Creamy Garlic Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
Four pieces of skinless, boneless chicken breasts or thighs (about 6 oz each)
02 -
1/2 tsp paprika
03 -
1 tsp garlic powder
04 -
A pinch of salt and pepper, adjusted to your taste
05 -
2 tbsp of unsalted butter or olive oil
→ Sauce
06 -
1/2 cup Parmesan, grated
07 -
6 minced garlic cloves
08 -
2 tbsp unsalted butter
09 -
1 tsp of Italian seasonings
10 -
1 cup of cream (heavy)
11 -
1 cup chicken stock
12 -
A sprinkle of crushed red pepper (optional)
13 -
Chopped parsley for topping
# Instructions:
01 -
Use paper towels to blot the chicken until it’s dry. Sprinkle both sides with paprika, garlic powder, salt, and pepper.
02 -
In a big pan, heat some olive oil or butter on medium-high. Fry the chicken for 4–5 minutes on each side till it’s golden and done inside (check that it’s 165°F/74°C). Take it out and place to the side.
03 -
While in the same pan, warm up the butter on medium. Toss in minced garlic and cook for roughly a minute or two, stirring so it doesn’t burn. Slowly add chicken broth while scraping the bottom to loosen bits. Let it bubble for a couple minutes. Lower the heat, then mix in the cream, Parmesan, red pepper flakes (if you’d like), and Italian spices. Stir every now and then till the sauce begins to thicken, 3–4 minutes.
04 -
Put the chicken back into the pan, and ladle some sauce over it. Let it simmer for another 2–3 minutes to blend the tastes. Sprinkle with parsley before serving while it’s still hot.
# Notes:
01 -
Replace heavy cream with light cream or half-and-half for a lighter choice.
02 -
Stir in veggies like mushrooms, spinach, or asparagus to boost the ingredients.
03 -
Keep any leftovers in the fridge in a sealed container and reheat gently on the stove. Good for up to 3 days.