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Easy Creamy Garlic Chicken

Creamy Garlic Chicken 4

There are nights when you feel like creating a masterpiece in the kitchen – something with perfectly balanced flavors that tastes refined and totally crave-worthy – and then there are nights when you just want to get dinner on the table however you can. When it comes to the latter, your time in the kitchen has a way of feeling a little bit frenzied and the end results can end up feeling sort of lackluster. But there’s no reason to settle for that! With a recipe like this incredibly easy Creamy Garlic Chicken, you can have dinner on the table in less than a half an hour, and it still tastes like a masterpiece.

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You see, this dish involves little more than browning some chicken and then letting it simmer briefly in cream. The remaining ingredient list is fairly simple – some lemon, thyme, tarragon, a little white wine, and a whole lot of garlic – but the flavors go together so well that it achieves this full-bodied balance that makes it taste like it took much longer than it really did. As long as you cut the chicken up into bite-size pieces, it cooks up super quick, no longer than 25 minutes.

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This dish is certainly not shy in its use of garlic, but it really mellows as it simmers gently in the cream. Thyme and tarragon bring in a nice earthiness, but you can use a different combination of the two or leave one out entirely if you’d like. It’s creamy as can be, but doesn’t taste too heavy; a little lemon zest and juice brighten it right up. Around here, we’re all about quick meals, but we’re especially all about quick meals that taste amazing. Just like this one.

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Creamy Garlic Chicken

25 minutes to prepare serves 4

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 1 1/2 cups heavy cream
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup all-purpose flour
  • 5-6 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground pepper, to taste
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Preparation

  1. Season chicken liberally with salt and pepper and then lightly dredge in flour, shaking off any excess.
  2. Meanwhile, heat butter and oil in a large heavy-bottomed pan or dutch oven over medium-high heat. When foam subsides, add chicken in a single layer and cook until golden brown on both sides, 3-4 minutes per side. Take care not to crowd pan, work in two batches if necessary. Remove browned chicken to a plate.
  3. Reduce heat to medium, and add garlic and lemon zest to pan. Cook until fragrant, about 1 minute, and pour in wine or broth, scraping up any bits on the bottom of the pan. Allow to simmer for 2 minutes.
  4. Add cream and herbs and bring to a simmer. Add chicken and juices back to pan, cover partially, and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes.
  5. Stir in lemon juice and check seasoning. Serve, and enjoy!

Peaches ā€˜nā€™ Cream Delight: Click “Next Page” below!

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