Creamy Garlic Chicken Recipe

Season chicken thighs on both sides with salt and pepper.

Place flour on a medium plate. Dredge each chicken with flour, patting off any excess.

Heat a large pan over medium-high heat. Add 2 tablespoons olive oil. Add the dredged chicken thighs, cooking in batches as needed. Sear until golden brown, about 3 to 4 minutes. Flip and sear until brown, another 2 to 3 minutes. Remove the chicken thighs from the pan, and set aside on a plate.

Add the remaining olive oil to the pan. Turn the heat down to Medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.

Pour in the chicken stock. Bring it up to a boil and then reduce heat to a simmer. Simmer until reduced by half. Once the stock has reduced, pour in the cream. Again, bring the cream and stock up to a boil, and then reduce to a simmer. Add the chicken back to the sauce, cover, and cook until the chicken is cooked through.

Once the chicken is cooked, transfer to a serving plate. Sprinkle with chopped cilantro. 

See Also

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