Creamy Garlic Chicken
Make Creamy Garlic Chicken for a one-pan recipe that the entire family will love! The juicy chicken breasts cooks in a rich garlic parmesan cream sauce and is ready in under 30 minutes!
Servings: 4
Cost: $15.62, $3.91 per Serving
Ingredients
- 2 large chicken breast
- 1 tsp italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ cup All Purpose Flour
- 3 Tbsp olive oil
- Parmesan Cheese for topping
For the Sauce:
- 10 whole garlic cloves
- 3 tbsp butter
- 3 tbsp All Purpose Flour
- 2 cups chicken broth
- 1 tsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ¾ cup Heavy Cream
Instructions
- In a shallow bowl, stir together ½ cup all purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
- Trim 2 large chicken breasts of excess fat and cut them in half lengthwise to form 4 pieces.
- Coat all the chicken pieces in the flour mixture.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 3-5 minutes on each side until browned and the chicken is cooked through (internal temperature of 165 degrees F).
- Remove the chicken from the pan to a separate plate.
- Remove excess grease from the pan. Add 3 tablespoons butter and 10 whole garlic cloves to the pan.
- Heat over medium low heat and scrape any brown bites from the bottom of the pan. Cook the garlic for approximately 5 minutes until it’s soft and slightly browned.
- In a small bowl, whisk together 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
- Add 3 tablespoons all purpose flour to the pan and sauté for a few minutes until browned.
- Increase heat to medium and slowly whisk in the broth mixture until combined. Heat until it comes to a low boil.
- Whisk in ¾ cup heavy cream and continue cooking until the mixture is almost boiling.
- Add the chicken back to the pan, cover, reduce the heat to low and simmer for 5 minutes until the sauce has thickened.
- Serve warm topped with parmesan cheese and enjoy!
Video
Notes
Refrigerate any leftovers in an airtight container for up to 5 days.
I love using whole fresh garlic in this recipe, but if you’re in a hurry you can use 2 ½ tablespoons of minced garlic instead.
It’s best to use large chicken breasts for this recipe since we cut them in half; however, you can use boneless chicken thighs in this recipe if you prefer.
Nutrition
Calories: 368kcal | Carbohydrates: 15g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 876mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
