Creamy Garlic Chicken

ByCole Matthews
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Why Make This Recipe

Creamy Garlic Chicken is a perfect dish for anyone who loves rich and flavorful meals. It combines tender chicken with a creamy garlic sauce that is hard to resist. This recipe is great for busy weeknights or even special occasions. It is simple yet delicious and will impress your family and friends.

How to Make Creamy Garlic Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute, being careful not to burn it.
  4. Pour in the chicken broth and heavy cream, stirring to combine.
  5. Add dried oregano and return the chicken to the skillet. Let it simmer for about 5 minutes, until the sauce thickens slightly.
  6. Garnish with fresh parsley and serve.

How to Serve Creamy Garlic Chicken

Creamy Garlic Chicken pairs well with a side of pasta, rice, or steamed vegetables. You can also serve it with a fresh green salad for a balanced meal. For an extra touch, top it with a sprinkle of Parmesan cheese before serving.

How to Store Creamy Garlic Chicken

To store Creamy Garlic Chicken, place it in an airtight container in the fridge. It can last for about 3-4 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. Make sure to thaw it in the fridge before reheating.

Tips to Make Creamy Garlic Chicken

  • Use fresh garlic for the best flavor.
  • If you like a little heat, add some red pepper flakes to the sauce.
  • Make sure to adjust the seasoning according to your taste.
  • For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.

Variation

You can add vegetables like spinach or mushrooms to the sauce for added nutrition and flavor. Another option is to use different herbs, such as thyme or basil, to change the taste.

FAQs

Q1: Can I use skin-on chicken for this recipe?
A1: Yes, you can use skin-on chicken, but the cooking time may vary. Adjust accordingly until the chicken is fully cooked.

Q2: Can I make this dish ahead of time?
A2: Yes, you can prepare the chicken and sauce ahead of time and heat it up when you’re ready to serve.

Q3: What can I substitute for heavy cream?
A3: You can use half-and-half or coconut cream as a substitute for heavy cream, but it may alter the richness of the sauce.

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Creamy Garlic Chicken

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo
Print Recipe

Description

A rich and flavorful dish featuring tender chicken in a creamy garlic sauce, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute, being careful not to burn it.
  4. Pour in the chicken broth and heavy cream, stirring to combine.
  5. Add dried oregano and return the chicken to the skillet. Let it simmer for about 5 minutes, until the sauce thickens slightly.
  6. Garnish with fresh parsley and serve.

Notes

Use fresh garlic for the best flavor. For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 40g
  • Cholesterol: 120mg

Keywords: chicken, creamy sauce, garlic, easy dinner, weeknight meal

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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