Creamy Garlic Chicken Breast Recipe
User Reviews
5
Creamy Garlic Chicken Breast Recipe
Description
The chicken breasts are halved horizontally for thinner cutlets and seasoned with salt, garlic powder, and pepper. They are dredged in a mixture of flour and finely grated Parmesan cheese, then pan-fried in olive oil and butter until cooked through with a golden crust. The pan is rested and cleaned, then onions are sautéed in the pan juices, followed by the addition of smashed and whole garlic cloves sautéed until fragrant.
Chicken broth and heavy cream (or substitutes like evaporated milk or half-and-half) are added to create the sauce, which is finished with Parmesan cheese and fresh parsley for serving. The resulting sauce is creamy, garlicky, and savory, providing a luscious coating for tender chicken pieces.
This dish makes a satisfying main course that pairs well with simple sides like steamed vegetables, rice, or mashed potatoes to soak up the creamy sauce. The garlic adds an aromatic depth without overpowering the chicken’s flavor.
For a lighter version, evaporated milk or half-and-half can replace heavy cream, but care should be taken not to boil the sauce rapidly to avoid curdling.
Ingredients
For The Chicken:
- 2-3 chicken breast large, skinless, halved horizontally to make 4, boneless
- 4 tablespoons flour (all purpose or plain)
- 4 tablespoons Parmesan Cheese finely grated, fresh
- 2 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper cracked
For The Sauce:
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 whole garlic peeled and divided into 10-12 cloves, head
- 1 ¼ cup chicken broth (stock)
- 1 ¼ cup heavy cream half and half (or evaporated milk)
- ½ cup Parmesan Cheese finely grated, fresh
- 2 tablespoons parsley to serve, fresh
Instructions
- Season the chicken with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
- Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
Notes
- Heavy cream, whipping cream, or thickened cream all work well for the sauce.
- For a lighter sauce, use evaporated milk or half-and-half; avoid rapid boiling to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 60g | 92% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 149mg | 50% |
| Sodium | 1819mg | 76% |
| Potassium | 284mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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