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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Separate and peel the garlic cloves.
Place the garlic cloves in a small saucepan or oven-safe dish. Add the thyme, bay leaves and a small pinch of salt.
Cover the garlic completely with olive oil.
Cook gently over very low heat for approximately 30–40 minutes, until the garlic becomes soft, golden and easily mashable. Do not allow the garlic to fry or burn.
Remove from the heat and allow to cool slightly.
Reserve the garlic-infused oil for cooking. Mash approximately 20–25 cloves of garlic confit into a smooth paste.
Pat the chicken breasts dry.
Season with salt, black pepper, paprika, garlic powder, onion powder, and fresh thyme.
Allow the chicken to marinate for at least 15–30 minutes before cooking.
Heat the olive oil and 2 tablespoons of the reserved garlic confit oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken in batches for approximately 3–4 minutes per side until golden brown.
Remove the chicken from the pan and set aside.
Reduce the heat to medium.
Add the butter to the same pan.
Once melted, add the diced onion and sauté until soft and translucent.
Add the mashed garlic confit and cook for 1–2 minutes, allowing the flavours to combine.
If using white wine, add it now and allow it to reduce slightly.
Pour in the chicken stock and simmer for approximately 3–5 minutes.
Add the heavy cream and stir well.
Allow the sauce to gently simmer until it begins to thicken.
Add Parmesan cheese, fresh thyme, black pepper, and salt if needed. Stir until the Parmesan has melted completely into the sauce.
Return the seared chicken to the sauce.
Reduce the heat to low and allow the chicken to simmer gently in the sauce for approximately 10–15 minutes, or until fully cooked through.
Finish with fresh parsley and lemon juice.
Taste and adjust the seasoning if necessary.
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Garlic confit is the secret ingredient in this recipe. Unlike raw garlic, garlic confit becomes sweet, buttery and mellow during the slow cooking process. Mash it into the sauce rather than chopping it so that the garlic flavour spreads evenly throughout the cream sauce.
Do not boil the cream sauce aggressively. Keep it at a gentle simmer to prevent the sauce from separating.
The leftover garlic-infused oil can be used for roasting vegetables, seasoning chicken, making dressings or sautéing seafood.
What is garlic confit?
Garlic confit is garlic that has been slow-cooked in oil until soft and golden, resulting in a sweet, buttery and mellow flavour.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts. Adjust the cooking time as needed to ensure they are fully cooked.
How do I prevent the sauce from separating?
Keep the sauce at a gentle simmer and avoid boiling it aggressively to prevent separation.
Can I make this dish ahead of time?
Yes, you can prepare the garlic confit and sauce ahead of time. Reheat gently before serving.
What can I serve with this chicken dish?
Serve with creamy mashed potatoes, pasta, or rice for a complete meal.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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