Description
This easy, creamy, smothered garlic butter chicken breasts recipe is literally the best way to make chicken breasts. You will end up with the best-tasting chicken breasts smothered in creamy garlic butter sauce. It’s so creamy, luscious, and tasty. The best thing is that this recipe requires only a few ingredients, including skinless, boneless chicken breasts, garlic, butter, chicken broth, salt, pepper, etc. You will first brown the breasts, then make the garlic butter sauce and finish cooking the breasts. This chicken breast recipe is perfect for the holidays and family dinners.
Ingredients
- 7 – 8 chicken breasts
- 1½ cups of half and half
- ½ – 1 cup of water or broth (I typically use water)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons of flour
- 5 garlic cloves
- 1 teaspoon Salt + more for sauce
- 1 teaspoon of Knorr + more for sauce
- ½ teaspoon black pepper (add to your taste)
- ½ dry thyme
- ½ teaspoon onion and garlic powder; optional
- 1 Jalapeño or green chili pepper
- A handful or about 1 ounce sun-dried tomatoes (in oil); optional
- Fresh Basil leaves for garnishing.
Instructions
- Prep. Peel, mince, grate, or chop garlic, and set aside. If you wash your chicken breasts, do so now during the prep step, and be sure to pat them dry with paper towels.
- Season and Marinate Chicken Breasts. Place the chicken breast in a big bowl, add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Knorr powder seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ dry thyme. The amount of ingredients will depend on the quantity of chicken breasts you are cooking. Use your hands to combine this with the chicken, then cover and let marinate for at least one hour.
- Brown/Cook the Chicken. Place a big pan or pot on the stove, allow it to warm up, and add olive oil. Let it warm, and gently place the chicken breasts in it. Cook 5 to 7 minutes on each side or until the sides are slightly golden. Flip and cook the other side, making sure each piece is browned, then set aside.
- Make the Sauce. In the same pot you used to cook the chicken, add butter to the remaining oil. Next, add flour and cook until no longer raw (about 2 minutes). Add minced garlic, and keep stirring to cook the garlic and keep the flour from sticking to the bottom (about 1 minute or so). Gently stir in the half and half and make sure that your heat is on low. Add the chicken broth or water (start with half a cup), then season the sauce with a dash of salt, Knorr, pepper flakes or chili pepper (for a kick of heat, but optional). Taste and adjust flavors if needed. Throw in jalapeño, or green chili, and sun-dried tomatoes (totally optional). Bring to a simmer for the next step.
- Finish Cooking Chicken in Sauce. Put the chicken back in the pot, ensuring to immerse each piece in the sauce. Cover and simmer until chicken breast is tender and done. Check in between, taste and adjust flavors, and add more water if the sauce becomes too thick. Remember you perfectly in control of your cooking and this can be as thick or thin as you desire! Simmer for 15 to 20 minutes for super creamy, tender, smothered chicken in the most luxurious sauce.
- Serve and Enjoy! Garnish with whole or chopped basil leaves and serve warm for an unforgettable holiday meal or dinner with sides of choices, including polenta, coconut rice, mashed potatoes, or roasted potatoes.
Notes
If your chicken breast are too big, slice them in the middle
Make sure you take the time to let the chicken marinate covered in foil for at least an hour.
When browning the chicken, make sure you don’t overcrowd the pan and do it in batches if need be. Also, you’re not cooking it fully in that step. It will finish cooking in the sauce.
Patience is key here, as your chicken needs to cook in the sauce on low. Otherwise, it could stick to the bottom pot, and you may not like the outcome!
Add salt gradually to your taste. If you, unfortunately, add too much, you can’t take it away; if you add gradually, you can always adjust/add more if needed.
Use fresh garlic. It makes a whole lot of difference.
You can use half heavy cream and half whole milk.
Add more water or chicken broth if you want a lighter sauce. In other words, make it as thick or thin as you wish.
