Description
This Creamy Garlic Chicken recipe features tender boneless chicken breasts cooked to perfection and smothered in a rich, flavorful garlic Parmesan cream sauce infused with Italian seasonings and herbs. The sauce combines chicken broth, butter, garlic cloves, heavy cream, and Parmesan cheese to create a luscious and comforting meal perfect for dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 3 teaspoons Italian seasonings
- ⅓ cup all-purpose flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 beef bouillon cube, or 1 teaspoon better than bouillon
- 1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole cloves garlic
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasonings. In a shallow bowl, combine ⅓ cup flour and 4 tablespoons shredded Parmesan cheese. Dredge the chicken breasts in this mixture, coating evenly.
- Sear the Chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce Base: In the same skillet, melt 3 tablespoons butter over medium heat. Add 10 whole garlic cloves and sauté gently until fragrant but not browned, about 2-3 minutes.
- Create the Roux: Sprinkle 3 tablespoons flour over the garlic and butter mixture, stirring constantly to combine and cook the raw flour taste out, about 1-2 minutes.
- Add Liquids and Seasonings: Gradually whisk in 2 ½ cups chicken broth, making sure to dissolve the beef bouillon cube into the mixture. Stir in 1 teaspoon low sodium soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder. Continue stirring until the sauce thickens, about 5-7 minutes.
- Finish the Cream Sauce: Reduce heat to low and whisk in ½ cup heavy cream and ½ cup Parmesan cheese (optional) until the sauce is smooth and creamy. Adjust seasoning if necessary.
- Combine and Simmer: Return the cooked chicken breasts to the skillet with the sauce. Spoon sauce over the chicken and let simmer gently for 5 minutes to meld flavors and ensure the chicken is heated through.
- Serve: Serve the creamy garlic chicken hot, spooning extra sauce over the top. It pairs wonderfully with rice, pasta, or steamed vegetables.
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 end.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Reheat from frozen in the microwave at 50% power or thaw overnight and reheat covered in a greased casserole dish at 350°F for about 20 minutes.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
