Creamy Garlic Chicken
Tender, seared chicken breasts are paired with a rich pan sauce infused with sweet, slow-cooked garlic confit, dry white wine, chicken stock, and heavy cream. A subtle touch of anchovy paste, Dijon mustard, and sherry vinegar adds layers of umami and brightness, creating an incredibly flavorful comfort meal.
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🍳 Cooking Flow
Pound, salt, and chill the chicken uncovered for 45 minutes to dry brine. → Slow-cook garlic cloves in olive oil on low heat for 40 minutes to make garlic confit. → Season chicken with pepper and sear in garlic oil until golden brown; set aside. → Sauté shallots, minced garlic, and anchovy paste; deglaze with wine, then simmer stock and cream until thickened. → Stir in mustard, vinegar, garlic confit, and herbs, then return chicken to finish cooking in the sauce.
Cooking Steps
Brief Cooking Order
Pound, salt, and chill the chicken uncovered for 45 minutes to dry brine. → Slow-cook garlic cloves in olive oil on low heat for 40 minutes to make garlic confit. → Season chicken with pepper and sear in garlic oil until golden brown; set aside. → Sauté shallots, minced garlic, and anchovy paste; deglaze with wine, then simmer stock and cream until thickened. → Stir in mustard, vinegar, garlic confit, and herbs, then return chicken to finish cooking in the sauce.
Introduction
Tender, seared chicken breasts are paired with a rich pan sauce infused with sweet, slow-cooked garlic confit, dry white wine, chicken stock, and heavy cream. A subtle touch of anchovy paste, Dijon mustard, and sherry vinegar adds layers of umami and brightness, creating an incredibly flavorful comfort meal.
Step 1
Place each chicken breast between parchment paper and gently pound with the flat side of a meat mallet to flatten evenly to about 1 inch thick.
Step 2
Place the chicken on a wire rack set in a sheet pan. Pat dry completely with paper towels on both sides.
Step 3
Season the chicken generously on both sides with kosher salt (about 1 to 1.25 tsp salt per pound). Transfer to the refrigerator uncovered for about 45 minutes to dry brine and develop a pellicle.
Step 4
Trim the stem ends of 1.5 cups of garlic cloves. Place them in a small saucepan and pour in 1 cup of olive oil.
Step 5
Cook the garlic over low heat for about 40 minutes until golden brown, soft, and caramelized. Strain the garlic confit cloves from the infused oil and set both aside.
Ingredients List
Important Notes
Pounding the chicken to an even thickness ensures uniform cooking so the breast meat does not dry out.
Dry brining in the refrigerator uncovered helps moisture evaporate, creating a thin pellicle that produces superior browning during searing.
Do not crowd the skillet when searing chicken, as it will steam rather than brown properly. Work in batches if needed.
Reduce the white wine until almost completely gone (au sec) to cook off the alcohol and leave concentrated flavor and acidity.
Pull the chicken from the pan slightly early (around 150°F) because it will finish cooking to a safe 165°F once returned to the simmering sauce.
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