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Creamy Garlic Chicken in a rich garlic Parmesan gravy, made in one skillet with whole caramelized garlic cloves

Creamy Garlic Chicken

Recipe by Lucia Dorinda

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  • Total Time55 minutes
  • Yield4 servings 1x

This Creamy Garlic Chicken is seared in a skillet and simmered in a rich garlic Parmesan gravy with whole caramelized garlic cloves. Perfect served over mashed potatoes with green beans.

Ingredients

Scale

For the Chicken:

  • 2 large boneless skinless chicken breasts
  • Salt and black pepper, to taste
  • 3 teaspoons Italian seasonings
  • 1/3 cup all purpose flour
  • 4 tablespoons Parmesan cheese, shredded (for dredging)
  • 3 tablespoons olive oil

For the Sauce:

  • 2 and 1/2 cups chicken broth
  • 1 beef bouillon cube, or 1 teaspoon Better Than Bouillon
  • 1 teaspoon low sodium soy sauce, or Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard powder
  • 3 tablespoons butter
  • 10 whole garlic cloves, peeled
  • 3 tablespoons all purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, shredded (optional, for sauce)
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large measuring cup with a spout, combine the chicken broth, beef bouillon cube (or Better Than Bouillon), soy sauce or Worcestershire, onion powder, mustard powder, and dried thyme. Stir to dissolve and set aside.
  2. On a plate, mix together the 1/3 cup flour and 4 tablespoons shredded Parmesan cheese for dredging. Measure out and prepare the remaining ingredients before you start cooking.
  3. Slice each chicken breast in half lengthwise to create 2 to 3 thinner cutlets. Cover with plastic wrap and use the textured side of a meat mallet to pound them to about 1/2 inch thickness. Pat the chicken completely dry with paper towels.
  4. Season both sides of the chicken cutlets with Italian seasoning and salt and pepper. Dredge each piece in the flour and Parmesan mixture, coating both sides and tapping off any excess.
  5. Heat the olive oil in a large skillet over medium high heat. When the oil is hot, add the chicken in batches without overcrowding the pan. Sear for 4 to 5 minutes per side, until a golden crust forms and the chicken is cooked through. Adjust the heat slightly up or down as needed so the crust browns but does not burn.
  6. Transfer the seared chicken to a plate and set aside. Reduce the heat to medium or medium low.
  7. Add the butter to the same skillet. As it melts, use a silicone spatula to scrape and loosen the browned bits (fond) from the bottom of the pan, mixing them into the butter for extra flavor.
  8. Add the whole garlic cloves to the skillet. Cook and let them soften and caramelize in the butter for about 6 to 7 minutes, stirring occasionally, until lightly golden and fragrant.
  9. Sprinkle 3 tablespoons of flour over the garlic and butter mixture. Stir well and cook for 1 to 2 minutes, until the raw flour smell has cooked off.
  10. Slowly pour in the prepared chicken broth mixture in small splashes, stirring constantly to keep the sauce smooth and to prevent lumps. Continue adding until all of the broth mixture is incorporated.
  11. Stir in the heavy cream. Bring the sauce up just to a gentle boil, then immediately reduce the heat to low and let it simmer for a few minutes to thicken slightly.
  12. Gradually stir in the 1/2 cup shredded Parmesan cheese, if using, over low heat until it melts into the sauce. Do not let the sauce boil hard once the cheese is added.
  13. Return the seared chicken and any accumulated juices from the plate to the skillet, nestling the pieces into the sauce. Spoon some of the creamy garlic sauce over the top of each piece.
  14. Cover the skillet partially and let the chicken simmer gently for about 5 minutes, allowing the flavors to meld and the chicken to heat through.
  15. Turn off the heat. Garnish the Creamy Garlic Chicken with chopped fresh parsley and serve hot, with mashed potatoes and roasted green beans or your favorite sides.

Notes

  • Pro Tips: If your chicken breasts are smaller, you may want to use 3 to 4 pieces instead of 2 large ones. Adjust the heat as you sear the chicken so you get a deep golden crust without burning the coating. If the chicken sticks to the pan, give it more time to release naturally so the crust does not tear. Mushrooms are a great addition; sauté them in a separate pan and stir them into the finished sauce to preserve their color and texture.
  • Serving Ideas: This Creamy Garlic Chicken is especially good served over mashed potatoes with roasted green beans, but it also works well with rice, egg noodles, or crusty bread to soak up the sauce. A simple green salad on the side helps balance the richness of the gravy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This dish freezes and reheats well.
  • Reheating: You can reheat from frozen in the microwave at 50 percent power, stirring now and then until heated through. Or thaw overnight in the refrigerator and reheat in a lightly greased, covered casserole dish at 350 F for about 20 to 25 minutes, until hot.
  • Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, brands, and portion sizes. Adjust values based on the products you use and your serving size.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 488
  • Sugar: 2g
  • Sodium: 1860mg
  • Fat: 37g
  • Saturated Fat: 17g
  • Unsaturated Fat: 20g
  • Trans Fat: 0.4g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 111mg

Find it online: https://www.alldietmeals.com/creamy-garlic-chicken/