Creamy Garlic Chicken (Print Version)
Tender chicken smothered in rich, flavorful gravy with caramelized garlic cloves that add perfect gourmet balance.
# Ingredients:
→ Chicken
01 -
2 large boneless skinless chicken breasts
02 -
Salt and freshly ground black pepper
03 -
3 teaspoons Italian seasonings
04 -
⅓ cup all-purpose flour
05 -
4 tablespoons shredded Parmesan cheese
06 -
3 tablespoons olive oil
→ Sauce
07 -
2 ½ cups chicken broth
08 -
1 beef bouillon cube (or 1 teaspoon better than bouillon)
09 -
1 teaspoon low sodium soy sauce
10 -
1 teaspoon onion powder
11 -
½ teaspoon dried thyme
12 -
½ teaspoon mustard powder
13 -
3 tablespoons butter
14 -
10 whole cloves garlic
15 -
3 tablespoons flour
16 -
½ cup heavy cream
17 -
½ cup Parmesan cheese
# Steps to Follow:
01 -
Combine chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside. Mix flour and Parmesan cheese on a plate and measure remaining ingredients before beginning.
02 -
Slice chicken breasts lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound to ½ inch thickness. Pat completely dry.
03 -
Season each side of chicken with Italian seasoning, salt, and pepper. Dredge in the flour-Parmesan mixture, tapping off excess.
04 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until a golden crust develops. Set aside on a plate.
05 -
Melt butter in the same skillet over medium-low heat. Use a silicone spatula to deglaze the bottom of the pan. Add garlic cloves and cook until softened and caramelized, about 6-7 minutes.
06 -
Add flour to the skillet and cook for 1-2 minutes until the raw flour smell dissipates, stirring constantly.
07 -
Add the prepared broth mixture gradually in splashes, stirring continuously to prevent lumps. Stir in heavy cream and bring to a gentle boil, then reduce heat to low.
08 -
Gradually incorporate Parmesan cheese, stirring until fully melted and sauce is smooth.
09 -
Return chicken to the skillet along with any accumulated juices. Spoon sauce over chicken, cover partially, and simmer for 5 minutes until chicken is cooked through and flavors meld.
10 -
Garnish with fresh parsley and serve with mashed potatoes and roasted green beans for a complete meal.
# Additional Notes:
01 -
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
02 -
Mushrooms make an excellent addition; sauté them separately and stir into the sauce at the end.
03 -
Worcestershire sauce can be substituted for soy sauce if needed.
04 -
Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.