This is legendary chicken that will blow the minds of anyone who tries it, and that’s a fact! Sheet-Pan Crack Chicken essentially braises the golden-brown, savory cuts of poultry in a creamy, extra-flavorful sauce that contains notes of garlic and even more poultry flavor. No matter what you serve Sheet-Pan Crack Chicken with, you’ll find yourself enchanted by the sheer depth of flavor it offers!
Ingredients
- 6 chicken breasts, boneless and skinless, cut in half lengthwise
- 1 1/2 teaspoons salt, plus more, to taste
- 1 1/2 teaspoons pepper, plus more, to taste
- 1 1/2 teaspoons garlic powder
- 4 tablespoons olive oil, plus more, to taste, divided
- 1 large onion, finely diced
- 5 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 2 tablespoons chicken base
- 3 cups heavy cream
- 1/4 teaspoon dried thyme
- dried parsley, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Season the chicken breasts with 1 1/2 teaspoons of the salt, 1 1/2 teaspoons of the pepper, and the garlic powder.
Step 3 –In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat.
Step 4 –Brown the chicken in batches on both sides, about 2-3 minutes per side. Make sure to add more of the extra olive oil as needed.
Step 5 –Place the browned chicken on a rimmed baking sheet.
Step 6 –Add 2 tablespoons of the oil to the pan.
Step 7 –Add the onion and cook until translucent and lightly browned, about 5-6 minutes.
Step 8 –Add the garlic and cook until fragrant, about 1 minute.
Step 9 –Add the chicken stock and the chicken base and stir together, cooking until thickened, about 10 minutes.
Step 10 –Add the heavy cream and the thyme and cook, stirring occasionally, until thickened, about 8-10 minutes.
Step 11 –Taste the sauce for seasoning and adjust with more of the salt and the pepper as needed.
Step 12 –Pour the cream sauce over the chicken breasts in the pan.
Step 13 –Bake the chicken until it reaches 165 degrees F internally, about 15 minutes.
Step 14 –Top with the parsley and serve.
