Creamy Roasted Garlic Chicken

Name: Creamy Roasted Garlic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 lbs chicken breasts; 2 tbsp butter; 1 tbsp olive oil; salt; black pepper; 1 tbsp all purpose flour; 1 head of garlic; 3 tbsp butter; 3 tbsp all purpose flour; 2 cups milk; 1/2 cup grated Parmesan cheese; salt; black pepper; 1 tsp tabasco

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
580 kcal
Course
Main Course, Dinner
Cuisine
American

Creamy Roasted Garlic Chicken

Sarah Armstrong

Report

Quick, pan roasted garlic become soft, mellow and the perfect base for a cheesy white pan sauce spooned over chicken in my Creamy Roasted Garlic Chicken.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

2 lbs chicken breasts
2 tbsp butter
1 tbsp olive oil
salt
black pepper
1 tbsp all purpose flour (plus more if needed)

Roasted Garlic Cream Sauce

1 head of garlic (about 15 cloves)
3 tbsp butter
3 tbsp all purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
salt
black pepper
1 tsp tabasco (optional)

Add to Shopping List

Instructions

Heat an entire head of garlic, broken up into individual cloves with skin still on, in a hot skillet. Cook the cloves over medium heat for 15 minutes, stirring to turn and brown most of the time. The skins may turn black, but the garlic inside will be softened. Peel or squeeze after cooled and mash with the side of a kitchen knife until smooth. Set aside.
If chicken is large, slice each breast horizontal for 2 cutlets per breast. Season both sides with kosher salt, black pepper and Italian seasoning. Dust each side with flour. Set aside.
In a large skillet over medium high heat add 2 tablespoons of the butter and the oil. Sauté chicken for several minutes on each side until golden brown and crispy (internal temp should be 165°F). Do in batches if needed.
Remove from pan and place on a plate or baking dish - keep warm, covered with aluminum foil.

Roasted Garlic Cream Sauce

In the same large skillet I sautéed the chicken in (or if just making the sauce, a new skillet) add butter to melt and scrape up any browned bits from pan.
Add flour and cook for a couple minutes. Whisk in milk for a basic white sauce. Whisking until smooth add the roasted garlic, parmesan cheese and cook for several minutes until sauce is thickened. Season to taste with kosher salt and pepper. I also added some Tabasco for a little hit of heat (optional). (See Note 1)
Spoon sauce over sautéed chicken and serve. Garnish with chopped parsley if desired.

Notes

If you would prefer a smooth sauce I often times pour the sauce through a strainer, pressing to extract from solids.

Nutrition Information

Show Details

Calories 580kcal (29%) Carbohydrates 13g (4%) Protein 57g (114%) Fat 31g (48%) Saturated Fat 15g (75%) Cholesterol 206mg (69%) Sodium 664mg (28%) Potassium 1015mg (29%) Sugar 6g (12%) Vitamin A 815IU (16%) Vitamin C 3.8mg (4%) Calcium 290mg (29%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 580 kcal

% Daily Value*

Calories	580kcal	29%
Carbohydrates	13g	4%
Protein	57g	114%
Fat	31g	48%
Saturated Fat	15g	75%
Cholesterol	206mg	69%
Sodium	664mg	28%
Potassium	1015mg	22%
Sugar	6g	12%
Vitamin A	815IU	16%
Vitamin C	3.8mg	4%
Calcium	290mg	29%
Iron	1.4mg	8%