You absolutely won’t believe how delicious this is. With little besides kitchen staples, you have a decadent meal fit for company!
Creamy Garlic Chicken….yessss. Pretty much all you need to know is right there, and enough to make you hungry. Am I right?
What Ingredients Do I Need?
Perhaps even better, this decadently delicious meal is made with ingredients you mostly have on hand. A few spices and seasonings. Flour, olive oil, and butter. Chicken broth and (optional) wine. And, of course, garlic. Add chicken, cream, and Parmesan, and you’ve got dinner.
I played around with a few versions and finally settled on this one. One of the things I like about it is that the garlic comes from two sources—garlic powder on the chicken and whole cloves of garlic in the sauce. Ten to 12 cloves, in fact. You might think that’s a lot, but they lose their bite and cook to a wonderfully mellow garlicky flavor while they simmer in the sauce.
Another thing that I like about my version is that the sauce is finished with a little Parmesan cheese. It helps give the cream more dimension, becoming almost an alfredo sauce. You might even be tempted to serve Creamy Garlic Chicken over noodles or orzo—and I’d recommend giving in to that temptation.
Tips For Creamy Garlic Chicken
Finally, to make it more tender and delicate, I pound my chicken to about 1/2-inch thick. I’ve conducted some tests on chicken breasts to make them as juicy and flavorful as possible. I’ve found that they cook more evenly and are less likely to dry out if you pound them to an even thickness. Also, brining the chicken breasts for as little as 15 minutes (but ideally 30 minutes) also makes them more flavorful and juicy. Finally, for this recipe I also lightly dredge the chicken in flour, which gives it nice texture and helps thicken the sauce.
All in all, after a bit of prep (the hardest parts are pounding the chicken and peeling the garlic), it takes about 20 minutes to cook this amazing meal. Whether you’re making it for friends or family, trust me, they’ll will LOVE it.
But you might just wish you could have it all for yourself. :) – ChristinePrint
You absolutely won’t believe how delicious this is—with little besides kitchen staples, you have a decadent meal fit for company!
- 4 (7-8 oz.) boneless skinless chicken breasts
- 1 tsp. garlic powder
- ¾ tsp. salt, or more to taste
- ¾ tsp. pepper, or more to taste
- ¼ cup all-purpose flour
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 10–12 cloves garlic
- 1 cup chicken broth (or ¾ cup chicken broth and ¼ cup wine)
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 and ½ tsp. chopped fresh parsley
- Pound the chicken breasts to an even 1/2-inch thickness (see this post for how to do that, but don’t do it quite as thin).
- Sprinkle the chicken on both sides with the garlic powder, salt, and pepper. Put the flour in a shallow bowl or pie pan.
- In a large skillet over medium-high heat (large enough to hold the chicken without crowding), heat the oil and butter.
- When the butter is melted, one piece at a time, dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Cook the chicken until lightly browned, about 3 minutes per side. Transfer the chicken to a plate or platter and set aside.
- Add the garlic to the skillet and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the broth (or broth and wine) and cook, scraping up any browned bits in the skillet, until reduced to a very thin layer, 3 to 4 minutes.
- Add the cream and bring to a gentle boil. Reduce to a simmer and cook until slightly thickened, about 2 minutes.
- Add the cheese and salt and pepper to taste.
- Return the chicken to the skillet and cook just long enough to reheat the chicken and thicken the sauce to your liking, 2 to 3 minutes.
- Sprinkle with the parsley and serve.