Creamy Garlic Chicken
Chicken breasts are pounded thin, pan seared and baked in a decadent garlic cream sauce.
Ingredients
- 5-6 Boneless Skinless Chicken Breasts
- garlic powder, salt & pepper
- Olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 C chicken stock
- 3 C heavy whipping cream
- 2 tbsp Better than Bouillon chicken base heaping
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground thyme
Instructions
- Preheat oven to 375 degrees.
- Trim excess fat off chicken breasts and slice in half, lengthwise, if chicken breasts are thick. If they're thin, cut breasts in half.
- Pound chicken breasts to 1/4 inch thick using a rolling pin or mallet.
- Pat chicken dry and season on both sides with garlic powder, salt and pepper.
- Cook chicken in olive oil in a preheated pan set over medium heat for 3 minutes per side. You don't want them fully cooked, that will happen in the oven.
- Place cooked chicken on a brimmed sheet pan.
- Once all the chicken is done, in the same pan, cook one diced yellow onion for 10 minutes in the chicken drippings. Add more olive oil if needed.
- Add minced garlic and cook 2 minutes more.
- Add chicken stock and Better than Bouillon chicken base to the pan, stir and allow to thicken and reduce for 10-15 minutes.
- Add heavy whipping cream, salt, pepper and ground thyme, stir and allow to thicken 10 minutes.
- Pour the sauce over the chicken in the sheet pan. Spoon sauce over each piece of chicken.
- Bake uncovered for 15 minutes.
- Serve hot!
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