How to Make Garlic Chicken
- cook TIME 33 mins
- prep TIME 7 mins
- total TIME 40 mins
Ingredients (17)
- 18 oz skinless boneless chicken breast boneless chicken breast
- 8 cloves garlic peeled
- 1 tbsp garlic minced
- 24 oz potatoes peeled and cut into 1-inch cubes
- 8 oz green beans tips trimmed
- 2 oz onions diced
- 0.25 oz shredded parmesan cheese
- 2 tbsp all-purpose flour
- 5 tbsp heavy cream
- 1 cup whole milk
- 1/4 cup unsalted chicken broth
- 2 tbsp olive oil divided
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3/4 tsp salt divided
- 1/2 tsp pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Rinse potatoes under the faucet, then peel off and discard the skin. Cut them into 1-inch chunks.
Wash the green beans with cold water, then trim off the tips.
Slice the onion in half, lengthwise, and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so that the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Chop the onion into small, even cubes. Discard the root.
Remove the garlic cloves from the bulb. Slice off the root of each garlic clove, then peel away the skin. Leave 8 garlic cloves for later use, and finely mince the rest of the peeled garlic.
Finely chop the parsley.
Cook:
Cook the potatoes: In a large microwave-safe bowl, add 24 oz cubed potatoes. Cover the bowl tightly with a plastic wrap, then microwave on high for 10 minutes.
Cook the green beans: Place 8 oz green beans in another microwave-safe bowl, covered with a plastic wrap. Microwave the beans on high until tender-crisp, about 4 minutes. Rinse the cooked green beans under running water, then set them aside.
Marinate the chicken breasts: On a large platter, add 18 oz skinless, boneless chicken breast, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and half the prepared amount of salt. Mix well.
Coat the chicken breasts with flour: Add 2 tbsp all-purpose flour to a shallow dish. Gently dip to coat both sides of the chicken breast with flour.
Pan-sear the chicken breasts: Place a large non-stick pan over medium heat, and add 1 tbsp olive oil. Pan-sear each side of the chicken breasts for 3 minutes and 30 seconds (7 minutes in total). Remove from heat.
Pan-sear the garlic cloves: In the same non-stick pan, add 1 tbsp olive oil and 8 peeled garlic cloves. Stir to cook for 2 minutes.
Add the onion and garlic: Add 2 oz diced onions and 1 tbsp minced garlic to the pan. Sauté for another 2 minutes.
Add the dairy products, chicken broth, and salt: To the sautéed garlic and onion, pour in 1 cup whole milk, 5 tbsp heavy cream, 1/4 cup unsalted chicken broth, 0.25 oz shredded parmesan cheese, and the remaining salt. Stir evenly until all the ingredients are well combined.
Combine the pan-seared chicken breasts: Turn to low heat and add the pan-seared chicken breasts into the pan. Let them simmer in the sauce for 5 minutes. Turn off the heat and sprinkle 2 tbsp chopped parsley.
Mash the potatoes: Add a small batch of cooked potatoes in a fine mesh strainer over a large glass bowl. With a wooden spoon, gently press down on the potatoes to pass them through the mesh. Repeat the process with the rest of the cooked potatoes.
Serve: Transfer your desired portion onto a serving plate. Enjoy garlic chicken with mashed potatoes and green beans.
