Creamy Garlic Chicken Breasts with Onion Pan Sauce
Lightly floured chicken breasts are cooked through, then coated off the heat in a gently simmered onion-and-garlic cream sauce.
Ingredients
Main Ingredients
- 4 boneless chicken breasts
- 1/2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper, to taste
- chopped parsley, for garnish
Instructions
Method
- Pat four boneless breasts dry, season with salt and pepper, and lightly coat with flour. Shake off excess and discard flour that touched raw chicken.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook the chicken for about 6–7 minutes per side as a starting guide, checking the thickest parts and extending as needed to reach 165°F; transfer to a plate.
- Add the remaining 1 tablespoon butter and sliced onion. Cook over medium heat for 5–7 minutes until soft and lightly golden, then add garlic and cook for about 1 minute until fragrant.
- Reduce the heat to low, stir in the cream, and scrape up the browned bits. Simmer gently for about 5 minutes until lightly thickened, loosening with a splash of water if needed.
- Remove the skillet from the heat and return the cooked chicken and its juices. Spoon the sauce over, garnish with parsley, and serve one breast per portion.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.