Name: Pan-Roasted Garlic Cream Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/3 cups heavy cream; 1/4 cup cornstarch; 1/4 tsp paprika; 2 Tbsp minced garlic; 1 1/3 cups chicken broth; 1/2 tsp kosher salt; 1/3 cup grated Parmesan cheese; 1/4 tsp dried Italian seasoning; 2 shallots, minced; 4 boneless, skinless chicken breasts; 1/2 tsp black pepper; 1 Tbsp butter; 2 Tbsp olive oil; 1/4 tsp black pepper

Garlic Chicken

What kind of liquid should I use to cook the chicken?

How do I know if the chicken is cooked through?

Enjoy succulent chicken breasts in a rich, velvety garlic cream sauce using just one pan. This delightful dish takes less than 30 minutes to prepare, making it an ideal weeknight dinner.

Milk

Gluten Free

Low Carb

Mediterranean

Creams & Creamers

milliliter

heavy cream

Flour & Meal

gram

cornstarch

Seasonings

paprika

minced garlic

Stocks & Broths

chicken broth

Coarse Salt

Cheese

grated parmesan cheese

italian seasoning

Fresh Vegetables

shallot

Poultry

chicken breast

black pepper

Butter & Margarine

butter

Oils

olive oil

Beta-carotene

Vitamin A

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Protein

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Zinc

Copper

Manganese

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Selenium

Vitamin K

Vitamin E

Water

Lactose

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Pan-Roasted Garlic Cream Chicken

Dairy

Baking Goods

Meal

Produce

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/pan-roasted-garlic-cream-chicken-2703735-2.jpeg

In a shallow dish, combine cornstarch, kosher salt, 1/2 tsp black pepper, and paprika. Coat the chicken breasts in the mixture, shaking off any excess.

Heat olive oil in a heavy skillet over medium-high heat. Add butter and let it melt.

Place chicken breasts in the skillet. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

Reduce the heat to medium-low. Add shallots to the same skillet and cook for 2-3 minutes until soft and fragrant. Stir in minced garlic and cook for an additional 30 seconds.

Deglaze the skillet with chicken broth and scrape up any browned bits. Pour in the heavy cream, stirring well to combine. Cook for 2-4 minutes until sauce thickens slightly.

Add 1/4 tsp black pepper, dried Italian seasoning, and grated Parmesan cheese to the sauce, stirring to combine.

Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 3-4 minutes to heat the chicken through and further thicken the sauce.

Pan-Roasted Garlic Cream Chicken

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