Garlic Cream Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken breasts or thighs, no skin or bones (each 6 oz)
02 -
1/2 teaspoon paprika powder
03 -
1 teaspoon garlic powder
04 -
A dash of salt and pepper
05 -
2 tablespoons of butter or olive oil
→ Sauce
06 -
6 minced garlic cloves
07 -
2 tablespoons butter
08 -
1/2 cup Parmesan cheese, grated
09 -
1 cup heavy cream
10 -
1 cup broth from chicken
11 -
1 teaspoon of dried Italian herbs
12 -
Optional: 1/4 teaspoon of chili flakes
13 -
Finely cut parsley for topping
# Instructions:
01 -
Dry off the chicken and sprinkle both sides with paprika, garlic powder, salt, and pepper.
02 -
Heat butter or oil in a big pan over medium-high heat. Fry chicken for 4-5 minutes each side until golden and fully cooked (165°F).
03 -
Using the same pan, melt butter and cook garlic until you smell it. Pour in chicken broth, scraping the bottom to loosen tasty bits. Let it simmer for 2-3 minutes.
04 -
Stir in cream, Parmesan, Italian herbs, and chili flakes. Let it cook for 3-4 minutes until it thickens. Add chicken back in to heat it through.
# Notes:
01 -
You can swap heavy cream with half-and-half for a lighter option.
02 -
Mushrooms or spinach are great add-ins.
03 -
Save leftovers in the fridge for up to 3 days.