creamy garlic chicken
This creamy garlic chicken dish combines tender chicken breasts with a rich and flavorful garlic cream sauce. It’s perfect for a weeknight dinner or a special occasion and pairs well with rice or pasta.
Equipment
- 1 large skillet
- 1 measuring cups and spoons
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 2 tablespoons olive oil
- 4 cloves garlic Minced.
- 1 cup heavy cream For a lighter version, you can substitute half-and-half.
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste none salt and pepper
- 1 cup grated Parmesan cheese
- to taste none fresh parsley For garnish (optional).
Instructions
- Begin by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is golden brown and no longer pink in the center. Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in the heavy cream, dried thyme, and dried oregano. Allow the sauce to cook for about 2-3 minutes, or until it thickens slightly.
- Add the grated Parmesan cheese to the sauce, stirring until melted and combined.
- Return the cooked chicken to the skillet, coating it in the creamy sauce. Let it simmer for an additional 5 minutes to heat through.
- Garnish with fresh parsley if desired, and serve hot.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.
This dish pairs wonderfully with steamed vegetables or a side salad.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.