Savor the luxurious essence of creamy roasted garlic chicken, a culinary masterpiece designed to enchant your taste buds with its exquisite flavors. Tender chicken breasts are enveloped in a luscious cream sauce infused with the sublime aroma of roasted garlic, creating a symphony of taste sensations that captivate the senses. The slow-roasted garlic imparts a delicate sweetness and depth to the dish, while the creamy sauce adds a decadent touch of indulgence. With each delectable mouthful, you'll discover a harmonious blend of succulent chicken and velvety sauce, transforming every bite into a culinary delight. Whether accompanied by roasted vegetables or nestled atop a mound of fluffy mashed potatoes, this creamy roasted garlic chicken promises to elevate your dining experience to new heights, ensuring each meal is a memorable celebration of flavor.
Ingredients: (Serves 2)
For the Chicken + Creamy Garlic Sauce:
1 head garlic
2 chicken breasts, sliced in half to create 4 thinner cutlets
Flour, for drenching the chicken
2 tablespoon olive oil, for the pan
1 tablespoon olive oil, for roasting the garlic bulb in the oven
1/2 cup chicken broth/stock
1 tbsp chopped fresh parsley
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/2 cup heavy cream
Optional: chopped parsley, for topping at the end
For the Green Beans:
8 oz green beans
Drizzle of olive oil
Salt + pepper
For the Potatoes:
1/2 pound of small/baby potatoes
1 tbsp olive oil
Salt + pepper
1 teaspoon dry/or fresh rosemary
Recipe:
Start by roasting the head of garlic in the oven. Preheat the oven to 400 degrees F and chop the top of the garlic head off. Put the garlic bulb on a piece of tinfoil and drizzle with olive oil. Wrap the tinfoil closed leaving about an inch of space between the top of the garlic and the tinfoil covering it. Bake in the oven for 30 minutes.
Once it's done baking, remove from the oven -- be careful, it'll be really hot! Take the tinfoil off the top and let cool for 10 minutes before touching it. Keep your oven on - we're going to cook the potatoes in there soon!
Slice your potatoes in half. Add them into a bowl and then add in your olive oil, salt, pepper, and rosemary. Mix around until fully coated. Add your potatoes to a sheet pan sprayed with spray so it doesn't stick. Cook for 15-20 minutes at 400 degrees F.
Slice your chicken breasts in half to create 4 thinner chicken cutlets. Place parchment paper or plastic wrap over the chicken breasts and pound with a mallet until the pieces are even. Remove the paper/wrap and sprinkle the chicken with salt and pepper on both sides. Drench the chicken in flour on both sides.
Heat a skillet on medium heat. Add on 2 tablespoons of olive oil to the pan. Once the pan is hot, add on your chicken breasts. Cook for 4-5 minutes on each side, or until golden brown and reaches 165 degrees F internally. Once it's done cooking, remove from the pan and set the chicken aside to rest. Reduce the skillet's heat to low.
Cut the stems of your green beans off and then heat a seperate pan with olive oil. Heat to medium heat. Add your green beans to the hot pan and season with salt and pepper. Cook for 7-8 minutes while mixing the green beans around occasionally.
If your potatoes are done cooking, remove them from the oven.
To the same pan you cooked the chicken on (make sure it's on a low heat), add in your chicken broth, lemon juice, fresh parsley, garlic powder, and roasted garlic (remove the garlic cloves from its skin by squeezing the garlic bulbs out onto the skillet and discarding of the outer shell of the garlic into the trash). Let cook for ~3-4 minutes, or until it becomes thicker. Add in your cream and stir around. Then, go ahead and add in your cooked chicken. Let set on a very low simmer for 4 more minutes and then cut the heat.
Add your potatoes, green beans, and chicken to a plate. Serve with extra sauce from the pan on top of your chicken. Top with more parsley (optional). Enjoy!
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