Chili Rubbed Chicken with Roasted Garlic Sauce
Transform your weeknight dinner into a gourmet experience with this Chili Rubbed Chicken with Roasted Garlic Sauce recipe. Featuring tender, perfectly seasoned chicken breasts coated in a smoky blend of chili powder, smoked paprika, and cumin, this dish delivers bold, satisfying flavors in every bite. The real showstopper, however, is the lusciously creamy roasted garlic sauce, made with buttery, caramelized garlic and a splash of chicken broth for richness. Easy to prepare yet irresistibly indulgent, this recipe is perfect for a cozy family meal or a dinner party centerpiece. Serve with a side of roasted vegetables or fluffy rice to soak up all that velvety sauce. With minimal prep time and restaurant-quality results, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole garlic bulb
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 teaspoon of olive oil, wrap it in aluminum foil, and roast in the oven for 30 minutes or until the cloves are soft and golden.
In a small bowl, mix together the chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Pat the chicken breasts dry with paper towels and rub each piece with 1 tablespoon of olive oil. Sprinkle the chili spice mix evenly over both sides of the chicken.
Heat a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until browned. Transfer them to a baking sheet and bake in the oven for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the roasted garlic sauce. Remove the garlic from the oven and let it cool slightly. Squeeze the roasted cloves into a small bowl and mash into a paste.
In the same skillet used to sear the chicken, melt the butter over medium heat. Add the roasted garlic paste and sauté for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the skillet. Stir well, then reduce the heat to low and add the heavy cream. Simmer for 2-3 minutes until the sauce is slightly thickened.
Plate the cooked chicken and spoon the garlic sauce over the top. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.3 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
