Leftovers: Reheat Them Gently
Creamy garlic chicken can be refrigerated for later, but the sauce will usually thicken considerably once cold.
Transfer leftovers to an airtight container and refrigerate them promptly.
The original recipe referenced USDA guidance recommending refrigerated cooked chicken be used within 3–4 days when stored at 40°F (4.4°C) or below.
When reheating, place the chicken and sauce in a skillet over low to medium-low heat.
Add a small splash of broth or cream if the sauce has become excessively thick.
Heat until the leftovers are thoroughly hot. The original article also referenced the USDA recommendation of reheating leftovers to 165°F (73.9°C).
Avoid aggressively boiling the sauce just to make reheating faster.
Creamy Garlic Chicken — Quick Recipe
Prep time: About 10 minutes
Cook time: About 20–25 minutes
Total time: About 30–35 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 1–2 tablespoons olive oil
- 1–2 tablespoons butter
- 4–6 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1–2 tablespoons chopped parsley
Instructions
- If necessary, gently pound unusually thick chicken breasts to a more even thickness.
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Brown the chicken on both sides, working in batches if necessary.
- Transfer the chicken to a clean plate.
- Reduce the heat and briefly cook the minced garlic until fragrant.
- Add the chicken broth and scrape the browned bits from the bottom of the skillet.
- Pour in the heavy cream and add the Italian seasoning.
- Bring the sauce to a gentle simmer.
- Gradually stir in the Parmesan.
- Return the chicken and its accumulated juices to the skillet.
- Simmer gently until the thickest part of the chicken reaches 165°F (73.9°C).
- If necessary, adjust the sauce with a small splash of broth.
- Finish with parsley and serve while hot.
