Creamy Garlic Chicken
Indulge in this rich and savory Creamy Garlic Chicken that’s perfect for your keto lifestyle and sure to win over the whole family! With tender chicken simmered in a luscious garlic-infused cream sauce and a sprinkle of fresh herbs, this dish delivers a burst of flavor that will have everyone coming back for seconds. Get ready to savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 cloves of minced garlic
- 1 large diced onion
- pepper
- half a teaspoon of pepper (2.5 ml)
🥩Meat & Seafood(3)
- 2 tablespoons Better Than Bouillon chicken base (30 ml)
- 6 chicken breasts
- 1 cup of chicken stock (240 ml)
🥛Dairy & Eggs(1)
- 2 and a half to 3 cups of heavy whipping cream (600 ml)
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(4)
- garlic powder
- a quarter teaspoon ground thyme (1.25 ml)
- salt
- half a teaspoon of salt (2.5 ml)
Nutrition (per serving)
Calories
894
Protein
60g
Carbs
11g
Fat
67g
👨🍳 Instructions
- 1
Pound the chicken breasts to a quarter inch thick and season with garlic powder, salt, and pepper.
- 2
Preheat olive oil in a pan over medium heat and cook the chicken in batches for three minutes per side, adding more olive oil as needed.
- 3
Place cooked chicken on a brimmed baking sheet.
- 4
In the same pan, cook one large diced onion in the drippings for 10 minutes until caramelized.
- 5
Add five cloves of minced garlic and cook for two more minutes.
- 6
Add one cup of chicken stock and two tablespoons of Better Than Bouillon chicken base, cooking down for 10 minutes until thick and golden brown.
- 7
Stir in two and a half to three cups of heavy whipping cream, half a teaspoon of salt, half a teaspoon of pepper, and a quarter teaspoon of ground thyme.
- 8
Let the sauce thicken for 10 minutes before pouring it over the chicken.
- 9
Bake at 375°F for 15 minutes.
💡 Pro Tips
- ✓Pound chicken to exactly 1/4 inch thickness and cook at 3 minutes per side over medium heat (325-350°F pan surface) to achieve 165°F internal temperature without overcooking, since thinner, uniform pieces conduct heat 40% faster than whole breasts and prevent dry exterior/raw interior.timing1/4 inch thickness, 3 minutes per side, 165°F internal
- ✓Caramelize onions for exactly 10 minutes over medium heat to develop 150+ flavor compounds through the Maillard reaction, which requires sustained 300-350°F surface temperature; longer cooking risks burning the fond and shorter cooking leaves them translucent and bland.timing10 minutes, 300-350°F surface temperature
- ✓Add minced garlic after onions finish caramelizing and cook for exactly 2 minutes because garlic's volatile aromatic compounds (allicin) reach peak flavor intensity at 160-180°F but burn and turn bitter above 200°F, which happens at the 2.5-3 minute mark.timing2 minutes, 160-180°F optimal flavor range
- ✓Use a 1:1 ratio of chicken stock to Better Than Bouillon base (1 cup stock + 2 tbsp base) and reduce for 10 minutes to achieve 35-40% concentration of gelatin and collagen that will bind the cream, preventing the sauce from breaking and separating when you add 2.5-3 cups of heavy cream (3:1 cream-to-base ratio maximum).ingredient1:1 stock-to-base ratio, 10-minute reduction, 3:1 cream-to-base maximum
- ✓Add heavy cream at 65-70°F (just above refrigerator temperature) and simmer for exactly 10 minutes at 190-200°F to emulsify fat droplets without exceeding 212°F, which denatures milk proteins and causes curdling; stir every 2 minutes to redistribute heat evenly.technique65-70°F cream temperature, 190-200°F simmer, 10 minutes with 2-minute stir intervals
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Garlic Chicken
Indulge in this rich and savory Creamy Garlic Chicken that’s perfect for your keto lifestyle and sure to win over the whole family! With tender chicken simmered in a luscious garlic-infused cream sauce and a sprinkle of fresh herbs, this dish delivers a burst of flavor that will have everyone coming back for seconds. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 cloves of minced garlic
- 1 large diced onion
- pepper
- half a teaspoon of pepper (2.5 ml)
🥩Meat & Seafood(3)
- 2 tablespoons Better Than Bouillon chicken base (30 ml)
- 6 chicken breasts
- 1 cup of chicken stock (240 ml)
🥛Dairy & Eggs(1)
- 2 and a half to 3 cups of heavy whipping cream (600 ml)
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(4)
- garlic powder
- a quarter teaspoon ground thyme (1.25 ml)
- salt
- half a teaspoon of salt (2.5 ml)
Nutrition (per serving)
Calories
894
Protein
60g
Carbs
11g
Fat
67g
👨🍳 Instructions
- 1
Pound the chicken breasts to a quarter inch thick and season with garlic powder, salt, and pepper.
- 2
Preheat olive oil in a pan over medium heat and cook the chicken in batches for three minutes per side, adding more olive oil as needed.
- 3
Place cooked chicken on a brimmed baking sheet.
- 4
In the same pan, cook one large diced onion in the drippings for 10 minutes until caramelized.
- 5
Add five cloves of minced garlic and cook for two more minutes.
- 6
Add one cup of chicken stock and two tablespoons of Better Than Bouillon chicken base, cooking down for 10 minutes until thick and golden brown.
- 7
Stir in two and a half to three cups of heavy whipping cream, half a teaspoon of salt, half a teaspoon of pepper, and a quarter teaspoon of ground thyme.
- 8
Let the sauce thicken for 10 minutes before pouring it over the chicken.
- 9
Bake at 375°F for 15 minutes.
💡 Pro Tips
- ✓Pound chicken to exactly 1/4 inch thickness and cook at 3 minutes per side over medium heat (325-350°F pan surface) to achieve 165°F internal temperature without overcooking, since thinner, uniform pieces conduct heat 40% faster than whole breasts and prevent dry exterior/raw interior.timing1/4 inch thickness, 3 minutes per side, 165°F internal
- ✓Caramelize onions for exactly 10 minutes over medium heat to develop 150+ flavor compounds through the Maillard reaction, which requires sustained 300-350°F surface temperature; longer cooking risks burning the fond and shorter cooking leaves them translucent and bland.timing10 minutes, 300-350°F surface temperature
- ✓Add minced garlic after onions finish caramelizing and cook for exactly 2 minutes because garlic's volatile aromatic compounds (allicin) reach peak flavor intensity at 160-180°F but burn and turn bitter above 200°F, which happens at the 2.5-3 minute mark.timing2 minutes, 160-180°F optimal flavor range
- ✓Use a 1:1 ratio of chicken stock to Better Than Bouillon base (1 cup stock + 2 tbsp base) and reduce for 10 minutes to achieve 35-40% concentration of gelatin and collagen that will bind the cream, preventing the sauce from breaking and separating when you add 2.5-3 cups of heavy cream (3:1 cream-to-base ratio maximum).ingredient1:1 stock-to-base ratio, 10-minute reduction, 3:1 cream-to-base maximum
- ✓Add heavy cream at 65-70°F (just above refrigerator temperature) and simmer for exactly 10 minutes at 190-200°F to emulsify fat droplets without exceeding 212°F, which denatures milk proteins and causes curdling; stir every 2 minutes to redistribute heat evenly.technique65-70°F cream temperature, 190-200°F simmer, 10 minutes with 2-minute stir intervals