I really dislike grocery shopping.

You would think with as many recipes as I make that I’d be used to it by now, but no. I’m totally a fan for the curbside option – unless I need produce. Somehow, I always end up going home with the ugliest or smallest bell peppers and onions you’ve ever seen that way!

So instead of going to the grocery store this week, I opted to see what I could make using the items I already had in my pantry and fridge.

This creamy garlic chicken is a winner, y’all. I mean, when a recipe calls for both garlic cloves and garlic powder, you know it’s going to have some serious flavor going on!

Ready to get cooking? Let’s do it!

Creamy Double Garlic Chicken

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Servings: 4 servings

Ingredients Method Video

Ingredients

4-5 chicken cutlets or 2 chicken breasts cut in half length-wise
1 ½ cups Panko bread crumbs
Pinch of salt
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/2 teaspoon garlic salt
1 cup heavy/whipping cream
Salt & pepper to taste
Parsley chopped optional

Method

Combine the panko bread crumbs and a pinch of salt and coat the chicken cutlets on both sides.
Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
Add the chicken broth, lemon juice, and garlic salt to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
Stir in the cream let it cook for another 5 minutes or so, until the sauce is reduced. Serve with freshly chopped parsley if you wish.