Description
This Garlic Chicken is a simple yet flavorful dish featuring tender chicken infused with rich, garlicky goodness. Perfect for a quick weeknight dinner or a special occasion, it pairs beautifully with mashed potatoes, steamed vegetables, or a crisp green salad. A true comfort food classic!
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 6 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prepare the chicken:
- Pat the chicken dry with paper towels. Season both sides with paprika, salt, and pepper.
- Cook the chicken:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Add the chicken and sear for 4–5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the garlic sauce:
- Reduce the heat to medium. Add the remaining 2 tbsp butter to the skillet.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes to reduce slightly.
- Finish the sauce:
- Stir in the heavy cream and thyme. Let the sauce simmer gently for 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Combine and serve:
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2 minutes to warm through.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Add a splash of white wine with the chicken broth for extra depth of flavor.
- Serve over rice, pasta, or mashed potatoes to soak up the delicious sauce.