Creamy Garlic Chicken

Description

Creamy Garlic Chicken

Get ready to indulge in the perfect comfort meal with this creamy garlic chicken! This dish is inspired by all the garlic and gravy lovers out there, blending caramelized garlic cloves with a rich, savory gravy that makes every bite unforgettable. Serve it over mashed potatoes with a side of roasted green beans for the ultimate cozy dinner experience.

2 large boneless, skinless chicken breasts
Salt & pepper
3 tsp Italian seasoning
½ cup all-purpose flour
4 tbsp Parmesan cheese, shredded
3-4 tbsp olive oil
3 tbsp unsalted butter
10 cloves garlic
2 ½ cups chicken broth
1 beef bouillon cube
1 tsp low sodium soy sauce
1 tsp onion powder
½ tsp mustard powder
½ tsp dried thyme
½ cup heavy cream
½ cup Parmesan cheese (optional)

Directions:
1. Slice and pound chicken to ½ inch thick. Season, dredge in flour, and sear until golden.
2. Melt butter, caramelize garlic, then add flour.
3. Gradually add chicken broth, then stir in cream and Parmesan.
4. Return chicken to skillet, spoon sauce over, and cook for 5 more minutes.

Prep Time: 15 mins
Kcal: 508

Step-by-Step Guide

Follow these detailed instructions for perfect creamy garlic chicken every time.

1. Prepare the Chicken: Slice each chicken breast in half horizontally to create two thinner cutlets. Place them between sheets of plastic wrap and gently pound to an even ½-inch thickness using a meat mallet or rolling pin. This ensures quick, even cooking.
2. Season & Dredge: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and 1.5 teaspoons of the Italian seasoning. In a shallow dish, combine the flour and 4 tablespoons of shredded Parmesan. Dredge each piece thoroughly, shaking off excess.
3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Sear for 4-5 minutes per side until deeply golden brown and cooked through. Transfer to a plate and tent with foil.
4. Build the Sauce: Reduce heat to medium-low. Add butter to the skillet. Once melted, add the whole garlic cloves. Cook, stirring frequently, for 3-4 minutes until fragrant and lightly caramelized. Sprinkle in 2 tablespoons of the leftover dredging flour, stirring for 1 minute to cook out the raw taste.
5. Create the Gravy: Whisk in the chicken broth slowly, ensuring no lumps. Add the beef bouillon cube, soy sauce, onion powder, mustard powder, dried thyme, and remaining Italian seasoning. Bring to a simmer, stirring constantly, until slightly thickened, about 3-4 minutes.
6. Finish & Serve: Reduce heat to low. Whisk in the heavy cream and optional ½ cup of Parmesan until smooth. Taste and adjust seasoning. Return the chicken and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer gently for 5 minutes to reheat.

Serving Suggestions

This rich, creamy chicken is incredibly versatile. For a classic comfort meal, serve it over a bed of creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up the delicious sauce. Steamed or roasted green beans, asparagus, or broccoli make excellent vegetable sides. For a lighter option, try it with a crisp garden salad dressed with a simple vinaigrette to cut through the richness.

How-to Summary

Pound chicken to ½-inch thickness, season, and dredge in a Parmesan-flour mixture. Sear until golden and set aside. In the same pan, caramelize garlic cloves in butter, make a roux with reserved flour, then whisk in broth and seasonings to create a gravy. Finish with cream and Parmesan, then return chicken to the sauce to warm through.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs are a great, more flavorful alternative. Adjust cooking time slightly as they may take a minute or two longer to cook through when searing.
• How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened.
• What can I substitute for heavy cream? Half-and-half or whole milk can be used, but the sauce will be less rich and thick. To mimic the consistency, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold milk and whisk it in at the end.
• Is the beef bouillon cube necessary? It adds a deep, savory umami flavor (similar to a chicken Marsala base). If you prefer to omit it, use a full-sodium chicken broth and consider adding a teaspoon of Worcestershire sauce.
• Can I make this dish ahead of time? You can prepare the sauce ahead and store it separately. Reheat the sauce gently while you sear fresh chicken breasts for the best texture, as pre-cooked chicken can become dry when reheated in the sauce.

Common Mistakes to Avoid

• Not pounding the chicken: Uneven chicken leads to overcooked thin parts and undercooked thick parts. Pounding ensures even cooking and tenderness.
• Overcrowding the skillet when searing: This steams the chicken instead of creating a golden crust. Cook in batches if necessary.
• Adding cold cream to a boiling sauce: This can cause the sauce to break or curdle. Always reduce the heat to low before stirring in the cream.
• Using pre-minced garlic: For the best sweet, mellow flavor, use whole cloves and caramelize them gently. Pre-minced garlic will burn quickly and taste bitter.

Conclusion

This creamy garlic chicken recipe is a guaranteed winner for a satisfying weeknight dinner or a meal to impress guests. The combination of savory, caramelized garlic and a luxuriously rich Parmesan cream sauce transforms simple chicken into something extraordinary. By following the step-by-step guide and heeding the tips provided, you can easily master this restaurant-quality dish at home. Enjoy the comforting, flavorful results!