#creamy #garlic #chicken #breasts
creamy garlic chicken breasts
This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible. Garlic lovers unite!
Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!
Ingredients
4 small-medium chicken breasts or 2 large halved
salt and pepper to taste
2 tablespoons olive oil
3-4 cloves garlic minced
1 cup light cream or half & half, or heavy cream
1 tablespoons Italian seasoning or oregano
1/2 cup parmesan cheese grated
1 cup spinach chopped (optional)
INSTRUCTIONS
Add flour to a shallow dish. Season chicken on both sides with a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika.
Add chicken to flour dish, one at a time, turning to coat lightly in flour.
Heat olive oil in heavy skillet over MED HIGH heat until hot.
Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
Reduce heat to MED LOW, and add a small drizzle of oil to pan (remember, DON'T clean it out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and cook another 30 seconds or so.
Carefully pour in chicken broth or stock, scraping the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine.
Cook 2-4 minutes, or until thickened slightly. Stir in 1/4 tsp each of pepper and Italian seasoning, and Parmesan cheese. Add chicken back to the pan, nestling them in and moving them around so the flour will help thicken the sauce.
Recipe Notes
I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.
This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible. Garlic lovers unite!
Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!
Ingredients
4 small-medium chicken breasts or 2 large halved
salt and pepper to taste
2 tablespoons olive oil
3-4 cloves garlic minced
1 cup light cream or half & half, or heavy cream
1 tablespoons Italian seasoning or oregano
1/2 cup parmesan cheese grated
1 cup spinach chopped (optional)
INSTRUCTIONS
Add flour to a shallow dish. Season chicken on both sides with a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika.
Add chicken to flour dish, one at a time, turning to coat lightly in flour.
Heat olive oil in heavy skillet over MED HIGH heat until hot.
Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
Reduce heat to MED LOW, and add a small drizzle of oil to pan (remember, DON'T clean it out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and cook another 30 seconds or so.
Carefully pour in chicken broth or stock, scraping the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine.
Cook 2-4 minutes, or until thickened slightly. Stir in 1/4 tsp each of pepper and Italian seasoning, and Parmesan cheese. Add chicken back to the pan, nestling them in and moving them around so the flour will help thicken the sauce.
Recipe Notes
I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.
