Description
Garlic Cream Sauce for Chicken brings tender seared chicken and a silky garlic infused cream sauce together in one skillet. This easy recipe uses simple pantry staples to create a rich sauce with bright lemon notes and mellow roasted garlic. It is ideal for weeknight dinners and keeps well for reheating later.
Ingredients
2 large boneless skinless chicken breasts cut in half lengthwise to make 4 cutlets
Salt and black pepper to taste
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup heavy whipping cream such as Organic Valley Heavy Whipping Cream or Horizon Organic Heavy Whipping Cream
Chopped parsley optional for garnish
Instructions
1.
2. Cut each chicken breast in half lengthwise to create four even cutlets then pat dry
3. Season both sides of the cutlets generously with salt and black pepper then lightly coat each in flour shaking off excess
4. Heat a large skillet over medium high heat and add the olive oil and 1 tablespoon of butter
5. When the pan is hot place the cutlets in the skillet without crowding and sear for 4 to 5 minutes per side until golden then remove and set aside
6. Lower the heat to medium and add the remaining tablespoon of butter letting it melt slowly
7. Add the peeled garlic cloves and cook while stirring for 3 to 4 minutes until lightly browned and fragrant
8. Pour in the chicken broth then add the lemon juice and garlic powder and simmer for about 4 minutes until the liquid reduces slightly scraping the browned bits from the pan
9. Stir in the heavy whipping cream and return the chicken cutlets to the pan making sure they sit in the sauce
10. Simmer gently for about 5 minutes until the sauce thickens and the chicken is cooked through and no longer pink in the center
11. Taste and adjust seasoning with salt and pepper then remove from heat and sprinkle with chopped parsley if desired
12. Serve the cutlets topped with plenty of the garlic cream sauce
13.
Notes
Use fairly large chicken breasts cut lengthwise so each cutlet cooks evenly if your breasts are small use four whole smaller breasts instead
If garlic cloves are very large halve them so all cloves brown and soften evenly
Keep the heat at medium or medium low when adding cream to avoid curdling and to achieve a silky texture
Allow the chicken to rest briefly after searing while you build the sauce so juices redistribute and the meat stays tender
When reheating leftovers warm slowly over low heat and add a splash of chicken broth if the sauce is too thick to restore a smooth consistency
Store cooled portions in a sealed container in the refrigerator for up to three days and reheat gently either on the stovetop or in short microwave intervals stirring between each interval
For a reliable creamy finish use high quality heavy whipping cream such as Organic Valley Heavy Whipping Cream or Horizon Organic Heavy Whipping Cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American