One Pan Creamy Garlic Chicken (Print Version)
Tender chicken cutlets in a buttery garlic cream sauce, cooked together in one pan for a simple, flavorful meal.
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts, halved horizontally into cutlets
→ Dairy
02 -
4 tablespoons unsalted butter
03 -
1 cup heavy cream
→ Aromatics & Seasonings
04 -
4 cloves fresh garlic, minced
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Slice chicken breasts horizontally into thin cutlets. Season both sides evenly with salt and black pepper. Set aside.
02 -
Heat a large heavy-bottomed skillet over medium heat. Add 3 tablespoons of butter and melt completely. Arrange chicken cutlets in a single layer and cook for 4 to 5 minutes until golden brown on one side.
03 -
Turn the cutlets over and cook for an additional 3 to 5 minutes, or until the internal temperature reaches 165°F. Remove chicken from skillet and place on a clean plate.
04 -
Remove skillet from heat. Add remaining 1 tablespoon of butter and minced garlic. Stir continuously for 30 seconds to 1 minute until fragrant, taking care not to burn the garlic.
05 -
Immediately pour in the heavy cream. Using a wooden spoon, scrape the browned bits from the bottom of the skillet. Return to medium heat and simmer for 1 to 2 minutes until the sauce slightly thickens.
06 -
Turn off heat. Return the chicken cutlets to the skillet and spoon sauce over them, coating evenly. Garnish with chopped parsley if desired and serve promptly.
# Additional Notes:
01 -
To avoid burnt garlic, have the cream ready before adding garlic to the pan.
02 -
Use a heavy-bottomed pan to ensure even heat distribution and prevent scorching.
03 -
Prep garlic and slice chicken breasts before cooking to streamline the process.
04 -
Check doneness by ensuring chicken juices run clear or use a thermometer to reach 165°F.