Creamy Garlic Chicken Recipe

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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1/2 tsp Italian seasoning ($0.05)
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  1/2 tsp salt ($0.02)
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  1/4 tsp freshly cracked black pepper ($0.02)
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  Flour, All-Purpose, White(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(30g)
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  Garlic(60g)
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  Low Sodium Chicken Broth(240g)
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  Cream, Heavy Whipping(180g)
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  Garlic powder(3g)
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  Salt and Pepper to taste ($0.04)

Instructions

1. 1Pat the chicken breasts dry with paper towels. If thicker than ½ inch, place between plastic wrap and pound to an even thickness. Season both sides with salt and black pepper, then dredge in the flour, shaking off excess.
2. 2Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foaming. Add the chicken and cook 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate and cover loosely with foil.
3. 3In the same skillet, add the remaining 1 tablespoon of butter over medium-low heat. Mince or smash the garlic cloves and add to the skillet. Sauté 2–3 minutes over medium-low heat, stirring frequently, until fragrant and light golden (do not brown).
4. 4Pour the chicken broth and heavy cream into the skillet. Sprinkle in the garlic powder and stir, scraping up any browned bits from the bottom. Simmer 8–10 minutes over medium heat, stirring occasionally, until the sauce reduces by about half and coats the back of a spoon. Taste and adjust salt and pepper as needed.
5. 5Return the chicken to the skillet and spoon the creamy sauce over each piece. Heat through for 1–2 minutes over medium heat until the chicken is warm throughout.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.