Description
Creamy Garlic Chicken Breasts
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
Add Liquids: Pour in the chicken broth and bring to a simmer. Let it cook for 3 minutes to reduce slightly. Then, stir in the heavy cream and Dijon mustard.
Simmer the Sauce: Add the dried thyme, salt, and pepper. Allow the sauce to simmer for 4-5 minutes until it thickens.
Return Chicken to Skillet: Add the cooked chicken breasts back into the skillet and spoon some of the sauce over them. Let it simmer for an additional 2 minutes to warm the chicken through and coat it with the creamy sauce.
Garnish and Serve: Sprinkle fresh parsley over the top for a fresh touch and serve the creamy garlic chicken hot.
This creamy, flavorful chicken with garlic sauce is perfect for a comforting dinner. Enjoy the rich, savory taste!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are of even thickness by gently pounding them to about 1/2 inch. This guarantees even cooking. When searing the chicken, do not move it for the first 5-6 minutes to achieve a proper golden crust. After removing the chicken, reduce the heat to medium before adding the butter and garlic to prevent the garlic from burning and turning bitter. When simmering the sauce, look for bubbles around the edges and a coating consistency on the back of a spoon. The final simmer with the chicken allows it to reabsorb juices and fully coat with the sauce.
Serving Suggestions
This rich and creamy chicken pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of fluffy mashed potatoes, steamed white rice, or buttered egg noodles. For a lighter option, try it with roasted asparagus, green beans, or a crisp garden salad. A slice of crusty bread is also perfect for cleaning the plate. For a complete meal, consider a glass of Chardonnay or Pinot Grigio to complement the creamy garlic flavors.
How-to Summary
Quickly summarize the process: Pound chicken to even thickness, season, and sear until golden. Set aside. In the same pan, sauté garlic in butter. Add broth to deglaze and reduce, then stir in cream, mustard, and thyme. Simmer until thickened. Return chicken to the pan, coat with sauce, and warm through. Garnish with parsley and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs add more flavor. Adjust cooking time to ensure they reach an internal temperature of 165°F.
How can I make this sauce lighter? Substitute half the heavy cream with full-fat coconut milk or use whole milk mixed with a tablespoon of flour for thickening.
My sauce is too thin. How do I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce and cook for 1-2 minutes.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Can I make this dish ahead of time? You can prepare the sauce ahead and store it separately. Sear the chicken just before serving and combine with the reheated sauce for the best texture.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove chicken at 160°F—it will carry over to 165°F while resting.
- Burning the Garlic: Garlic burns in seconds. Use medium heat and stir constantly once added to the butter.
- Not Letting the Sauce Simmer: Rushing this step prevents proper thickening and flavor development. Allow a gentle, active simmer.
- Crowding the Pan: Searing too many chicken breasts at once steams them. Cook in batches if necessary.
Conclusion
This Creamy Garlic Chicken recipe is a testament to how simple ingredients can create an exceptionally comforting and elegant meal. By mastering the technique of building a pan sauce, you unlock a world of quick, impressive dinners. Remember the key steps: a proper sear, a gentle garlic sauté, and a patient simmer for the perfect creamy consistency. Avoid the common pitfalls, and you’ll have a restaurant-quality dish ready in under 30 minutes, guaranteed to become a regular in your weekly dinner rotation.