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Creamy Garlic Chicken

Tender chicken breasts smothered in a rich, velvety garlic cream sauce with caramelized whole garlic cloves. This single-skillet dinner is restaurant-quality yet simple enough for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 488
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • Salt and pepper to taste
  • 3 teaspoons Italian seasoning
  • 0.33 cup all-purpose flour for dredging
  • 4 tablespoons Parmesan cheese shredded, for dredging
  • 3 tablespoons olive oil
  • 2.5 cups chicken broth
  • 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
  • 1 teaspoon low sodium soy sauce can substitute Worcestershire sauce
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon mustard powder
  • 3 tablespoons butter
  • 10 whole garlic cloves peeled
  • 3 tablespoons all-purpose flour for sauce
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated, optional for sauce
  • Fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Measuring cup with spout
  • Small bowl
  • Silicone spatula
  • whisk

Method
 

  1. Combine chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout. Set aside.
  2. Mix flour and 4 tablespoons Parmesan cheese on a plate and set aside.
  3. Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to 1/2-inch thickness. Pat completely dry with paper towels.
  4. Season both sides of each chicken cutlet with Italian seasoning, salt, and pepper. Dredge in the flour-Parmesan mixture and tap off excess.
  5. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until a golden crust develops. Set aside on a plate.
  6. Reduce heat to medium/medium-low and melt butter in the same skillet. Use a silicone spatula to scrape up the browned bits from the bottom of the pan.
  7. Add garlic cloves to the skillet and let them soften and caramelize for 6-7 minutes, stirring occasionally and adjusting heat as needed to prevent burning.
  8. Sprinkle 3 tablespoons flour over the garlic and cook for 1-2 minutes, stirring constantly, until the raw flour smell is gone.
  9. Add the chicken broth mixture gradually in splashes while stirring continuously to prevent lumps. Stir in the heavy cream.
  10. Bring the sauce to a boil, then reduce heat to low. Gradually stir in 1/2 cup Parmesan cheese until melted and smooth.
  11. Return the chicken to the skillet along with any accumulated juices from the plate. Spoon sauce over the top of each piece.
  12. Cover the skillet partially and simmer for 5 minutes to allow flavors to meld and chicken to finish cooking through.
  13. Garnish with fresh chopped parsley and serve immediately with mashed potatoes and roasted green beans.

Notes

If using smaller chicken breasts, use 3-4 instead of 2 large ones. Don't rush the searing process - let the chicken release naturally from the pan for the best crust. Mushrooms make a great addition; saute them separately and stir in at the end. This recipe appears in The Cozy Cookbook on page 99.
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