Calling all
garlic lovers! If you’re the type to use a whole head of garlic when a recipe only calls for one or two cloves, this is the dish for you. This chicken dinner is exactly how it sounds: super-garlicky and swimming in an ultra-silky, creamy sauce. The best part? This whole recipe comes together in just 35 minutes, all in one pot.
The method is simple, but the outcome is a dinner elegant enough for guests. First, four chicken breasts are cut in half horizontally, creating thin cutlets. A quick toss in some seasoned flour and into a hot pan they go to get golden brown. All the little stuck-on bits of flour and chicken that are fried in butter and oil (the “fond”) create the beginnings of your deeply flavorful sauce.
Next comes the whole head of garlic (usually 14 cloves). Using the flat side of your knife, lightly smash the garlic cloves to loosen their skin. Slip off all the peels and cut any larger cloves in half. These get a quick sauté to bring out all their sweet flavor, then you’ll pour in some white wine to deglaze your pan.
Finally, you’ll add the chicken stock and cream. As the sauce gently simmers, it will also thicken, creating a glossy coating for your chicken and whatever you choose to pair it with.
Ingredients
- 4boneless, skinless chicken breasts (about 1 1/2 lb. total)
- 1/4 c.all-purpose flour
- 1/2 tsp.garlic powder
- 1/4 tsp.freshly ground black pepper
- 1 1/2 tsp.kosher salt, divided
- 1/4 c.extra-virgin olive oil
- 4 tbsp.unsalted butter
- 1head garlic, cloves separated, peeled, lightly smashed (about 14 cloves)
- 1/4 c.dry white wine
- 1 1/4 c.low-sodium chicken stock
- 1 c.heavy cream
- 1 oz.Parmesan, finely grated (about 1/2 c.)
- Chopped fresh parsley, for serving
Directions
-
- Step 1
Slice each chicken breast in half horizontally to create 8 cutlets. In a shallow bowl, combine flour, garlic powder, pepper, and 1/2 teaspoon salt. Toss chicken in flour mixture until well coated.
- Step 2In a large skillet over medium-high heat, heat oil and butter until butter melts. Shake off excess flour from chicken, then arrange half of chicken in pan in an even layer. Fry chicken, turning halfway through, until lightly golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining chicken.
- Step 3Reduce heat to medium. Cook garlic, stirring often, until softened and golden brown, about 2 minutes. Deglaze pan with wine, scraping up any stuck-on bits. Pour in stock and cream; season with remaining 1 teaspoon salt. Simmer, stirring occasionally, until sauce is thickened, 8 to 10 minutes. Stir in Parmesan and nestle chicken back into sauce. Simmer until chicken is heated through, 2 to 3 minutes.
- Step 4Divide chicken among plates. Top with parsley.
- Step 1
