Creamy Garlic Chicken
User Reviews
5.0
1,065 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
4 people
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Chicken
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This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.
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Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 3 teaspoons Italian seasonings
- ½ cup all-purpose flour
- 4 Tablespoons Parmesan Cheese shredded
- 3-4 Tablespoons olive oil
Sauce
- 3 Tablespoons unsalted butter
- 10 cloves garlic
- 3 Tablespoons flour
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup heavy cream
- ½ cup Parmesan Cheese (optional)
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Instructions
Prep Work:
- Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.
Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)
Make the Sauce:
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
- Garnish with parsley and serve with mashed potatoes and roasted green beans!
Notes
- Tips For Searing the Chicken
- Pro Tips
- Storage
- Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
- We want brown (not black) remnants left in the pot. The "fond" left in the skillet gives a lot of flavor to the sauce.
- I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
- If the chicken is sticking to the pan, it's not ready to be moved and is still developing a crispy crust. Allow it to release on it's own to avoid tearing the surface of the chicken.
- Nutrition facts assume that all of the flour is used.
- Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Serve this meal with mashed potatoes and roasted vegetables such as green beans.
- Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
- This recipe is in The Cozy Cookbook on page 99!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
22g
(7%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
1060mg
(44%)
Potassium
451mg
(13%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
887IU
(18%)
Vitamin C
14mg
(16%)
Calcium
287mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1060mg | 44% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 287mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,065 reviews
Excellent
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