Dutch Oven Chicken with Garlic Cream Sauce
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!
Servings 2 people
Calories 548kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
**Chicken should register an internal temperature of 165 degrees F before serving.
Nutrition
Calories: 548kcal | Carbohydrates: 7g | Protein: 56g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 183mg | Sodium: 817mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 3mg