Low Sodium Roasted Garlic Cream Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted garlic

1 whole head of garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
See all
1 tsp olive oil

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the cream sauce

1 cup chicken broth
1 cup heavy cream
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or on a square of foil. Drizzle with 1 tsp olive oil, then wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
2
Remove the garlic from the oven and let it cool for 5 minutes. Squeeze the softened cloves out of their skins into a small bowl and mash them into a smooth paste with a fork. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!