Creamy Roasted Garlic Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
580 kcal
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Course
Main Course, Dinner
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Cuisine
American
Creamy Roasted Garlic Chicken
Description
This recipe begins by roasting an entire head of garlic in its skin over medium heat until cloves soften and develop a deep flavor. The garlic is peeled and mashed, then incorporated into a cream sauce made with butter, flour, milk, and Parmesan cheese. Chicken breasts, sliced into cutlets, are seasoned and floured before being pan-seared to a crispy, golden exterior while remaining juicy inside.
The garlic cream sauce is prepared in the same skillet to capture the browned bits and infuse the sauce with flavor. The sauce’s richness, combined with the tender chicken and roasted garlic’s sweetness, creates a harmonious balance. Seasoning with salt, pepper, and optional Tabasco provides depth and subtle heat.
For a smoother texture, the sauce can be strained to remove solids. This dish makes a suitable main course with its creamy, garlicky profile and simple method.
Ingredients
- 2 lbs chicken breast
- 2 tbsp butter
- 1 tbsp olive oil
- salt
- black pepper
- 1 tbsp all-purpose flour plus more if needed
Roasted Garlic Cream Sauce
- 1 garlic about 15 cloves, head
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup Parmesan Cheese grated
- salt
- black pepper
- 1 tsp Tabasco sauce optional
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
- Strain the sauce through a fine mesh sieve to achieve a smooth consistency if preferred.
- Ensure chicken internal temperature reaches 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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