Creamy Garlic Chicken

This creamy garlic chicken is cooked in a single skillet and coated in a rich, flavorful gravy. Whole garlic cloves are caramelized to give a subtle, savory-sweet taste that enhances the dish.

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Course: Dinner, Lunch

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: People

Calories: 488kcal

Author: Liora

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 or Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole garlic cloves
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese optional

Instructions

PREPARE THE INGREDIENTS

In a large measuring cup or bowl, mix together the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.
On a plate, combine the flour and Parmesan cheese for dredging. Measure out the remaining ingredients so they are ready to use.

COOK THE CHICKEN

Slice the chicken breasts in half lengthwise to make 2–3 thinner pieces. Cover with plastic wrap and gently pound them to about ½-inch thickness. Pat dry completely.
Season both sides with salt, pepper, and Italian seasoning. Coat each piece in the flour-Parmesan mixture and shake off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes on each side until golden brown. Remove and set aside.

MAKE THE SAUCE

Melt the butter in the same skillet over medium to medium-low heat. Use a spatula to scrape the bottom of the pan, releasing any flavorful bits left from the chicken.
Add the garlic cloves and cook for 6–7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the flour and cook for 1–2 minutes, until the raw flour smell disappears.
Gradually add the chicken broth mixture, stirring constantly to avoid lumps.
Mix in the heavy cream and bring the sauce to a gentle boil. Reduce heat to low and stir in Parmesan cheese, if using.
Return the chicken to the skillet along with any juices. Spoon the sauce over the top, cover partially, and simmer for 5 minutes until heated through.

SERVE

Garnish with fresh parsley and serve alongside mashed potatoes and roasted green beans for a complete meal.

Notes

If the chicken breasts are small, use 3–4 pieces instead of 2 large ones to ensure enough servings.
Mushrooms are a delicious addition to this recipe. Sauté them separately and fold them into the sauce at the end to keep their texture and flavor intact.
This recipe is also featured in The Cozy Cookbook, on page 99.

STORAGE:

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. The dish freezes and reheats very well.
To reheat from frozen, use a microwave at 50% power. Alternatively, thaw overnight and warm in a lightly greased, covered casserole dish at 350°F for about 20 minutes.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition