Creamy Garlic Chicken
Pan-seared chicken breasts smothered in a creamy, garlicky sauce. Ready in 20 minutes or less.
Ingredients
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large chicken breasts
- 3 tablespoons olive oil (divided)
- 2 tablespoons minced garlic (about 5-6 cloves)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon garlic powder
- 2 teaspoons lemon juice
Instructions
- In a medium bowl, whisk together the flour, salt, and black pepper.
- Cut each chicken breast in half to make 4 thinner pieces. Transfer to the bowl of flour and coat each breast evenly.
- Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
- Turn the heat down to medium. Add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 30-60 seconds until the garlic is lightly browned.
- Pour in the chicken broth, heavy cream, and garlic powder. Bring to a boil then let it bubble for 7-8 minutes until it has thickened and reduced by about 60%.
- Stir in the lemon juice and return the chicken to the pan. Cook for 1-2 more minutes just until the chicken is warmed up. Enjoy!