Oh, you’re in for a treat! 😍 This dish is the perfect balance of creamy, garlicky goodness, and it’s ridiculously easy to make! 🤩 Imagine tender chicken swimming in a rich, velvety sauce—every bite is pure comfort! 🍗✨

First, you’ll start by cooking the chicken to golden perfection. 🏆 Then, we’ll infuse the dish with fragrant garlic 🧄 and a luscious creamy sauce that will have you coming back for seconds… or thirds! 😋 Also, let’s not forget, this dish pairs beautifully with rice, pasta, or even some crusty bread to soak up that dreamy sauce! 🥖💛

And then, guess what? The whole thing comes together in just one pan! 🙌 That means less mess and more time enjoying this irresistible meal. 🤗 Finally, a sprinkle of fresh herbs takes it to the next level, making it feel like something straight out of a fancy restaurant. 🌿✨

Equally important, this recipe is a winner for busy weeknights, cozy weekends, or even when you just want to impress someone with minimal effort! 😉 What’s more, it’s a guaranteed crowd-pleaser that never fails to deliver big flavor with every bite! 🍽️💖

So, are you ready to dive into this creamy, garlicky heaven? 😍 Trust me, you won’t regret making this delicious garlic creamed chicken! 🍗🧄✨

FAQs ❓

Do you peel plums before baking?

It depends on how you’re using them. When making jelly or jam, yes, you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.

What is the difference between a tart and a plum galette with puff pastry?

I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan), while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped), then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.

How do you keep the bottom of mini plum tarts from getting soggy?

I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead, and make sure to cook them until the crust is crispy.