Creamy Garlic Chicken

This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: people

Calories: 508kcal

Author: Stephanie

Ingredients

Chicken

2 large boneless skinless chicken breasts
Salt/Pepper
3 teaspoons Italian seasonings
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 tsp better than bouillon
1 teaspoon low sodium soy sauce can sub 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.
Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.

Cut, Pound, Dredge, and Sear the Chicken:

Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)

Make the Sauce:

Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the chicken broth mixture in splashes, stirring continuously.
Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
Garnish with parsley and serve with mashed potatoes and roasted green beans!

Notes

Tips For Searing the Chicken

Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
We want brown (not black) remnants left in the pot. The "fond" left in the skillet gives a lot of flavor to the sauce.
I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
If the chicken is sticking to the pan, it's not ready to be moved and is still developing a crispy crust. Allow it to release on it's own to avoid tearing the surface of the chicken.

Pro Tips

Nutrition facts assume that all of the flour is used.
Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
Serve this meal with mashed potatoes and roasted vegetables such as green beans.
Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
This recipe is in The Cozy Cookbook on page 99!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.

Nutrition