Creamy Garlic Chicken
This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet, featuring caramelized garlic cloves for a gourmet flavor.
Equipment
- large skillet
- Measuring cup
- meat mallet
- Silicone spatula
- plate
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt
- Pepper
- 3 teaspoons Italian seasonings
- ⅓ cup flour
- 4 tablespoons Parmesan cheese shredded
- 3 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 cube beef bouillon or 1 teaspoon better than bouillon
- 1 teaspoon low sodium soy sauce can sub 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)
Instructions
Prep Work
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.
- Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.
Cook the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with Italian seasoning and salt/pepper. Dredge in the flour 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 has developed. Set aside.
Make the Sauce
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to clean the bottom of the pot, this will add more flavor to the sauce. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
- Add the chicken broth mixture (from step 1) in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and roasted green beans!
Notes
If using smaller chicken breasts, consider using 3-4 instead of 2 large. Mushrooms make a great addition; sauté them separately and stir them into the sauce at the end. This recipe is in The Cozy Cookbook on page 99. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. You can reheat from frozen in the microwave at 50% power.
Nutrition
Serving: 1servingCalories: 488kcal
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