Creamy Garlic Chicken

Calling all garlic lovers! If you’re the type to use a whole head of garlic when a recipe only calls for one or two cloves, this is the dish for you. This chicken dinner is exactly how it sounds: super-garlicky and swimming in an ultra-silky, creamy sauce. The best part? This whole recipe comes together in just 35 minutes, all in one pot. 

The method is simple, but the outcome is a dinner elegant enough for guests. First, four chicken breasts are cut in half horizontally, creating thin cutlets. A quick toss in some seasoned flour and into a hot pan they go to get golden brown. All the little stuck-on bits of flour and chicken that are fried in butter and oil (the “fond”) create the beginnings of your deeply flavorful sauce.

Next comes the whole head of garlic (usually 14 cloves). Using the flat side of your knife, lightly smash the garlic cloves to loosen their skin. Slip off all the peels and cut any larger cloves in half. These get a quick sauté to bring out all their sweet flavor, then you’ll pour in some white wine to deglaze your pan.

Finally, you’ll add the chicken stock and cream. As the sauce gently simmers, it will also thicken, creating a glossy coating for your chicken and whatever you choose to pair it with.

This sauce is just begging to be spooned over something that will soak it up—pasta, rice, or mashed potatoes are all great options. The fresh pasta you find in the refrigerator section of a grocery store would be a welcome extravagance. Nestle some steamed broccoli or green beans on the side, and you’ve got the perfect dinner.

Made this? Let us know how it went in the comments below.