Print

Creamy Garlic Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 29 reviews

Creamy Garlic Chicken is a rich and flavorful dish featuring tender chicken breasts seared to golden perfection and smothered in a luscious garlic cream sauce infused with herbs and Parmesan cheese. This comforting skillet meal combines the warmth of garlic and shallots with the creaminess of heavy cream and a blend of aromatic spices, perfect for a satisfying dinner for four.

Ingredients

Chicken and Coating

  • 2 large chicken breasts (about 24 ounces)
  • 2 tablespoons flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp paprika

Cooking Fats

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Garlic and Aromatics

  • 10 garlic cloves, whole (5 smashed and peeled, 5 peeled whole)
  • 1 shallot, chopped
  • 2 garlic cloves, minced

Sauce Ingredients

  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream (or evaporated milk mixed with 1/2 tablespoon cornstarch)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chicken bouillon (granulated, crushed cube or better than bouillon)
  • 1 tsp dried parsley
  • 1 tsp dried basil (or 1 tablespoon fresh each of parsley and basil)
  • 1/2 tsp dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 tablespoon lemon juice (optional)

Instructions

  1. Prepare garlic: Smash 5 garlic cloves using the blunt edge of a knife and peel them. Peel the remaining whole garlic cloves and set aside for later use.
  2. Prep and pound chicken: Slice each chicken breast horizontally to create 4 fillets. Cover with plastic wrap and pound each fillet to an even thickness using a meat mallet or the side of a can. Pat the chicken dry to ensure even browning.
  3. Coat chicken: In a shallow dish, whisk together flour, salt, garlic powder, onion powder, pepper, and paprika. Dredge each chicken cutlet in the seasoned flour mixture, shaking off excess flour before placing on a dry surface.
  4. Sear chicken: Heat butter and olive oil in a large skillet over medium-high heat until hot. Add the chicken fillets and sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Reduce heat if drippings begin to burn. Remove chicken to a plate without cleaning the skillet.
  5. Sauté aromatics: Lower heat to medium. If needed, add a drizzle of oil to the remaining drippings. Add chopped shallot, smashed garlic cloves, and whole garlic cloves to the skillet. Sauté, scraping up browned bits from the pan, until shallots soften and garlic caramelizes, about 3 minutes. Add minced garlic and cook an additional 2 minutes.
  6. Add liquids and seasoning: Reduce heat to low and stir in the heavy cream. In a separate bowl, whisk chicken broth with cornstarch until smooth, then add to the skillet along with Worcestershire sauce, Dijon mustard, chicken bouillon, dried parsley, basil, oregano, thyme, and red pepper flakes.
  7. Simmer sauce: Bring the sauce to a gentle simmer while scraping any brown bits off the pan bottom. Continue simmering until the sauce thickens nearly to the desired consistency, stirring frequently. Whisk in the Parmesan cheese until melted, then stir in lemon juice if using.
  8. Finish chicken in sauce: Return the cooked chicken fillets to the pan and spoon sauce over them. Gently simmer together for 1 minute to allow flavors to meld and the chicken to soak up the sauce. Garnish with fresh parsley if desired before serving.

Notes

  • Pounding the chicken to an even thickness ensures it cooks evenly and remains juicy.
  • Use low sodium chicken broth and control salt levels carefully to avoid oversalting.
  • You can substitute heavy cream with evaporated milk plus a bit of cornstarch for a lighter sauce.
  • Adjust red pepper flakes to your preference for spice heat.
  • Ensure not to burn the drippings during searing by adjusting heat as needed to maintain a rich flavor base for the sauce.
  • For a gluten free version, use gluten free flour or cornstarch only to dredge the chicken.
  • Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Find it online: https://recipethrive.com/creamy-garlic-chicken-recipe/