Creamy Garlic Chicken Recipe

This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible. Garlic lovers unite!This creamy garlic chicken is ready in about 30 minutes. In my opinion, it’s good enough to serve company, but it’s also one of those dishes that work for a quick weeknight dinner.

So, I have a fairly large backlog of recipes to write up, but I posted a sneak peak of this garlic chicken recipe on my Instagram stories a couple of days ago, and I got multiple positive responses. I decided to post this one ASAP instead of leaving people hanging.

How to make creamy garlic chicken

I cut the chicken breasts in half lengthwise like I do with similar recipes (such as my creamy Tuscan garlic chicken, this creamy bacon chicken, and my creamy Dijon rosemary chicken) – in my opinion it’s easier than pounding the chicken breasts or leaving them whole. The chicken cooks faster and more evenly, so it remains tender and melt-in-your-mouth.

You dredge the chicken pieces in flour and pan-fry them in butter and oil until they’re golden, then take them out of the pan.

The garlic cloves are then lightly browned and then you add the sauce ingredients.

Creamy Garlic Chicken Recipe
This is delicious! I’ve made it several times with mashed potatoes and sauteed green beans. My kids favorite new meal

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Ingredients

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 4 tablespoons flour (all purpose or plain)
• 1/2 teaspoon Black cracked pepper
• 1 teaspoon garlic powder  

For The Sauce:

• 5 tablespoons olive oil
• 1 small onion finely chopped
• 2 tablespoons butter
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 2 tablespoons fresh parsley, to serve
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1 1/4 cup chicken broth (stock)
• 1/2 cup finely grated fresh Parmesan cheese   

Instructions

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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