Creamy Garlic Chicken Recipe

 Once the chicken is cooked, you’ll want to wipe out the skillet until it’s clean.

Normally I would suggest NOT doing this because the browned bits on the bottom will add loads of flavor to our sauce, but I really wanted to make sure this creamy garlic parmesan sauce was white and not a muddy brown color. After multiple times testing this recipe, I came to the conclusion that I just needed to clean the pan before making the sauce. The results are a deliciously creamy and buttery sauce that’s gorgeous and still FULL of garlic flavor.

That being said, if you wanted to skip the step of cleaning out the pan, you definitely can. Your sauce will just not be the same color as shown here.


4 chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

3 tbsp Land O Lakes® Butter with Canola Oil; divided

6 cloves garlic, minced

¼ cup white cooking wine

1 cup heavy cream

¼ cup freshly grated parmesan cheese

2 handfuls fresh baby spinach, roughly chopped

Pinch red pepper flakes

Squeeze of fresh lemon juice


Season chicken with salt, pepper and garlic powder all over. Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top.

Melt 2 tbsp butter with canola oil in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.

Add the parmesan cheese and allow sauce to gently simmer for a minute or so until the cheese melts and sauce thickens, stir in spinach until wilted.

Add the chicken back into the pan, add a squeeze of lemon juice and red pepper flakes. Serve alone, over hot noodles, or a bed of rice if desired. Enjoy!

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