Description
Creamy garlic chicken makes weeknight dinners feel like a restaurant treat without complicated prep. Tender chicken nestled in a silky, garlicky sauce brings comfort right to your dinner table.
Ingredients
Scale
Main Protein:
- 2 large boneless, skinless chicken breasts
Seasoning and Coating:
- 3 teaspoons Italian seasoning
- 4 tablespoons Parmesan cheese, shredded
- ½ cup all-purpose flour
- 3 tablespoons flour
- Salt
- Pepper
Sauce and Flavor Enhancers:
- 3 tablespoons unsalted butter
- 10 cloves garlic
- 2 ½ cups chicken broth
- 1 beef bouillon cube
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup heavy cream
- ½ cup Parmesan cheese
- 3–4 tablespoons olive oil
Instructions
- Slice 2 large chicken breasts into 2-3 thinner pieces. Place between plastic wrap and pound to ½-inch thickness using a meat mallet.
- Sprinkle 3 teaspoons Italian seasoning, salt, and pepper over the chicken. Press 4 tablespoons Parmesan cheese and ½ cup flour onto both sides of each piece.
- Heat 4 tablespoons olive oil in a large skillet at medium-high heat (375°F). Sear chicken for 4-5 minutes per side until golden brown.
- Remove chicken from skillet. Keep the delicious browned bits in the pan for extra flavor.
- Reduce skillet heat to medium. Melt 3 tablespoons butter in the same pan.
- Add 10 minced garlic cloves. Cook for 6-7 minutes until they turn soft and caramelized.
- Dust 3 tablespoons flour over the garlic. Whisk continuously for 1-2 minutes until the flour develops a light brown color.
- Slowly pour 2 ½ cups chicken broth mixed with bouillon, soy sauce, onion powder, mustard powder, and thyme. Stir constantly.
- Pour ½ cup heavy cream into the sauce. Bring to a boil, then reduce heat to low.
- Stir in ½ cup Parmesan cheese until the sauce becomes smooth and creamy.
- Return chicken to the skillet. Spoon sauce over each piece. Cover and simmer for 5 minutes to thicken the sauce.
- Plate the chicken and drizzle extra sauce on top. Garnish with fresh parsley if desired.
Notes
- Pounding chicken to an even ½-inch thickness ensures quick, uniform cooking and tender results.
- Letting the garlic caramelize slowly develops a rich, sweet flavor that transforms the entire sauce.
- Keep the heat moderate when adding cream to prevent separation and maintain a smooth, silky texture.
- For a gluten-free version, swap regular flour with cornstarch or almond flour when dredging the chicken.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 675 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 55 g
- Cholesterol: 180 mg