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside. *I personally like to pour a nice splash of white wine after they are browned to deglaze the pan before the next step.
•Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
•Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through.
•Serve with freshly chopped parsley if you wish.