RECIPE: Creamy Garlic Chicken 🧄 I’m not kidding… this is the best chicken recipe you’ll ever make. Servings: 4 Ingredients 4 boneless, skinless chicken breasts 1 tbsp olive oil, for cooking chicken 2 tbsp unsalted butter 4 cloves garlic, minced 1 cup chicken broth (low-sodium) 1 cup heavy cream 1 tsp chicken bouillon 1/2 cup grated Parmesan cheese 1 tsp chopped fresh thyme 1/2 tsp paprika Salt and black pepper, to taste Additional fresh thyme (for garnish) 1 lb baby potatoes, sliced in halves 1 tbsp olive oil, for cooking potatoes 1/2 lb broccoli, chopped 1 tbsp olive oil, for cooking broccoli Instructions Chop the potatoes into halves. Add into a bowl and top with olive oil, salt, and pepper. Mix around. Add into an air fryer at 400 degrees for 10-12 minutes. On a pan, add in olive oil. Once hot, add in the broccoli and stir around occasionally. Season with salt and pepper. Let cook for 7-8 minutes, or until fully cooked. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Use a mallet to smash the chicken thin. Season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside. Make the Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and shallots and sauté for 1–2 minutes, until fragrant. Add in the chicken bouillon. Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, loosening any browned bits for extra flavor. Add in the fresh thyme. Turn the heat down to low. Stir in the heavy cream and Parmesan cheese. Simmer the sauce for 3–4 minutes, stirring frequently, until slightly thickened. Combine Chicken and Sauce: Return the cooked chicken to the skillet, spooning the creamy garlic sauce over the top. Let it simmer for 2–3 minutes, allowing the flavors to meld.
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