Description
Creamy Garlic Chicken is a simple yet luxurious dish featuring pan-seared chicken in a rich, velvety garlic-Parmesan sauce. Made in one pan and ready in under 40 minutes, this beginner-friendly meal delivers gourmet flavor with minimal effort. Perfect for busy weeknights or special occasions, this dish pairs well with mashed potatoes, rice, or roasted vegetables.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 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 whole garlic cloves, peeled
- 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
- Prepare the Chicken: Slice each chicken breast into two or three thinner pieces. Pat them dry with a paper towel, then season both sides with salt, pepper, and Italian seasoning. Dredge the chicken in a mixture of flour and Parmesan cheese, tapping off any excess to ensure a light coating.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about four to five minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside, keeping any flavorful browned bits in the pan.
- Caramelize the Garlic: Reduce the heat to medium and melt the butter in the same skillet. Add the whole garlic cloves and cook for six to seven minutes, stirring occasionally, until they become golden and fragrant.
- Build the Sauce: Sprinkle flour over the garlic and stir continuously for one to two minutes until the flour begins to brown slightly. Gradually add the chicken broth while stirring to create a smooth mixture. Stir in the beef bouillon, soy sauce, onion powder, mustard powder, and dried thyme, allowing the flavors to blend.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently before adding the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce reaches a creamy consistency.
- Return the Chicken to the Pan: Place the cooked chicken back into the skillet, spooning the sauce over each piece. Cover and let it cook for an additional five minutes so the flavors can meld together.
- Serve and Enjoy: Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or your favorite vegetables.
Notes
- If the sauce is too thick, add a splash of chicken broth to thin it out.
- If the chicken sticks to the pan while searing, wait a little longer before flipping—it will release naturally when ready.
- For a lighter version, swap heavy cream with half-and-half or whole milk.
- Mushrooms can be sautéed separately and added to the sauce for extra depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 508 kcal
- Sugar: 1g
- Sodium: 1060mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 111mg