Creamy Garlic Chicken

Instructions

1. Step 1

   Pat the chicken dry. Coat it evenly with the flour, salt, and black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 piece Chicken Breast, 6.0 gr Fine Salt, 30.0 gr Wheat Flour

   Cookware: Shallow Dish

2. Step 2

   Heat the olive oil in the skillet over medium heat. Sear the coated chicken for 4 to 5 minutes per side, then transfer it to a plate; it need not be fully cooked yet.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: plate, skillet, tongs

3. Step 3

   Lower the heat to medium, add the butter and garlic to the skillet, and stir until fragrant without browning the garlic.

   Timer: 1 min (fixed)

   Ingredients used: 18.0 gr Garlic, 30.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

4. Step 4

   Pour in the chicken broth and scrape up the browned residue. Simmer over medium heat until reduced by about one-third.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Chicken Broth

   Cookware: skillet, wooden spoon

5. Step 5

   Reduce to low heat. Whisk in the heavy cream, Parmesan, and thyme, then cook until the sauce is smooth and slightly thickened.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream, 50.0 gr Parmesan Cheese, 2.0 gr Thyme

   Cookware: skillet, whisk

6. Step 6

   Return the chicken and any collected juices to the skillet. Simmer over low heat, turning once, until the thickest part of each breast reaches 74°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

7. Step 7

   Remove the skillet from the heat and stir the lemon juice into the sauce. Sprinkle with parsley and serve.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: skillet, wooden spoon