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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)
- Combine the panko bread crumbs and a pinch of salt and coat the chicken cutlets on both sides.
- 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.
- 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.
- 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.
- 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.
More Chicken Recipes You'll Love
One Pan Creamy Tomato ChickenEasy Chicken EmpanadasSlow Cooker Honey Garlic ChickenLike this recipe? Be sure to SUBSCRIBE to my Youtube channel to see more!
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)
- Season the chicken all over with salt and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken in the skillet and cook until browned and the internal temperature reaches 160 degrees.
- Remove the chicken from pan.
- Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
- Add the heavy cream, salt, and pepper and bring it to a boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Serve with pasta and enjoy!
More One Pan Chicken Meals You'll Love
One Pan Chicken SpaghettiOne Pan Rosemary & Orange ChickenOne Pan Balsamic Chicken & Peach Skillet
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Slow Cooker Honey Garlic Chicken
When I was in college, I worked at a couple different stores in the mall. The best thing about working in the mall is the food court. After all, whatever you are hungry for, they have it there – and they have free samples (which every broke college kid can appreciate).One of my favorite places frequent (which I can’t remember the name of it now) used to sell something called bourbon chicken. Now, I don’t think it had any bourbon in it at all, but it did have this delicious brown sugar/honey glaze on the roasted chicken that made it absolutely delicious.So I thought I’d try my hand at baking something like it.
Slow Cooker Honey Garlic Chicken
- 4 boneless (skinless chicken breasts)
- 4 garlic cloves (minced)
- 1/3 cup honey
- 1/2 cup low sodium ketchup
- 1/2 cup low sodium soy sauce
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 1/2 tablespoon toasted sesame seeds
- Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
- In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
- Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
- Remove lid and transfer chicken to a serving plate.
- Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.
Use enough chicken breasts or thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat. If you would like to thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook.
How to make a Cornstarch Slurry: Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste. 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.
