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Creamy Garlic Chicken Breast Recipe

Lightly floured boneless chicken breasts are pan fried until golden and crispy before being added to a mouth-watering garlic cream sauce!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 666 kcal
Course: Dinner
Cuisine: American

Ingredients

For The Chicken:
  • 2-3 boneless chicken breasts large, skinless, halved horizontally to make 4
  • 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 head of garlic peeled and divided into 10-12 cloves
  • 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 fresh parsley to serve

Instructions

    Cup of Yum
  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 
  4. 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.
  5. 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.
  6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 
  8. 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.
  9. 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.
  10. 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. 
  11. 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.
  12. Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Notes

  • Tips: 
  • You can use heavy cream, whipping cream or thickened cream in the sauce.
  • For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.

Nutrition Information

Calories 666kcal (33%) Carbohydrates 11g (4%) Protein 22g (44%) Fat 60g (92%) Saturated Fat 28g (140%) Polyunsaturated Fat 4g Monounsaturated Fat 25g Trans Fat 0.3g Cholesterol 149mg (50%) Sodium 1819mg (76%) Potassium 284mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1624IU (32%) Vitamin C 4mg (4%) Calcium 278mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 666

% 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.