Creamy Garlic Chicken
This flavorful and creamy garlic chicken recipe is made with tender chicken breasts, fresh smashed garlic, and a luscious garlic-infused sauce that's perfect for cozy dinners. Ready in under an hour using a pressure cooker!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 Boneless, skinless chicken breasts about 1.3 pounds total
- ½ teaspoon Italian seasoning
- ½ teaspoon Salt + extra for seasoning later
- ¼ teaspoon Freshly cracked black pepper
- ¼ cup All-purpose flour for dredging
- 2 tablespoon Olive oil split for browning
- 2 tablespoon Butter divided for sautéing
- 1 Garlic bulb about 8–9 cloves, smashed
- 1 cup Chicken broth
- ¾ cup Heavy cream
- ½ teaspoon Garlic powder
- Salt and pepper to taste
Instructions
Instructions
- Slice the chicken breasts horizontally into four thinner cutlets.
- Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge in flour and shake off the excess.
- Heat olive oil and 1 tablespoon of butter in the pressure cooker (on sauté mode) or a skillet. Brown chicken for 4-5 minutes per side until golden. Remove and set aside.
- Smash garlic cloves with the side of a knife. Add remaining 1 tablespoon butter and garlic to the pot. Sauté for 2-3 minutes until fragrant and just golden.
- Pour in chicken broth and scrape up browned bits. Simmer for about 5 minutes to slightly reduce.
- Stir in heavy cream and garlic powder. Simmer for another 3-4 minutes until creamy and slightly thickened.
- Return chicken to the pot and spoon sauce over top.
- Simmer for 2-3 minutes to heat everything through. Taste and adjust seasoning if needed.
- Serve hot with extra sauce spooned over the chicken.
- Optional: garnish with chopped fresh parsley.
- Store leftovers sealed in the fridge for up to 4 days or freeze up to 2 months.
Notes
To reheat leftovers, add a little broth or water to loosen the sauce. For dairy-free option, use full-fat coconut milk instead of cream.