Description
This creamy garlic chicken is a rich, flavorful dish with perfectly seared chicken breasts in a decadent sauce made with garlic, Parmesan, and cream. It’s a deliciously comforting meal that’s perfect when paired with mashed potatoes or roasted vegetables.
Ingredients
Scale
Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 3 teaspoons Italian seasonings
- 1/2 cup all-purpose flour
- 4 tablespoons Parmesan cheese, shredded
- 3–4 tablespoons olive oil
Sauce:
- 3 tablespoons unsalted butter
- 10 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese (optional)
Instructions
Prep Work:
- Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Combine flour and Parmesan cheese on a plate and measure out the additional ingredients before beginning.
Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken into 2–3 thinner pieces. Pound the chicken between plastic wrap or in a freezer bag to 1/2 inch thick. Pat completely dry.
- Season with Italian seasoning, salt, and pepper. Dredge each side in the flour-Parmesan mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden crust develops. Set aside and leave the browned remnants in the pan.
Make the Sauce:
- Melt butter in the same skillet over medium-low heat. Use a spatula to clean the pan and add garlic. Let the garlic soften and caramelize for 6–7 minutes.
- Add flour and whisk for 1–2 minutes, allowing the raw flour smell to dissipate.
- Gradually add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream and bring the mixture to a boil. Reduce heat to low, then stir in Parmesan cheese.
- Add the chicken back into the pan, along with any juices. Spoon sauce over the chicken, cover, and cook for 5 minutes. The sauce will thicken during this time.
- Garnish with parsley and serve with mashed potatoes and roasted green beans.
Notes
Tips for Searing the Chicken:
- Adjust the heat up and down slightly for an even sear and golden color.
- Make sure the fond (brown remnants) left in the skillet is golden, not black, as it adds flavor to the sauce.
- If the chicken sticks to the pan, it’s not ready to be flipped. Let it release naturally to avoid tearing.
- If using smaller chicken breasts, consider using 3–4 instead of 2 large ones.
Pro Tips:
- You can use low-sodium chicken broth to control sodium content. If you prefer, you can omit the bouillon, but it adds a nice depth of flavor.
- For extra flavor, sauté mushrooms separately and stir them into the sauce at the end.
- This recipe is featured in The Cozy Cookbook on page 99.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This meal freezes well. To reheat from frozen, use the microwave or thaw overnight and reheat in a covered casserole dish at 350°F (175°C) for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken, Main Course
- Method: Searing, Simmering
- Cuisine: American