Creamy Garlic Chicken Skillet for a Quick Dinner Step-by-step instructions

Before you start

Start by ensuring the chicken pieces are patted completely dry with paper towels; moisture on the surface prevents a proper sear. Mince the garlic finely so it distributes evenly through the sauce.

Measure out the cream and herbs, and have your tongs and a meat thermometer ready. Allowing the chicken to sit out for no more than 30 minutes before cooking helps it cook more evenly, but keep it in the refrigerator until you are ready to prepare the pan for the initial sear.

Instructions

Searing the chicken

1. 1Sear the chicken
   Place the skillet over medium-high heat. Add the chicken pieces to the dry skillet or with residual fat and sear steadily until deeply golden brown on both sides.
   Look for The chicken should release easily from the pan surface once a deep golden crust forms.
   Tip Avoid moving the chicken too early to ensure an optimal brown sear.

The chicken should have a deep, mahogany-colored crust on both sides. The kitchen should smell aromatic as the surface browns. Ensure the pan is properly heated before adding the meat, and do not rush the process; the sear provides the foundation for the entire flavor profile of the dish.

Building the sauce

2. 2Build the garlic cream sauce
   Lower the heat to medium. Add the minced garlic to the skillet and cook until fragrant, then pour in the cream and stir in the herb sauce, scraping up the browned bits from the pan.
   Look for The cream begins to simmer gently around the edges and thickens slightly.
   Tip Keep the heat moderate to prevent the dairy from separating.

The garlic should be soft and aromatic without any signs of burning or bitterness. The cream should be bubbling gently at the edges, beginning to reduce and thicken. As you stir, the sauce should pick up the bits from the bottom of the pan, turning a light golden hue and becoming incredibly glossy.

Simmering and finishing

3. 3Simmer to finish
   Simmer the chicken in the glossy garlic cream sauce until thoroughly cooked to an internal temperature of 165°F (74°C). Lift the chicken with tongs to let excess sauce drip back into the skillet, then transfer to a plate and let rest 5 minutes.
   Look for The sauce is rich, thick, and clings evenly to each piece of meat.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert a meat thermometer into the thickest section of the chicken.

The chicken is tender to the touch, and the sauce has reached a luxurious, velvety consistency. The herbs should be evenly distributed, and the aroma of garlic should be prominent.

Check the internal temperature with a thermometer to confirm it has reached 165°F (74°C) before removing it from the heat to rest.

Common mistakes

A common mistake is overcrowding the skillet, which causes the chicken to steam rather than sear. Work in batches if necessary to maintain high heat. Another error is adding the dairy while the pan is scorching hot, which can cause the sauce to separate or curdle.

Always reduce the heat to medium or low before introducing the cream to the skillet. Finally, failing to scrape the bottom of the pan loses precious flavor from the browned bits.

How to tell it’s done

The chicken is done when it is opaque throughout and reaches an internal temperature of 165°F (74°C). The sauce should be thick enough to coat a spoon without running off immediately. If the sauce becomes too thick, add a splash of water or additional cream.

Let the chicken rest on a plate or cutting board for at least 5 minutes before slicing; this allows the juices to redistribute, ensuring the meat remains tender and succulent when served.

• Poultry: 165°F (74°C) in the thickest part