Ingredients
Scale
- 4 chicken cutlets
- 3 tablespoons all-purpose flour
- 1 teaspoon italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter salted or unsalted
- 1 tablespoon olive oil
- 1 head of garlic cloves separated and peeled
- â…” cup low-sodium chicken broth
- ½ teaspoon garlic powder
- 1 cup heavy cream warmed to room temperature
- fresh torn basil
Instructions
- Whisk the flour, Italian seasoning, onion powder, smoked paprika, salt, and black pepper in a shallow bowl. Dredge the chicken cutlets in the flour mixture on both sides.
- Melt 1 tablespoon of butter and heat the olive oil in a large skillet over medium heat. Cook the chicken until golden brown and fully cooked. Plate the cooked chicken and cover loosely with aluminum foil.
- Reduce the heat to low and melt the remaining butter in the skillet. Add the peeled garlic cloves and cook until golden brown and fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to loosen any browned bits. Stir in the garlic powder and heavy cream. Bring to a gentle boil and simmer for 5 to 10 minutes.
- Return the cooked chicken to the skillet and spoon the creamy sauce and toasted garlic over the chicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, let the chicken marinate in the flour mixture for 30 minutes before cooking.
You can substitute the heavy cream with half-and-half for a lighter version.
Fresh herbs like parsley or thyme can enhance the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg