Creamy Garlic Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 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
Description
This recipe for Creamy Garlic Chicken involves slicing and pounding chicken breasts to a half-inch thickness to ensure even cooking and a tender texture. The chicken is seasoned with Italian seasoning, salt, and pepper, then dredged in a Parmesan-flavored flour mixture before being seared to develop a golden crust. The remnants in the skillet add flavor to the sauce.
The sauce is crafted by melting butter, softening numerous whole garlic cloves, and then adding flour to create a roux. Chicken broth combined with bouillon, soy sauce, onion powder, mustard powder, thyme, and cream enrich the sauce with depth and creaminess. The Parmesan cheese adds a final savory note. This slow, moderate heat development results in a thick, fragrant sauce that pairs well with the chicken.
This dish can be served alongside mashed potatoes and roasted vegetables, providing a balanced meal. Mushrooms can be incorporated into the sauce for added texture and flavor by sautéing separately and stirring them in at the end.
Tips for searing include moderating the heat to achieve an even golden crust, allowing the chicken to release naturally from the pan to avoid tearing. Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months, and can be reheated gently to maintain texture and flavor.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 3 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 4 Tablespoons Parmesan Cheese shredded
- 3-4 Tablespoons olive oil
Sauce
- 3 Tablespoons butter unsalted
- 10 cloves garlic
- 3 Tablespoons flour
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce can sub Worcestershire sauce, low sodium
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon thyme dried
- ½ cup heavy cream
- ½ cup Parmesan Cheese (optional)
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
- Adjust the heat during searing to prevent burning and achieve even browning.
- Allow chicken to release naturally from the pan to preserve its crust during searing.
- Use low sodium broth or omit bouillon to control sodium content.
- Sauté mushrooms separately if desired, adding them to the sauce at the end to retain their texture and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; reheat gently for best results.
- This recipe serves well with mashed potatoes and roasted green beans or other vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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