This creamy garlic chicken recipe is the optimum fundamental remedy food! Tender bird breast smothered in a creamy garlic sauce is irresistible. Garlic lovers unite!
This creamy garlic bird is equipped in about 30 minutes. In my opinion, it is well sufficient to serve company, but it is also certainly one of these dishes that work for a speedy weeknight dinner.
So, I even have a quite huge backlog of recipes to jot down up, but I posted a sneak top of this garlic bird recipe on my Instagram stories a pair of days ago, and I got varied certain responses. I decided to put up this one ASAP rather of leaving folks hanging. 🙂
How to make creamy garlic chicken
I cut the bird breasts in half lengthwise like I do with comparable recipes (such as my creamy Tuscan garlic chicken, this creamy bacon chicken, and my creamy Dijon rosemary chicken) - in my opinion it is simpler than pounding the bird breasts or leaving them whole. The bird chefs sooner and extra evenly, so it stays delicate and melt-in-your-mouth.
You dredge the bird items in flour and pan-fry them in butter and oil till they are golden, then take them out of the pan.
The garlic cloves are then evenly browned and you then upload the sauce ingredients.
The bird is going again within the pan for simply several extra minutes to end cooking, and the sauce thickens up. Perfection. And fundamental too!
A speedy word at the recipe: Yes, I include both garlic powder and an whole head of garlic in this recipe... it is no longer a typo. Believe it or not, the garlic cloves themselves do no longer make the sauce ridiculously garlicky. The taste of garlic powder is quite other than the recent cloves. I'm going for all-out depth of garlic taste proper correct here with out making it overpowering.
If you've gotten got by means of means of no means actually cooked with complete garlic cloves before, do no longer worry. Cooking them within the sauce mellows them proper out... it is nothing like biting into uncooked garlic haha.
What to serve with creamy garlic chicken
Try rice, mashed potatoes, or a salad for the ones who desire to hold it low-carb. Sweet corn, roasted veggies (try my maple roasted carrots and beets), or inexperienced beans could also cross great.
A word on peeling the garlic
You do no longer must spend much time peeling the garlic cloves. One speedy method I suggest is by means of means of utilizing this silicone garlic peeler tube (I have a comparable one) or by means of means of shopping for garlic cloves which are already peeled for the ones who actually desire to save a little bit of time. I typically simply use my knife (here's a speedy video tutorial on how once you are curious).
Will you provide this creamy garlic bird recipe a try? I desire you love it.
Questions? Ask me within the feedback below.
4.82 from 179 votes
Creamy Garlic Chicken
This creamy garlic bird recipe is the optimum fundamental remedy food! Tender bird breast smothered in a creamy garlic sauce is irresistible.
Keywordcreamy garlic bird recipe
2largechicken breastscut in half lengthwise
1whole headgarliccloves peeled
1/2cupchicken broth or stock
Salt & pepper to taste
Cut the bird in half lengthwise so that you've gotten four smaller cutlets. Sprinkle them with some salt & pepper and coat them within 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 bird for 4-5 minutes/side or till it is well and golden. Take the bird out of the pan and set it aside.
Reduce the warmth to medium (or even med-low if utilizing solid iron), and upload the relaxation of the butter to the pan. Let it melt after which upload the garlic cloves. Cook them for 3-4 minutes, stirring often, till they are evenly browned at the outside.
Add the bird broth, lemon juice, and garlic powder to the pan. Let it bubble for round four minutes or till the liquid is noticeably reduced.
Stir within the cream and upload the bird again into the pan. Let it cook dinner for one other 5 minutes or so, till the sauce is lowered and the bird is cooked through. Serve with freshly chopped parsley for the ones who wish.
I used my trusty 10-1/4" Lodge solid iron skillet to make this recipe.
I suggest utilizing quite huge boneless/skinless bird breasts for this recipe considering the fact that we are chopping them in half lengthwise. If you've gotten smaller ones, use four of them and go away them intact.
If your garlic cloves are namely tremendous like a few of mine were, actually sense loose to chop them in half so they are all roughly the identical size.