Creamy Double Garlic Chicken

I really dislike grocery shopping.You would think with as many recipes as I make that I’d be used to it by now, but no. I’m totally a fan for the curbside option – unless I need produce. Somehow, I always end up going home with the ugliest or smallest bell peppers and onions you’ve ever seen that way!So instead of going to the grocery store this week, I opted to see what I could make using the items I already had in my pantry and fridge.This creamy garlic chicken is a winner, y’all. I mean, when a recipe calls for both garlic cloves and garlic powder, you know it’s going to have some serious flavor going on!Ready to get cooking? Let’s do it!

Creamy Double Garlic Chicken

• 4-5 chicken cutlets (or 2 chicken breasts cut in half length-wise)
• 1 ½ cups Panko bread crumbs
• Pinch of salt
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 whole head garlic cloves (peeled)
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/2 teaspoon garlic salt
• 1 cup heavy/whipping cream
• Salt & pepper to taste
• Parsley chopped (optional)

1. Combine the panko bread crumbs and a pinch of salt and coat the chicken cutlets on both sides.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
4. Add the chicken broth, lemon juice, and garlic salt to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream let it cook for another 5 minutes or so, until the sauce is reduced. Serve with freshly chopped parsley if you wish.

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One Pan Creamy Tomato Chicken

This one pan creamy tomato chicken recipe is so easy and flavorful, it’ll have you wondering why you didn’t start making this recipe for dinner sooner!If you’re looking for a chicken recipe idea, this is it. And let me tell you…I thought I would never find a way to eat kale that made it taste good. It turns out that if you cover it in heavy cream, it tastes great!Try this recipe tonight and let me know what you think!

One Pan Creamy Tomato Chicken

• 2 tbsp Olive oil
• 1.5 lbs Chicken breast (4 medium, boneless, skinless)
• 1 tsp Salt (divided)
• ½ tsp Pepper
• 2 tbsp Tomato paste
• 3 Cloves garlic (minced)
• 1 tsp Fennel seeds
• 1/2 tsp Crushed red pepper flakes (optional)
• 1 14 oz can Crushed tomatoes
• 1 cup Heavy cream
• ½ cup Parmesan cheese (divided)
• 4 cups Kale (ribs removed, torn into small pieces, packed)
• 1/4 cup Basil leaves (thinly sliced)

1. Heat olive oil in an ovenproof skillet cast iron skillet over medium-high heat.
2. Season chicken breasts with 1/2 teaspoon salt and pepper.
3. Add chicken to skillet and cook until golden, about 5 minutes. Turn and cook on the other side for another 5 minutes. Remove chicken from the pan and set aside.
4. In the same skillet, add tomato paste, garlic, and fennel seeds and cook until just fragrant, about 1 minute.
5. Add crushed tomatoes and red pepper flakes and bring to a simmer, allow to cook for 3 minutes.
6. Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
8. Serve topped with fresh basil and remaining cheese.

Main Course

American, Italian

chicken, heavy cream, tomato

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One Pan Creamy Tuscan Chicken Pasta

One pan chicken dinner recipes are the best!Do you ever get burnt out on the same old chicken meals? I know I do.This past week, I found myself looking to get something new added to the regular dinner rotation. So after we had the usuals of the week – spaghetti, tacos, etc., I made this chicken recipe.It’s a game changer, y’all!This easy chicken recipe is definitely being added to the regular dinner schedule!

One Pan Creamy Tuscan Chicken Pasta

For the chicken

• 4 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon oil

For the sauce

• 3 cloves garlic (chopped)
• ½ onion (diced)
• 1 to mato (diced)
• 2 cups spinach
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup grated parmesan cheese
• 2 tablespoons fresh flat-leaf parsley (chopped)

1. Season the chicken all over with salt and pepper.
2. Heat the oil in a skillet over medium-low heat.
3. Place the chicken in the skillet and cook until browned and the internal temperature reaches 160 degrees.
4. Remove the chicken from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper and bring it to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.
9. Serve with pasta and enjoy!

dinner, Main Course

American, French, Italian

chicken, one pan meal, pasta

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