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 gourmet flavor.
Equipment
- large skillet
- large 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 very end. This recipe is in The Cozy Cookbook on page 99!
Nutrition
Serving: 1plateCalories: 488kcal
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