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Garlic Cream Chicken

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  • 1 tbsp. Olive oil
  • 2 Chicken breasts (or 1 butterflied into 2 pieces), boneless, skinless
  • 1 tbsp. Butter
  • 1 Shallot, minced
  • 3 Garlic cloves, minced
  • 1/2 c Chicken stock
  • 1 tsp. Flour
  • 1 tsp. Basil
  • 1/4 c Heavy cream
  • Salt


  1. Heat olive oil in a non-stick pan over medium-high heat. Cook chicken until done, turning once, until the internal temperature reaches 165°F. When done, remove from pan and set aside to rest.
  2. Pour out oil from pan but do not wipe clean. Return pan to medium heat and add butter. When butter has started bubbling, add shallot and sauté until starting to soften, 3-4 minutes. Add minced garlic and sauté for 30 seconds.
  3. Add chicken stock (or 1/4 c water and 1/2 tsp Better than Boullion) and deglaze the pan. Sprinkle over the flour and cook to reduce until around 1 tbsp remains.
  4. Reduce heat to low and stir in heavy cream. Add basil. When warm, salt to taste. If thicker than desired, add a couple pinches of parmesan cheese.
  5. Plate the chicken and pour over sauce. Serve with creamy mashed potatoes and some green veggies cooked in garlic and butter.