Description

This Creamy Garlic Chicken recipe features tender boneless skinless chicken breasts seasoned and pan-fried to golden perfection, then simmered in a rich, flavorful garlic Parmesan sauce. Enhanced with Italian seasonings and a touch of heavy cream, this comforting dish is perfect for a hearty family dinner or special occasion, offering balanced savory flavors with a creamy finish.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
Salt and Pepper, to taste
3 teaspoons Italian seasonings
⅓ cup all-purpose flour
4 tablespoons Parmesan cheese, shredded
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 cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

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Instructions

Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasonings. In a shallow bowl, combine the flour and shredded Parmesan cheese. Dredge each chicken breast in the flour mixture until well coated.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce Base: In the same skillet, add butter and let it melt. Add the whole garlic cloves and sauté briefly until aromatic but not browned. Stir in 3 tablespoons of flour and cook for 1-2 minutes to form a roux, whisking constantly to avoid lumps.
Add Liquid Ingredients: Gradually whisk in the chicken broth, ensuring the mixture is smooth. Crumble in the beef bouillon cube and add soy sauce, onion powder, dried thyme, and mustard powder. Stir well and bring to a gentle simmer.
Simmer the Sauce: Reduce heat to low and let the sauce simmer for about 10-15 minutes, allowing the garlic to infuse and the flavors to develop. The sauce will thicken slightly.
Finish the Sauce: Stir in the heavy cream and optional Parmesan cheese, mixing until the cheese melts and the sauce is creamy. Adjust seasoning with salt and pepper to taste.
Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning sauce over them. Allow the chicken to warm through in the sauce for about 5 minutes on low heat.
Serve: Remove the garlic cloves if preferred before serving. Plate the creamy garlic chicken with your choice of sides and enjoy immediately.

Notes

If using smaller chicken breasts, consider using 3-4 instead of 2 large to maintain portion sizes.
Mushrooms are a great addition; sauté them separately and stir into the sauce at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat frozen leftovers, microwave at 50% power or thaw overnight and reheat in a covered casserole dish at 350°F for about 20 minutes.

Nutrition

Serving Size: 1 chicken breast with sauce (approximately 1/4 recipe)
Calories: 420 kcal
Sugar: 2 g
Sodium: 670 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg