Hey everyone! Get ready to make the most amazing chicken dish you’ve ever tasted. This Creamy Garlic Chicken is so good, you’ll want to make it every single week.
It’s got a super yummy, rich sauce that’s packed with flavor, and the caramelized garlic adds a hint of sweetness that makes it extra special. Plus, it’s all made in one pan, so cleanup is a breeze!
: The garlic cloves get cooked until they’re soft and sweet, giving the sauce a fantastic flavor.
: The sauce is so rich and delicious, you’ll want to pour it over everything!
: You only need one pan, and the recipe is simple to follow.
: This recipe is great for family dinners or when you have friends over.
: Serve it with mashed potatoes, rice, pasta, or your favorite veggies!
2 large boneless, skinless chicken breasts
Salt and pepper
3 teaspoons Italian seasoning
½ cup all-purpose flour
4 Tablespoons grated Parmesan cheese
3-4 Tablespoons olive oil
3 Tablespoons unsalted butter
10 cloves garlic
3 Tablespoons flour
2 ½ cups chicken broth
1 bouillon cube (chicken or vegetable)
1 teaspoon soy sauce
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup heavy cream
½ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
:
Slice each chicken breast into 2 or 3 thinner pieces. This helps them cook faster and more evenly.
Place the chicken slices in a large freezer bag or between two sheets of plastic wrap. Use a meat mallet (or a rolling pin) to gently pound the chicken until it’s about ½ inch thick. This makes it more tender.
Pat the chicken dry with paper towels. This helps it get nice and golden brown when you cook it.
Sprinkle the chicken with salt, pepper, and Italian seasoning.
On a plate, mix together the flour and Parmesan cheese.
Dredge each piece of chicken in the flour mixture, making sure to coat both sides. Tap off any extra flour.
:
Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is hot before you add the chicken!
Carefully place the chicken in the hot skillet. Don’t overcrowd the pan – cook the chicken in batches if you need to.
Cook the chicken for 4-5 minutes per side, until it’s golden brown and cooked through.
Remove the chicken from the skillet and set it aside on a plate. Don’t clean the pan! We want those yummy brown bits left in the pan for the sauce.
:
Melt the butter in the same skillet over medium heat.
Add the garlic cloves to the skillet and cook for 6-7 minutes, until they’re soft and golden brown. Be careful not to burn the garlic!
Sprinkle the flour over the garlic and butter mixture. Whisk it together with a fork for 1-2 minutes, until the flour is lightly browned.
Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
Add the bouillon cube, soy sauce, onion powder, mustard powder, and thyme to the sauce. Stir well to combine.
Stir in the heavy cream and bring the sauce to a simmer.
Reduce the heat to low and stir in the Parmesan cheese (if using).
:
Add the cooked chicken back to the skillet, along with any juices that have collected on the plate.
Spoon the sauce over the chicken.
Cover the skillet and cook for 5 minutes, until the sauce has thickened and the chicken is heated through.
Garnish with fresh parsley and serve with mashed potatoes, rice, pasta, or your favorite vegetables.
: Let the chicken develop a nice golden-brown crust before you flip it. If it’s sticking to the pan, it’s not ready yet!
: If the garlic is browning too quickly, lower the heat. You want it to be soft and sweet, not burnt.
: Add sliced mushrooms to the sauce for extra flavor. Sauté them separately first to keep them from getting soggy.
Yes, you can! Chicken thighs will take a little longer to cook, so adjust the cooking time accordingly.
You can, but the sauce won’t be as creamy. For a richer sauce, try using half-and-half.
Yes! You can make the chicken and sauce ahead of time and store them in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Yes, this meal freezes well!
Mashed potatoes, rice, pasta, roasted vegetables, green beans, or a simple salad are all great options.
You can use a mix of dried oregano, basil, rosemary, and thyme.
Yes, but cook them separately first to maintain their texture and flavor.
A large skillet with a lid works best. Cast iron or stainless steel are good choices.
Nutritional yeast is a good substitute to keep it permissible. It won’t melt the same way, but it will provide a cheesy flavor.
Store leftover Creamy Garlic Chicken in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating.
To reheat, gently warm the chicken in a skillet over medium heat or in the microwave.
Enjoy your amazing Creamy Garlic Chicken! I hope you love it as much as I do.
