In the meantime, I heat a large skillet over medium-high heat and add the butter along with the olive oil. Once melted, I season the chicken breasts with salt and pepper before placing them in the skillet. I let them cook for about 6-7 minutes on each side until they’re golden brown and cooked through. The sizzle of the chicken hitting the pan is music to my ears.
Next, I take the chicken out of the skillet and set it aside on a plate to rest. In the same skillet, I add the minced garlic and let it sauté for about 30 seconds until it’s fragrant but not burnt (burnt garlic is the worst!). Then, I pour in the chicken broth, scraping up any browned bits from the bottom to add flavor. I let this simmer for a couple of minutes before stirring in the heavy cream and thyme, allowing it to thicken for about 3-5 minutes.
Finally, I return the chicken to the sauce, allowing it to simmer together for a couple more minutes. This is when I usually reach for some fresh parsley to sprinkle on top for that final touch. When I plate it up, I can’t help but admire the inviting look of that creamy sauce over the chicken alongside the beautiful roasted potatoes—heaven on a plate!
Pro Tips for Best Results
I tested this three ways to find the best method for cooking the chicken. Searing it first in butter gives it that gorgeous golden crust while keeping the inside juicy, so don’t skip that step! I also love experimenting with the garlic; the fresher, the better. I clove it can elevate the flavors even more!
For a deeper flavor profile, I recommend letting the sauce simmer a little longer, allowing the garlic and thyme to infuse fully. Patience pays off here, trust me! I also like to finish with a squeeze of fresh lemon juice right before serving; it brightens the dish and balances the richness of the cream.
Lastly, don’t forget to taste as you go! I always keep salt and pepper on hand to fine-tune the sauce, making sure it’s exactly how I love it. That little extra attention makes a big difference!
Common Mistakes to Avoid
One mistake I’ve made in the past is overcrowding the skillet with chicken. This leads to steaming rather than that beautiful, golden sear. Make sure each piece has its space in the pan, or cook in batches if you need to! (See the next page below to continue…)
Another pitfall can be overcooking the garlic. A quick sauté is all you need—burnt garlic can turn your creamy dish into something bitter and unpleasant. Under no circumstances should you exceed that fragrant 30-second mark!
The type of chicken you choose matters too. I’ve tried using bone-in chicken, and while it’s tasty, it requires longer cooking times, which can throw off the cream sauce. Stick to boneless, skinless for a quicker dinner that doesn’t compromise on flavor.
Lastly, be careful with your baby potatoes. Make sure they are all roughly the same size for even cooking. I once had some tiny ones go mushy while the larger ones were still a bit hard, creating an unfortunate texture contrast. You definitely want even, crispy goodness across the board!