American · Dinner
Creamy Garlic Chicken
An American diner classic, pan-seared chicken breast in a rich roasted garlic cream sauce with fresh thyme and Parmesan.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
28gFat
8gCarbs
1gSugar
0gFiber
680mgSodium
145mgChol
Goes well with
White Burgundy, MeursaultWhite Burgundy, Meursault — A medium-bod...
local
Kendall-Jackson Vintner's Reserve ChardonnayKendall-Jackson Vintner's Reserve Chardo...
international
Instructions
1
Prep
Flatten both chicken breasts to even thickness with your palm. Season both sides with salt and pepper. Mince 8 garlic cloves finely. Grate 40g Parmesan. Pick 6 thyme sprigs. Measure cream, stock, and parsley.
2
Sear
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and internal temperature reaches 75°C. Remove to a warm plate.
3
Bloom
Reduce heat to medium, add butter and minced garlic to the same pan. Cook 60–90 seconds, stirring constantly, until softened and fragrant but not browned.
4
Build
Add chicken stock and thyme sprigs, simmer 2 minutes, scraping up browned bits. Pour in double cream, stir to combine, and simmer 3–4 minutes until sauce coats the back of a spoon.
5
Finish
Stir in grated Parmesan until melted and season to taste. Return chicken to pan, spoon sauce over for 1 minute to reheat through.
6
Plate
Transfer chicken to serving plates, spoon sauce over, garnish with chopped parsley, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 8 garlic cloves
- 300ml (1 1/4 cups) double cream
- 160ml (2/3 cup) chicken stock
- 40g (1.4 oz) Parmesan
- 6 sprigs fresh thyme
- 2 tbsp olive oil
- 20g (0.7 oz) unsalted butter
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp fresh flat-leaf parsley