Imagine a dish so irresistibly delicious that it transforms an ordinary weeknight dinner into a gourmet experience. This Chicken Breasts and Zucchini with Garlic Cream recipe is your ticket to culinary bliss - a perfect harmony of tender, golden-brown chicken, perfectly sautéed zucchini, and a luxuriously creamy garlic sauce that will have everyone at the table asking for seconds. Whether you're a busy home cook looking for a quick yet impressive meal or a food enthusiast craving restaurant-quality flavors, this recipe promises to be your new go-to comfort dish.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless chicken breasts
- 2 medium zucchinis, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare ingredients: Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Slice zucchinis into 1/4-inch thick rounds. Mince garlic cloves finely.
- Heat olive oil in a large skillet over medium-high heat. Once oil is shimmering, carefully place chicken breasts into the pan. Cook for 6-7 minutes on first side until golden brown and edges start to turn white.
- Flip chicken breasts and reduce heat to medium. Cook for an additional 5-6 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken from pan and set aside on a plate, tenting with foil to keep warm.
- In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn. Pour in heavy cream, scraping any browned bits from the bottom of the pan.
- Add zucchini slices to the cream sauce. Simmer for 3-4 minutes until zucchini is tender but still slightly crisp. Season with additional salt and pepper to taste.
- Return chicken breasts to the skillet, spooning garlic cream sauce and zucchini over the top. Let everything heat together for 1-2 minutes.
- Plate the chicken breasts, topping each with zucchini and garlic cream sauce. Serve immediately while hot.
Tips
- Temperature is Key: Always use a meat thermometer to ensure chicken reaches 165°F for safe, juicy results.
- Pat Chicken Dry: This crucial step helps achieve that beautiful golden-brown sear by removing excess moisture.
- Don't Overcrowd the Pan: Cook chicken in batches if needed to maintain high heat and ensure proper browning.
- Watch Your Garlic: Sauté garlic quickly to prevent burning, which can make it bitter.
- Cream Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- Fresh is Best: Use fresh garlic cloves for the most vibrant flavor, avoiding pre-minced versions.
- Let Chicken Rest: After cooking, let the chicken rest for a few minutes to retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 6g
Protein: 35g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 130mg
