Ingredients
- 4 chicken breasts
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- salt and pepper
How to make it
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Dry chicken browns better, and the seasoning will flavor the sauce as it cooks.
- Heat a large skillet over medium‑high heat and add the 3 tbsp butter. When the butter foams and begins to turn a light golden color, place the chicken breasts in the pan. Let them sear without moving for about 5 minutes, then flip and sear the other side for another 5 minutes, or until the surfaces are golden brown and the meat releases easily from the pan. The golden crust indicates Maillard reaction, which adds depth to the final dish.
- Reduce the heat to medium and add the minced garlic to the pan, stirring quickly. Cook for about 1 minute, just until the garlic turns fragrant and light golden. Be careful not to let it brown, because burnt garlic becomes bitter and can overwhelm the delicate cream sauce.
- Pour the 1 cup heavy cream over the chicken and garlic. Stir gently to combine, scraping any browned bits from the bottom of the pan – those bits are flavor gold. Bring the mixture to a gentle simmer; you should see small bubbles forming around the edges, not a rolling boil.
- Let the sauce simmer for 8–10 minutes, stirring occasionally. Watch for the sauce to thicken enough to coat the back of a spoon – when you dip a spoon into the sauce, the coating should be smooth and cling without running off quickly. This thickening means the cream has reduced and the flavors have concentrated.
- Taste the sauce and adjust the seasoning with a pinch more salt or pepper if needed. Then transfer the chicken to a serving plate, spoon the creamy garlic butter sauce over the top, and serve immediately over rice or your favorite grain.
1 / 3