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Creamy Garlic Chicken

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 people
Calories: 508 kcal
Course: Main Course
Cuisine: American

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)

Instructions

Prep Work:
    Cup of Yum
  1. Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  2. Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.
Cut, Pound, Dredge, and Sear the Chicken:
  1. 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.
  2. Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
  3. 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:
  1. 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.
  2. Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
  3. Add the chicken broth mixture in splashes, stirring continuously.
  4. Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
  5. 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.
  6. 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

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

% 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.