Description
This Creamy Garlic Chicken recipe features tender boneless skinless chicken breasts smothered in a rich, flavorful garlic and Parmesan cream sauce, all cooked in one skillet. The garlic cloves are caramelized to add a gourmet touch, making it a perfect weeknight dinner that’s both comforting and elegant.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 3 teaspoons Italian seasoning
- ⅓ cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
Sauce
- 2 ½ 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
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
- Prep Work: In a large measuring cup with a spout, combine chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set this mixture aside. On a plate, mix together the flour and 4 tablespoons Parmesan cheese. Measure out the remaining ingredients so everything is ready before cooking.
- Prepare the Chicken: Slice each chicken breast lengthwise into 2 to 3 thinner slices. Cover the slices with plastic wrap and pound gently with the textured side of a meat mallet until they are about ½ inch thick. Pat the chicken dry thoroughly with paper towels.
- Season and Dredge: Season both sides of each chicken piece with Italian seasoning, salt, and pepper. Dredge them in the flour and Parmesan mixture, tapping off any excess flour so the coating is even but not clumpy.
- Sear the Chicken: Heat olive oil over medium-high heat in a large skillet. In batches, place the coated chicken slices in the skillet and sear for about 4 to 5 minutes per side, or until each side develops a golden crust. Remove the chicken from the pan and set aside on a plate.
- Caramelize the Garlic: Lower the heat to medium or medium-low. Melt the butter in the same skillet. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom of the pan—these add delicious flavor to the sauce. Add the whole garlic cloves to the butter and cook them gently, allowing them to soften and caramelize for 6 to 7 minutes, stirring occasionally to avoid burning.
- Make the Roux and Sauce: Sprinkle the 3 tablespoons of flour over the butter and garlic and cook for 1 to 2 minutes while stirring continuously, to eliminate the raw flour taste. Slowly add the prepared chicken broth mixture in small splashes, stirring constantly to avoid lumps.
- Add Cream and Cheese: Stir in the heavy cream and bring the sauce to a boil. Once boiling, reduce the heat to low. Gradually add the remaining Parmesan cheese, stirring the sauce until the cheese has melted and the sauce is smooth and creamy.
- Simmer the Chicken: Return the seared chicken pieces to the skillet, including any juices collected on the plate. Spoon sauce over the chicken. Partially cover the skillet with a lid and simmer gently for 5 minutes, allowing the chicken to finish cooking in the flavorful sauce.
- Serve: Garnish the dish with freshly chopped parsley if desired. Serve hot alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- To ensure even cooking, pound chicken slices to uniform thickness.
- Caramelizing the garlic slowly is key to developing a deep, sweet flavor without burning.
- You can substitute beef bouillon with chicken bouillon if preferred.
- Partially covering the skillet during simmering helps keep moisture while thickening the sauce.
- Optional Parmesan cheese added to the sauce enhances richness but can be omitted for a lighter version.
