Creamy Garlic Chicken Recipe

Succulent chicken cooked in a rich garlic cream sauce, infused with herbs for a flavorful, comforting dish. Perfect for quick weeknight dinners or special occasions.

Ingredients

• 2 large boneless skinless chicken breasts
• Salt
• Pepper
• 3 teaspoons Italian seasonings
• ½ cup all-purpose flour
• 4 Tablespoons Parmesan cheese shredded
• 4 Tablespoons olive oil
• 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 or Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)

Instructions

1. Step 1: Mix the Broth Ingredients
   Pull together the chicken broth, a bouillon cube (or better than bouillon), soy sauce, onion powder, mustard powder, and dried thyme into a bowl. Give it a good mix and let it chill on the sidelines until it’s showtime.

2. Step 2: Prepare the Flour Dredge
   On your trusty plate, mingle together the all-purpose flour and Parmesan cheese. It’s handy to have everything measured out and ready before you dive in; no one likes scrambling for ingredients mid-cooking!

3. Step 3: Slice the Chicken
   Get those chicken breasts on a cutting board, and carefully slice them to create 2-3 thinner pieces. This not only helps them cook evenly but also gives you more chicken surfaces to bask in that delicious sauce later.

4. Step 4: Tenderize the Chicken
   Pop those chicken slices into a gallon freezer bag or sandwich them between saran wrap. With the textured side of a meat mallet, gently pound them until they’re about ½ inch thick. Make sure to pat them dry after—moisture is not your friend here!

5. Step 5: Season the Chicken
   Sprinkle them generously with Italian seasoning, salt, and pepper. This seasoning is where the magic starts, so don’t be shy!

6. Step 6: Dredge the Chicken
   Each piece now needs a nice coating from the flour mixture. Dredge them well on both sides, and give them a little shake or tap to lose any excess. You want a light dusting, not a full-on flour storm.

7. Step 7: Sear the Chicken
   Heat some olive oil in a large skillet on medium-high flame. Lay the chicken pieces in, giving them 4-5 minutes per side. You’re looking for a golden-brown crusty exterior, the kind that makes your mouth water. Once done, set them aside and let those tasty brown bits in the pan be—they’ll come in handy soon.

8. Step 8: Prepare the Garlic
   Lower the heat a tad and melt your butter in the same skillet. Toss in the garlic cloves and let them party in the pan for about 6-7 minutes, until they soften and start to caramelize just right.

9. Step 9: Create the Roux
   Once the garlic is ready, add the flour and whisk it around with a fork. You want to do this for 1-2 minutes until the raw flour smell disappears and it takes on a lovely golden hue.

10. Step 10: Build the Sauce
    Slowly introduce your chicken broth mixture to the garlic-flour blend, pouring it in splashes and stirring continuously. This ensures everything melds together smoothly without any unwanted lumps making an appearance.

11. Step 11: Add the Cream
    Pour in the heavy cream, then crank up the heat until it boils. Then reduce it to a gentle simmer. The sauce will start thickening and turning luscious right before your eyes.

12. Step 12: Mix in the Parmesan
    Now’s the time to introduce Parmesan cheese into the mix. Stir it in, letting it melt and infuse every bit of the sauce with creamy, cheesy goodness.

13. Step 13: Return the Chicken to the Pan
    Nestle the chicken back into its saucy home in the skillet. Don't forget to pour in any delicious juices that collected on the chicken's resting plate. Spoon that sauce over the top, making sure each piece gets a good coating.

14. Step 14: Simmer and Thicken
    Cover the skillet, and let the chicken simmer for another 5 minutes. This gives the flavors time to mingle and the sauce to thicken perfectly.

15. Step 15: Garnish and Serve
    Give it a final flourish with some fresh parsley, then serve alongside creamy mashed potatoes and roasted green beans. Enjoy the fruits of your labor with a big smile and an even bigger appetite!

Notes

Getting that perfect golden crust on the chicken can be tricky. Some folks don't pat their chicken dry completely, and that leaves it a little soggy. Remember to pat, pat, pat! A dry chicken breast is a crispy chicken breast.

Another common hiccup is forgetting to let the garlic caramelize just right. It’s a waiting game, these 6-7 minutes, but they're worth every second. Rush it, and you'll miss out on that sweet, nutty flavor.

When adding flour to the pan, it’s easy to get impatient and skip the full 1-2 minutes. But give it time, let it brown a bit, and wave goodbye to that raw flour taste.

Last but not least, resist the urge to dump in all the chicken broth mixture at once. Little splashes, my friend, and a gentle stir will keep your sauce smooth and lump-free. Enjoy the process, and your taste buds will thank you!