Creamy Double Garlic Chicken

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!

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)

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.