Creamy Garlic Chicken
Thin chicken breasts seasoned with garlic powder, salt, and pepper, browned in one large pan, then simmered in a sauce of chicken stock, heavy cream, Parmesan, onion, and minced garlic. Ready in about 30 minutes and serves 4.
Servings: 4 servings
Calories: 654kcal
Ingredients
- 4 thin chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 6 Tablespoons avocado oil divided
- ½ (~50 grams) small onion finely chopped
- 1 Tablespoon + 2 teaspoons minced garlic
- 1 cup unsalted chicken stock
- 1 cup heavy whipping cream
- ⅔ cup grated Parmesan cheese
Garnishes:
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon freshly cracked black pepper
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°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 a 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.
Video
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°F until warmed throughout.
Microwave Reheating Instructions: Microwave for 1 to 3 minutes, depending on the wattage of your microwave.
Nutrition
Serving: 1 chicken breast with sauce | Calories: 654kcal | Carbohydrates: 7g | Protein: 43g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 779mg | Potassium: 820mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1114IU | Vitamin C: 7mg | Calcium: 253mg | Iron: 1mg