This Must-Try Chicken Includes an Entire Head of Garlic
If you’re looking for an easy, flavorful weeknight meal, or if you’re just looking to scare away some vampires, this creamy, garlic-loaded chicken is a good place to start. It calls for an entire head of garlic, and then doubles down with a dose of garlic powder on top of that. If you’re a person who likes to double the amount of garlic called for in most recipes, this 30-minute garlic chicken is a must-try.
Start by slicing the chicken breasts in half so they’re approximately an even thickness throughout, then dredge them in flour and cook them in a combination of butter and oil until they’re golden-brown and crisp. Next, use the oil and any browned bits left in the pan to sauté all your garlic cloves until they’re lightly browned. This recipe calls for a whole garlic head’s worth of cloves, so approximately 12 cloves. Peel them, but don’t slice them. For this recipe you’ll leave them whole in the pan.
Peeling the garlic is the most time-consuming part of the recipe, so if you really want to make it go faster you can buy pre-peeled garlic cloves. Or you can use this as an opportunity to try one of the internet’s many “how to quickly peel a whole head of garlic at once” hacks.
To make the sauce, add chicken broth, lemon juice, heavy cream, and garlic powder to the pan of garlic. Adding garlic powder on top of 12 whole cloves of fresh garlic might seem like overkill, but the author says it gives a slightly different flavor than the fresh garlic, and you want both for this recipe.
Put the chicken back in the pan and let it simmer in the sauce until it’s cooked through and picked up some of that great, garlicky flavor. Serve it with a bit of fresh parsley on top for color, and some good, crusty bread for soaking up any leftover sauce and spreading the softened garlic cloves on top of like butter.
Get the recipe: Creamy Garlic Chicken from Salt and Lavender
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