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  • PREP TIME10minutes 
  • COOK TIME20minutes 
  • TOTAL TIME30minutes 
  • COURSEMain Course
  • CUISINEAmerican


  • 2 large boneless skinless chicken breasts approx. 1 lb. / 450g
  • Salt and pepper to taste
  • All-purpose flour for dredging
  • 1 tablespoon 15ml olive oil
  • 2 tablespoons 30g butter, divided
  • 1 whole head of garlic cloves peeled
  • 1/2 cup 120ml chicken broth or stock
  • 1/2 teaspoon 2.5ml lemon juice
  • 1/4 teaspoon 1.25ml garlic powder
  • 1 cup 240ml heavy/whipping cream
  • Chopped parsley for garnish optional


  • Begin by cutting the chicken breasts in half lengthwise, creating 4 smaller cutlets. Season them generously with salt and pepper, then coat them in flour.
  • Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes per side, or until beautifully golden. Transfer the chicken to a plate and set it aside.
  • Reduce the heat to medium (or medium-low for cast iron) and add the remaining butter to the pan. Allow it to melt, then add the peeled garlic cloves. Cook for 3-4 minutes, stirring often, until the garlic cloves turn lightly browned on the outside.
  • Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for approximately 4 minutes or until the liquid is noticeably reduced.
  • Stir in the heavy cream, then return the chicken to the pan. Cook for another 5 minutes or until the sauce has thickened, and the chicken is cooked through.
  • Serve the Creamy Garlic Chicken hot, garnished with freshly chopped parsley if desired. Prepare to be swept away by the enticing aromas and heavenly flavors!


For a twist, consider adding a splash of white wine or a sprinkle of grated Parmesan cheese to the sauce.


If you prefer a thicker sauce, simmer it for a few additional minutes until it reaches your desired consistency.

Feel free to adjust the seasonings according to your taste preferences.


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