Description
This Creamy Garlic Chicken is smothered in a rich, flavorful gravy made in a single skillet. Caramelized garlic cloves and a creamy Parmesan sauce make this dish an indulgent and comforting meal. Perfect for serving with mashed potatoes and roasted vegetables!
Ingredients
Chicken:
2 large boneless skinless chicken breasts
Salt/Pepper
3 teaspoons Italian seasoning
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 teaspoon Better Than Bouillon
1 teaspoon low-sodium soy sauce (or 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.
Mix the flour and Parmesan cheese on a plate. Measure out all ingredients before starting.
Prepare Chicken:
Slice chicken into 2-3 thinner pieces. Place in a freezer bag or between plastic wrap and pound to ½ inch thickness. Pat dry.
Season both sides with Italian seasoning, salt, and pepper. Dredge in the flour/Parmesan mixture, tapping off excess.
Sear Chicken:
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes per side until golden brown. Set aside and leave brown bits (fond) in the pan.
Make the Sauce:
Melt butter in the skillet over medium heat and use a spatula to scrape up the browned bits.
Add garlic cloves and caramelize for 6-7 minutes.
Sprinkle in flour and whisk for 1-2 minutes until lightly browned.
Gradually add the chicken broth mixture, stirring constantly.
Stir in heavy cream and Parmesan cheese (if using).
Finish the Dish:
Return chicken to the skillet with any juices. Spoon sauce over the chicken.
Cover and cook for 5 minutes on low heat. The sauce will thicken during this time.
Serve:
Garnish with parsley and serve with mashed potatoes and roasted green beans.
Notes
- Searing Tips: Adjust heat to avoid burning and ensure even browning. If chicken sticks, it’s not ready to flip.
- Low-Sodium Option: Use low-sodium chicken broth and reduce bouillon for less salt.
- Additions: Sautéed mushrooms make a great addition to the sauce. Cook them separately and stir in at the end.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or bake at 350°F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 508 kcal
- Sugar: 1 g
- Sodium: 1060 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 111 mg