Description
This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that’s easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.
Ingredients
Scale
Chicken:
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 3 teaspoons Italian seasonings
- ½ cup all-purpose flour
- 4 Tablespoons Parmesan cheese, shredded
- 3–4 Tablespoons olive oil
Sauce:
- 3 Tablespoons unsalted butter
- 10 cloves garlic
- 3 Tablespoons flour
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
Prep Work:
- Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Combine flour and Parmesan cheese on a plate and measure out additional ingredients before beginning.
Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken into 2-3 thinner slices. Place the chicken in a gallon freezer bag (or between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture, tapping 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 and leave brown remnants in the pan.
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. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and whisk with a fork for 1-2 minutes, until the raw flour smell is gone and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
- Garnish with parsley and serve with mashed potatoes and roasted green beans!
Notes
- Tips for Searing the Chicken: Adjust the heat slightly throughout cooking for an even sear and golden color. The “fond” left in the skillet gives the sauce great flavor. Avoid super high temperatures that cause burning. If the chicken sticks, let it release naturally to avoid tearing.
- Pro Tips:
- Nutrition facts assume all of the flour is used.
- Use low sodium chicken broth to control the sodium content. Bouillon adds depth of flavor but can be omitted.
- If using smaller chicken breasts, consider 3-4 instead of 2 large ones.
- Serve with mashed potatoes and roasted vegetables like green beans.
- Mushrooms make a great addition to this gravy. Sauté them separately and stir them into the sauce at the end.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- This meal freezes well. Reheat from frozen in the microwave or thaw overnight and reheat in a covered casserole dish at 350°F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 508 kcal
- Sugar: 1g
- Sodium: 1060mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: —
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 111mg