CREAMY GARLIC CHICKEN

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Dish

Cuisine: American, Chicken, Gluten Free, Low Carb

Servings: 4 servings

Calories: 398kcal

1 pound boneless, skinless chicken breasts (thin cut or pounded to about 1/4 to 1/2-inch thin)
salt
pepper
2 tablespoons butter (divided)
8 cloves garlic (thinly sliced)
1/2 cup chicken stock
1 cup heavy cream
1 tablespoon fresh parsley (minced, optional)

Season both sides of the chicken breasts with the salt and pepper.1 pound boneless, skinless chicken breasts,salt,pepper
Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.2 tablespoons butter
Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
Remove the chicken to a plate and tent with aluminum foil to keep it warm.
Add the remaining butter to the skillet. Once melted, add the sliced garlic.8 cloves garlic
Cook for 30-60 seconds, or until just fragrant.
Add the chicken stock and simmer until reduced by half, about 2-3 minutes.1/2 cup chicken stock
Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.1 cup heavy cream
Add the chicken back to the pan and coat with the sauce.
Garnish with fresh, minced parsley, if desired.1 tablespoon fresh parsley

Tips & Techniques:

Be careful not to brown or burn the garlic. This will result in a more bitter flavored sauce.
You can substitute bone broth for the chicken stock. Some chicken stocks contain gluten so be sure to check the labels.
You can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.
Store leftover chicken and sauce in an air-tight container in the refrigerator. Consume within 3-4 days.

** Nutritional information is an estimate and may vary.