Spoon over mashed potatoes or creamy polenta.
Pair with roasted vegetables or steamed greens.
Serve with crusty bread to soak up the sauce.
Storage:
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat to avoid separating the sauce.
The dish can be frozen, but the cream sauce may slightly change texture.
Variations
Mushroom Version: Add 1 cup sliced mushrooms when sautéing the garlic.
Lighter Cream Option: Replace half the cream with evaporated milk.
Spicy Twist: Add a pinch of red pepper flakes to the sauce.
Vegetarian Adaptation: Replace chicken with pan-seared tofu or sautéed cauliflower steaks.
FAQ
1. Can I use chicken thighs instead of breasts?
Yes! Thighs stay extra juicy. Adjust the cooking time to ensure they’re fully cooked.
2. Can I use milk instead of heavy cream?
Heavy cream gives the richest texture. Milk can be used, but the sauce will be thinner—adding 1 tsp cornstarch can help thicken it.
3. Can I make this ahead of time?
Absolutely. Prepare the dish, cool it completely, and refrigerate. Reheat gently before serving.
4. What herbs work best?
Parsley, basil, thyme, or rosemary all pair well with the creamy garlic base.
