Imagine a dish so creamy, so perfectly cooked, that it transforms an ordinary chicken breast into a culinary masterpiece. This Chicken Breasts with Garlic Cream and Onions recipe is not just another dinner—it's a flavor explosion that will have your family begging for seconds. With a golden-brown crust, tender meat, and a luxurious garlic cream sauce, this recipe proves that gourmet cooking can be surprisingly simple and absolutely delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Remove chicken breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken breasts dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil shimmers and is hot but not smoking.
- Carefully place chicken breasts into the hot skillet, ensuring they are not overcrowded. Cook for 6-7 minutes on the first side until golden brown and a crisp crust forms.
- Flip the chicken breasts and reduce heat to medium. Cook for an additional 5-6 minutes or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from skillet and set aside on a plate, tenting loosely with aluminum foil to keep warm.
- In the same skillet, add sliced onions and cook for 3-4 minutes until they become soft and slightly translucent.
- Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour heavy cream into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the cream slightly thickens.
- Return chicken breasts to the skillet, spooning the garlic cream sauce over them to reheat and coat.
- Serve immediately, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Temperature is Key: Always let chicken sit at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Crispy Perfection: Use paper towels to remove excess moisture, which helps achieve that beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain high heat and prevent steaming.
- Use a Meat Thermometer: The 165°F (74°C) internal temperature is crucial for safe and juicy chicken.
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes to redistribute juices, keeping the meat tender and moist.
- Layer Flavors: Sautéing onions and garlic in the same pan captures all the delicious browned bits for an extra flavor boost.
- Watch Your Cream: Simmer gently to prevent separation and achieve a smooth, velvety sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 5g
Protein: 35g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 140mg
