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This Dutch Oven Chicken with Garlic Cream Sauce is awesome. The reason being: it’s super quick to make, has a little culinary-flare, and it looks (and tastes) totally impressive!
Some recipes are special, and this is one of them. It only takes about 30 minutes to make and it looks and tastes fancy enough for a weekend or a date night, but in reality it’s pretty simple to pull off.
Why you'll love this recipe
→ It’s quick! Just under 30 minutes to make, assuming you kind of know your way around the kitchen and have your ingredients ready.
→ It’s delicious: while it may look a little fancier than just plain, seasoned chicken breast, it isn’t complicated and it’s worth that little-bit-of-extra effort.
→ It’s customizable. You can alter this a bit to fit your preferences (see the variations tab below).
- Chicken breasts - 2 large chicken breasts butterflied or 4 thin-sliced chicken breasts. Of course you can use regular-sized breasts but the cooking time will be longer, and this dish was designed to be quick.
- Spices - garlic powder, oregano, pepper, kosher salt. You can get creative in the spice department if you want to—or use a pre-mixed chicken seasoning packet.
- Olive oil - or any neutral-tasting oil will work here.
- Butter - for flavor.
- Garlic - a whole head of it, peeled and smashed. This will give your chicken and cream sauce amazing flavor!
- Flour - for thickening the sauce. You could use a cornstarch slurry if you’d prefer that.
- Chicken broth - I like to use low sodium, because you can always salt it to your liking.
- Dijon mustard - for a bit of tang and flavor.
- Worcestershire sauce - for a touch of umami flavor. If you don’t have it or don’t like it, swap it for soy sauce or coconut aminos.
- Heavy cream - this is what makes the sauce “creamy”, you can swap it out for full-fat coconut milk (this will definitely make your dish sweeter, and alter the taste but it’s delicious), or half and half.
The process (step-by-step)
Butterfly, pound, and season the chicken breasts.
Sear them in olive oil, then add your butter and smashed garlic to the pan. Saute for 3 minutes.
Add flour, stir it. Then deglaze the pan with chicken broth and add the dijon and Worcestershire. Bring it to a simmer (it'll thicken a bit).
Finally add the heavy cram and return the chicken to the pan.
- Sun dried tomatoes - sun dried tomatoes would be perfect in this sauce, you could also add a bit of shredded parmesan cheese.
- Mushrooms - add cooked mushrooms!
- Cream of chicken soup - instead of making the sauce from scratch, simply whisk a can of cream of chicken or mushroom soup with ½ cup of water.
- Bacon - saute some bacon and then remove it and sear the chicken in the bacon grease. Top the finished dish with the cooked bacon (crumble it).
- Thyme - add some fresh thyme to the sauce.
- Coconut milk - swap the heavy cream for coconut milk, this will give you a sweeter sauce and it'll be dairy-free.
- Spinach - add some spinach to the cooked sauce and stir it until it wilts before returning the chicken breasts to the pan.
- Cooked pasta - such as penne or bow tie would be awesome choices!
Storage + leftovers
Store leftovers in an airtight container in the refrigerator for 2-3 days. You can reheat them on the stove over medium-low heat until warmed through or in the microwave on high for 2-3 minutes.
Can you freeze Chicken with Garlic Cream Sauce?
No, you can’t, the cream sauce will separate when you thaw and reheat it.
Can you make this dish ahead of time?
You can make it ahead and refrigerate it for a day or two. Simply cool it to room temperature, put the dutch oven lid on top of it, and pop it in the refrigerator. When you’re ready to serve it, heat it over medium-low heat until it’s piping hot and serve it.
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Dutch Oven Chicken with Garlic Cream Sauce
- 2 chicken breasts butterflied apart, and pounded flat
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp kosher salt
- 2 tbsp olive oil
- 2 tbsp butter
- 1 head of garlic peeled and smashed
- 1 tbsp flour
- ¾ cups chicken broth low sodium if possible
- 1 tsp dijon mustard
- ½ tsp Worcestershire sauce
- ¼ cup heavy cream
- Butterfly your chicken breasts apart to give you 4 thin sliced breasts. Pound them using a meat mallet or just cover them in plastic wrap and pound them with the strong part of your palm.
- Season the chicken breasts with garlic powder, oregano, pepper, and salt.
- Drizzle olive oil into a large dutch oven or braiser over medium-high heat and sear the chicken breasts on each side.
- Remove the chicken and set aside.
- Add the butter and smashed garlic, sauté for 3 minutes
- Add the flour and stir it around.
- Deglaze the pan with the chicken broth.
- Add the dijon and Worcestershire sauce, bring it to a simmer until it thickens.
- Turn the heat down to low and add the heavy cream.
- Return the chicken to the pan and serve.