Creamy Garlic Chicken with Caramelized Onions | CookOS

Creamy Garlic Chicken

Name: Creamy Garlic Chicken with Caramelized Onions
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 boneless, skinless chicken breasts; garlic powder, to taste; salt, to taste; black pepper, to taste; 3 tbsp olive oil, plus more as needed; 1 large onion, diced; 5 cloves garlic, minced; 1 cup chicken stock; 2 tbsp chicken base concentrate; 2.5 to 3 cups heavy whipping cream; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground thyme

Creamy Garlic Chicken pairs tender pan-seared chicken breasts with a decadent cream sauce enriched by caramelized onions, garlic, and thyme. It's a straightforward, restaurant-quality comfort dish that comes together on the stovetop and in the oven.

🌍American 🏷️Creamy chicken 🏷️Garlic chicken 🏷️Chicken breast 🏷️Weeknight dinner Comfort food

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Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

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Ingredients

6 boneless, skinless chicken breasts
garlic powder, to taste
salt, to taste
black pepper, to taste
3 tbsp olive oil, plus more as needed
1 large onion, diced
5 cloves garlic, minced
1 cup chicken stock
2 tbsp chicken base concentrate
2.5 to 3 cups heavy whipping cream
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground thyme

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Instructions

1
Halve the chicken breasts and pound them to a 1/4-inch thickness.
2
Season both sides of the chicken generously with garlic powder, salt, and pepper.
3
Heat olive oil in a large pan over medium heat.
4
Working in batches, cook the chicken for 3 minutes per side until golden brown. Add more olive oil as needed between batches.
5
As the chicken is cooked, transfer it to a large, rimmed baking sheet.
6
In the same pan with the chicken drippings, add the diced onion and cook for 10 minutes, stirring occasionally, until caramelized.
7
Add the minced garlic and cook for another 2 minutes until fragrant.
8
Pour in the chicken stock and stir in the chicken base. Scrape the bottom of the pan to release any browned bits. Cook for 10 minutes, allowing the mixture to reduce and thicken until golden brown.
9
Reduce the heat and stir in the heavy whipping cream, 1/2 tsp salt, 1/2 tsp pepper, and ground thyme.
10
Let the sauce simmer and thicken for 10 minutes.
11
Pour the finished cream sauce evenly over the chicken on the baking sheet.
12
Bake in a preheated oven at 375°F (190°C) for 15 minutes.

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Tips & Notes

Pro tips

Pound chicken breasts to uniform 3/4-inch thickness so they cook evenly and stay tender; this step is crucial for even doneness.
Don't skip caramelizing the onions—cook them low and slow until deep golden, which takes 15–20 minutes and builds the sauce's flavor foundation.
Use chicken base concentrate for deeper, more concentrated flavor than stock alone, but taste before adding extra salt.
Keep heat moderate when adding cream to avoid curdling; let the sauce simmer gently for 10 minutes to meld flavors without breaking.

Substitutions

Heavy whipping cream → Greek yogurt or sour cream (add at the very end off-heat to prevent curdling; flavor will be tangier)
Chicken base concentrate → additional 1/2 cup chicken stock plus 1 tsp soy sauce (less concentrated but still savory)
Fresh thyme → 1 tsp dried thyme (use half the amount; add during sauce simmer, not at the end)
Olive oil → butter (use same amount; will add richness and slightly different browning)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in a 325°F oven covered with foil until heated through.