Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear until lightly golden on each side, about 3 minutes per side. Remove from heat.
- In a small bowl, whisk together the heavy cream, chicken broth, minced garlic, garlic powder, salt, and black pepper.
- Transfer the browned chicken breasts to a greased baking dish in a single layer.
- Pour the creamy garlic mixture evenly over the chicken.
- Sprinkle the shredded cheddar cheese across the top of each chicken breast.
- Cover loosely with foil and bake for 20 minutes. Then remove the foil and continue baking for 10–15 minutes, or until the chicken is fully cooked and the cheese is bubbling and golden.
- Garnish with chopped parsley if desired, and serve immediately.
Variations:
- Veggie Add-In: Sauté mushrooms or baby spinach and stir into the sauce before baking for added texture and flavor.
- Cheese Swap: Try mozzarella, Monterey Jack, or a three-cheese blend for a different twist.
- Low-Carb Option: Serve with cauliflower mash or roasted zucchini instead of rice or potatoes.
- Herb Boost: Add a pinch of thyme or rosemary for an herbaceous depth to the cream sauce.
- Smoky Flavor: Use smoked cheddar or add a dash of smoked paprika to the sauce.
Tips:
- Chicken Thickness: For even cooking, pound chicken breasts to uniform thickness or slice them horizontally.
- Don’t Boil the Cream: Keep the sauce at a gentle simmer if preparing it in the skillet; boiling can cause separation.
- Covering Helps Moisture: Using foil in the first stage of baking helps retain moisture and tenderize the chicken.
- Let it Rest: Allow the dish to sit for 5 minutes after baking for the sauce to thicken slightly before serving.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently in the oven or microwave.
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This creamy garlic chicken is a dependable, flavorful option that never fails to impress—simple enough for weeknights, yet elegant enough for company.
