How should stored creamy garlic chicken be reheated?

Stovetop: Cook in a pan over medium heat until warmed throughout. Oven: Bake at 350 degrees F until warmed throughout. Microwave: Microwave for 30-90 seconds, depending on the wattage of your microwave.

Creamy Garlic Chicken | Real Balanced

Name: Creamy Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless thin chicken breasts; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon salt; ¼ cup + 2 Tablespoons (90 milliliters) avocado oil, divided; ½ small onion (~50 grams), finely chopped; 1 Tablespoon + 2 teaspoons (25 grams) minced garlic; 1 cup (240 milliliters) unsalted chicken stock; 1 cup (240 milliliters) heavy whipping cream; ⅔ cup (80 grams) grated Parmesan cheese; 1 Tablespoon chopped fresh parsley; ¼ teaspoon freshly-cracked black pepper

Description

This Creamy Garlic Chicken is a one-pan meal made in just 30 minutes. The dish features chicken breasts cooked on the stovetop in a creamy white sauce made with grated Parmesan cheese, garlic, and heavy cream. It’s an impressive yet easy-to-prepare recipe that’s perfect for weeknight dinners or special occasions.

Ingredients

4 boneless, skinless thin chicken breasts
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup + 2 tablespoons (90 milliliters) avocado oil, divided
1/2 small onion (~50 grams), finely chopped
1 Tablespoon + 2 teaspoons (25 grams) minced garlic
1 cup (240 milliliters) unsalted chicken stock
1 cup (240 milliliters) heavy whipping cream
2/3 cup (80 grams) grated Parmesan cheese

Garnishes:

1 Tablespoon chopped fresh parsley
1/4 teaspoon freshly-cracked black pepper

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Instructions

Season Chicken: Season chicken breasts with garlic powder, pepper, and salt.
Cook Chicken: Heat 2 Tablespoons oil in a large pan over medium-high heat. 2 pieces at a time, cook chicken until golden on each side and cooked to an internal temperature of 165 degrees F, about 3 minutes per side, depending on the thickness of your chicken. Transfer cooked chicken to a plate and set aside. Wipe pan clean with paper towel, add 2 Tablespoons oil, and cook remaining 2 pieces of chicken. Transfer cooked chicken to plate and set aside. Do not wipe pan out.
Sauté Onion and Garlic: Reduce heat to medium-low, add remaining 2 Tablespoons oil to pan, and cook onion until softened, about 1 minute. Add minced garlic and sauté until fragrant, about an additional 30 seconds.
Prepare Sauce: Pour in chicken stock and, using a wooden spoon, scrape up browned bits from bottom of pan. Allow mixture to sit and simmer until it reduces slightly, about 3 minutes. Pour in heavy whipping cream and simmer for about 1 minute. Stir in Parmesan cheese and allow it to melt.
Return Chicken to Pan and Simmer Sauce: Add cooked chicken back to pan and allow it to simmer to thicken the sauce, about 2 minutes.
Garnish and Serve: Garnish with parsley and freshly cracked pepper, then serve.

Recipe Notes:

Refrigerator Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.

Freezer Storage: Store the prepared dish in an airtight container for up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge before reheating.

Stovetop Reheating Instructions: Cook in a pan over medium heat until warmed throughout.

Oven Reheating Instructions: Bake at 350 degrees until warmed throughout.

Microwave Reheating Instructions: Microwave for 1-3 minutes, depending on the wattage of your microwave.

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