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Caramelized Garlic Chicken Skillet

Succulent, tender chicken with an aromatic and rich creamy garlic sauce, served hot out of the skillet!
1
40 min
TOTAL TIME
535
CALORIES
$1.47
PER SERVING
Caramelized Garlic Chicken Skillet
Ingredients
11 INGREDIENTS
4 SERVINGS
Garlic
1 head garlic
peeled
Boneless Skinless Chicken Breasts
1 lb boneless skinless chicken breasts
Salt
1/2 tsp salt
Onion
1 small onion
diced
Chicken Broth
1 cup chicken broth
Heavy Cream
1 cup heavy cream
Black Pepper
1/4 tsp black pepper
Dried Thyme
1/4 tsp dried thyme
Dried Rosemary
1/4 tsp dried rosemary
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Olive Oil
1 tbsp olive oil
Directions
7 STEPS
5 min
PREP TIME
35 min
COOK TIME
40 min
TOTAL TIME
1
Season the chicken breasts with salt and pepper.
2
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and brown them for 3-5 minutes per side. Set the chicken aside.
3
In the same skillet, add the diced onion, whole garlic cloves, dried thyme, and dried rosemary. Cook until the onions are tender and the garlic starts to turn golden brown, about 5 minutes.
4
Pour in the chicken broth, and deglaze the skillet by scraping up any brown bits from the bottom using a wooden spoon.
5
Add the heavy cream and grated Parmesan cheese, stirring until the cheese has melted.
6
Return the chicken breasts to the skillet, spooning the sauce over the top.
7
Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the chicken is fully cooked.
Health Info
Macros
9g
CARBS
40g
FAT
34g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
How high should the heat be when I'm cooking in a chicken skillet?
Why is my chicken tough when I cook it in the skillet?
How do I know when the chicken is properly seared?
Should I cover the skillet while the chicken is cooking?
What type of skillet is best for chicken skillet?
Can I cook the vegetables in the same skillet as the chicken?
My chicken burns before it's cooked through, what am I doing wrong?
How do I prevent food from sticking to my skillet?
How important is it to rest my chicken after it's cooked?
Can I cook frozen chicken in a skillet?