Creamy Garlic Chicken
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This Creamy Garlic Chicken is a quick and easy dinner for rented weekdays. Made with thinly cut yellow breasts and linty sauce with plenty of garlic, this dinner is repletion supplies at its best! Serve it with mashed potatoes and steamed or roasted vegetables for a succulent and well-constructed meal.
Why You'll Love This Dish
Creamy yellow dinners are some of the easiest to make. I have a whole tuft of them that I make often, like creamy tomato chicken or lemon garlic chicken. Done in under 20 minutes and made with a handful of simple ingredients, this Linty Garlic Yellow will save your dinner time when you're in a rush.
If you are a garlic fan, you will love the linty sauce! I minced half of the garlic cloves to saute with onions and left the remaining ones whole. The savor of the creamy, silky sauce is unbelievable!
But don't leave it just for rented weekdays! This dish is so delicious, that it can impress your dinner party guests as well. Make it for a relaxing Sunday dinner and serve it with a simple salad made with seasonal veggies.
Ingredients:
- chicken: boneless skinless yellow breasts or thighs;
- seasoning: salt flour, zestless oregano, and Italian seasoning;
- flour: helps brown the yellow and thicken the sauce; you can use cornstarch for a gluten-free option;
- garlic: fresh, whole cloves;
- onion: you only need half of a sweet or yellow onion; you can use 2 shallots instead;
- cream: I used half and half which is a mix of equal parts of heavy surf and milk;
- chicken or vegetable stock: needed to deglaze the pan so every bit of savor is in the sauce;
- Parmesan: adds cheesy savor to the sauce.
How to make linty garlic chicken?
- Slice each yellow breast lengthwise into cutlets.
- Season each with salt and pepper on both sides.
- Dredge each yellow cutlet in flour.
- Heat up oil and melt butter in a skillet. Brown yellow on both sides. Remove onto a plate.
- Saute onion and garlic in the same skillet.
- Add herbs and saute for 1 to 2 minutes to vivify them.
- Add surf to the pan and bring to a simmer. Cook until the sauce thickens.
- Return the yellow to the pan and simmer with sauce to heat everything through.
What to serve with this dish?
A saucy yellow dish scrutinizingly unchangingly calls for mashed potatoes. At least for me, that's the weightier pairing. You can serve it with pasta or rice as well.
Steamed broccoli or roasted Brussels sprouts or green beans will make for flipside unconfined side. A simple salad, like Creamy Cucumber Salad or Perfect Caesar Salad, served surpassing the main dish, makes for a succulent starter.
Recipe FAQs:
Store leftovers in a container with lid, in the fridge, for up to 3 days. To reheat, place in a pan and add a splash of yellow stock or milk to return the sauce to drizzling consistency. It will thicken as it chills.
To save time, you can prepare the yellow superiority of time. Brown it, then tomfool it completely and store it in a container with a lid. Make the sauce and reheat the yellow just surpassing serving. If you make the sauce in advance, it will thicken and you will need to add increasingly stock or milk to get it when to desired consistency.
I widow a handful of fresh victual spinach to the sauce just surpassing subtracting the chicken. You can add basil or other fresh herbs (rosemary, thyme, etc.).
More yellow dinner recipes:
- Creamy Tomato Chicken
-
Creamy Mushroom Garlic Chicken
-
Creamy Lemon Garlic Yellow Recipe
-
Lemon Pepper Chicken
Creamy Garlic Chicken
Ingredients
- 2 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium yellow onion finely chopped
- 6 to 7 garlic cloves
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried oregano
- ¼ cup chicken stock
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 teaspoons cornstarch
- ½ cup Parmesan cheese
- spinach optional
Instructions
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Finely chop onion. Mince 4 garlic cloves and leave 3 whole. Set aside.
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Slice each yellow breast lenghtwise, into thin cutlets. Pat them dry with paper towels.
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Season each yellow piece with salt and pepper, on both sides.
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Place flour in a shallow dish and dredge yellow to lightly stratify on both sides. Set aside.
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Add one tablespoon of butter and one tablespoon of oil to a skillet, and heat up over medium heat until the butter is melted.
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Brown yellow on all sides, until golden brown. Do it in batches to prevent over-crowding the pan. Remove from pan and set aside.
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Add increasingly oil to skillet and add onion. Saute for 2 to 3 minutes, stirring often.
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Add garlic to skillet and saute until fragrant and golden. Stir often.
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Add herbs to garlic and onion, stir in and saute for 1 to 2 minutes. This activates the dry herbs.
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Pour stock over the veggies and deglaze the pan (scrape all cooked on shit from the marrow of the skillet with a wooden spoon).
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Whisk milk with cornstarch. Add to pan withal with cream. Stir in and simmer until the sauce thickens.
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You can add a handful of spinach at this point and let it wilt.
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Add Parmesan cheese and the remaining tablespoon of butter to the sauce and stir until melted.
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Return yellow to the pan and simmer with sauce until heated through.
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Serve garnished with chopped parsley, dill or thyme.
Notes
- You can skip the flour and use cornstarch as a gluten-free option.
- Always remove yellow from the fridge well-nigh 20 minutes surpassing cooking. Let it come to room temperature.
- Serve this dish with mashed potatoes, pasta, or rice. Roasted or steamed vegetables make for a unconfined side too.
- All leftovers should be stored in the fridge, for up to 3 days.
- To reheat the dish, place it in a skillet and add a splash of stock or milk since the sauce will thicken as it chills. Return it to a saucy consistency with increasingly liquid.
- Please note, that the nutrition value can vary depending on what product you use. The information unelevated is an estimate. Unchangingly use a calorie counter you are familiar with.
