Creamy Garlic & Onion Chicken Skillet
Quick and easy
For The Chicken:
1 Tbsp olive oil
4 boneless skinless chicken breasts
Salt and fresh ground pepper to taste
1 tsp garlic powder
For The Creamy White Wine Sauce:
1 Tbsp unsalted butter
1 large yellow onion diced
3 garlic cloves minced salt and fresh ground pepper to taste
1 cup dry white wine
1 tsp dried thyme
½ cup half and half/heavy cream/or evaporated milk Fresh
For The Chicken
Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
Season chicken with salt, pepper and garlic powder.
Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
Using tongs flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
Remove chicken from skillet to a plate; cover and set aside.
For The Creamy White Wine Sauce
DO NOT wipe the skillet.
Add butter to skillet and melt over medium-high heat.
Add onions and cook for 3 minutes, or until softened.
Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
Stir in thyme and half-and-half.
Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
Remove skillet from heat.
Garnish with fresh chopped parsley.