1-Step 1: Prepare the Chicken Cutlets Start by preparing your chicken properly. Take two boneless, skinless chicken breasts (about 1.3 pounds total) and fillet them horizontally to create two thinner cutlets from each breast. This technique, called butterflying, ensures the chicken cooks evenly and quickly. If you prefer, you can purchase thin-cut chicken breasts from the store to save time. Once you have four thin cutlets, season them generously with 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Make sure to season both sides evenly. Then, coat each cutlet with 1/4 cup all-purpose flour, shaking off any excess. The flour coating serves two purposes: it creates a beautiful golden crust when searing and helps thicken the sauce later.

2-Step 2: Sear the Chicken to Golden Perfection Heat a large skillet over medium heat and add 2 tablespoons of olive oil along with 1 tablespoon of butter. Wait until the butter melts and the oil shimmers, then carefully place the seasoned chicken cutlets in the pan. Don’t overcrowd the skillet; cook in batches if needed to maintain proper heat distribution. Cook the chicken for about 4 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Use a meat thermometer to check doneness if you have one. Once cooked, remove the chicken from the skillet and set aside on a plate, covering it loosely with foil to keep it warm while you prepare the sauce.

3-Step 3: Prepare the Garlic While the chicken rests, it’s time to prepare the garlic. Take one whole garlic bulb (about 8-9 cloves) and separate the cloves. Peel each clove and then use the side of a large chef’s knife to smash them slightly. Smashing the garlic breaks the cell walls and releases more of those wonderful aromatic compounds that make this dish so flavorful. This technique differs from mincing because smashed garlic cloves hold their shape better during sautéing, allowing them to develop a sweet, mellow flavor without burning as quickly as minced garlic would.

4-Step 4: Build the Flavor Base In the same skillet you used for the chicken, add the remaining 1 tablespoon of butter. The browned bits left in the pan from searing the chicken, called fond, are packed with flavor. Add the smashed garlic cloves and sauté them over medium-low heat for about 3 minutes. Stir frequently to prevent burning. You’ll know the garlic is ready when it becomes lightly browned and fills your kitchen with an incredible aroma. This step is crucial because it transforms raw garlic’s sharp bite into a sweet, mellow flavor that characterizes this creamy garlic chicken.

5-Step 5: Create the Creamy Sauce Now comes the transformation. Pour 1 cup of chicken broth into the skillet with the sautéed garlic. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Next, add 3/4 cup of heavy cream and 1/2 teaspoon of garlic powder, stirring well to combine everything. Let the sauce simmer gently for 8-10 minutes. During this time, it will reduce by about half and thicken into a velvety, luxurious consistency. Stir occasionally to prevent sticking and ensure even reduction. The sauce is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.

6-Step 6: Finish and Serve Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember, the sauce should be slightly more seasoned than you think because the mild chicken will balance it out. Return the cooked chicken cutlets to the skillet, spooning the creamy garlic sauce over them. Let everything heat through for about 2 minutes. Serve immediately, garnished with fresh parsley if desired. This creamy garlic chicken pairs perfectly with mashed potatoes, pasta, rice, or your favorite vegetables. The rich sauce is meant to be generously spooned over everything on the plate.