Creamy Garlic Chicken

Creamy garlic chicken is one of the quickest, easiest, and most delicious recipes I’ve ever made. Creamy garlic chicken can be made in under 30 minutes with only a few ingredients.

The basic recipe is just chicken breasts cooked in a skillet with garlic, cream cheese, and some other seasonings until the chicken is fully cooked and the sauce has thickened.

You can add any kind of finishing touch you like-extra herbs, cheese, crumbled bacon, etc.

I especially like to serve creamy garlic chicken over pasta or rice for a perfect meal.

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Creamy Garlic Chicken

Season chicken breasts with salt, pepper, and garlic powder and rub to coat well. Repeat this process on the other side of the chicken breasts.

In a bowl, add all-purpose flour, grated parmesan cheese, and mix well. This will be our coating for chicken breasts.

Now coat our chicken breasts in the flour mixture one by one.

Heat the pan on medium-low heat, and add olive oil and butter to the pan. As soon as the butter melts fry our chicken breasts for 2-3 minutes on each side or until they are cooked well(depending on the thickness of your chicken breasts). And when cooked set aside on a plate.

In the same pan, add finely chopped onions to the pan and saute for 2-3 minutes till they turn soft and translucent.

Now add smashed garlic cloves to the pan and saute well for 30 seconds. And Now add chicken stock and mix well.

Now add heavy cream to the pan and mix well. And then add grated parmesan cheese to the gravy and freshly crushed peppercorns and mix everything well.

Now add our fried chicken breasts to the gravy and let them simmer for 2-3 minutes until our gravy thickens. In this way, our chicken pieces will absorb all the delicious flavors of the gravy.

Remove the pan from the heat and serve our Creamy Garlic Chicken Breasts on a plate and garnish it with freshly chopped parsley. You can serve this dish with Cauliflower mash, Zucchini noodles, Rice, or mashed potatoes.

Creamy Garlic Chicken

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Lightly floured boneless chicken breasts are pan-fried until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavor, you will LOVE how easy this is! 

INGREDIENTS

• For the Chicken

• 2-3 large boneless and skinless chicken breasts ( halved horizontally to make 4)

• 4 tbsp All-purpose flour

• 4 tbsp Parmesan cheese (finely grated)

• 2 tsp Salt

• 1 tsp Garlic powder

• ½ tsp Black pepper (cracked)

• For the sauce/gravy

• 5 tbsp Olive oil

• 2 tbsp Butter

• 1 Small onion (finely chopped)

• 1 whole head of garlic (peeled and divided)

• 1¼ cup Chicken broth (stock)

• 1¼ cup Heavy cream/ Evaporated milk

• ½ cup Parmesan cheese (finely grated)

• 2 tbsp Parsley (finely chopped)

INSTRUCTIONS

• Season chicken breasts with salt, pepper, and garlic powder and rub to coat well. Repeat this process on the other side of the chicken breasts.
• In a bowl, add all-purpose flour, grated parmesan cheese, and mix well. This will be our coating for chicken breasts. Now coat our chicken breasts in the flour mixture one by one.
• Heat the pan on medium-low heat, and add olive oil and butter to the pan. As soon as the butter melts fry our chicken breasts for 2-3 minutes on each side or until they are cooked well(depending on the thickness of your chicken breasts). And when cooked set aside on a plate.
• In the same pan, add finely chopped onions to the pan and saute for 2-3 minutes till they turn soft and translucent.
• Now add smashed garlic cloves to the pan and saute well for 30 seconds. And Now add chicken stock and mix well.
• Now add heavy cream to the pan and mix well. And then add grated parmesan cheese to the gravy and freshly crushed peppercorns and mix everything well.
• Now add our fried chicken breasts to the gravy and let them simmer for 2-3 minutes until our gravy thickens. In this way, our chicken pieces will absorb all the delicious flavors of the gravy.
• Remove the pan from the heat and serve our Creamy Garlic Chicken Breasts on a plate. You can serve this dish with Cauliflower mash, Zucchini noodles, rice or mashed potatoes.

TIPS

• For a stronger garlic flavor, smash all of your cloves with a heavy knife. Place the blade flat on the clove (the sharp side facing away from you) and press the blade down on the clove with the heel of your hand. 
• You can use heavy cream, whipping cream, or thickened cream in the sauce.
• For a lightened-up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
• The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch is needed. HOORAY!