Some nights I just want something creamy and easy for supper. This Creamy Garlic Chicken Recipe hits the spot with butter, garlic, and heavy cream, plus Parmesan cheese. So, yummy. And perfect for a weeknight dinner.
When it comes to comfort food, this chicken recipe is one of my favorites. Be sure to drape the chicken with lots of the garlic and onion cream sauce. And then be sure to mop it up with a piece of hard, crusty bread. Yum! I like to serve this dish with a favorite pasta or mashed potatoes and a leafy green salad.
This recipe is also a great choice for a weeknight dinner as it will take just about 35 minutes from stove to table.
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Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. When browning chicken, my favorite cooking vessel is my cast iron skillet. So be sure to use yours, if you have one. An enameled cast iron casserole pan also works well.
Prepare the Ingredients
Grate the fresh parmesan with a fine-edged zesting tool. Using a sharp knife and cutting board, thinly slice the sweet onion. Slice 6-8 cloves of garlic. Set aside until time to make the sauce.
If using bouillon cubes, add cubes to boiling water to make 1 1/2 cups chicken broth.
Brown the Chicken
Although not necessary, as an added step, you may flatten the chicken breast for faster cooking by using a meat tenderizing hammer. This will cut your cooking time down by approximately 5-6 minutes.
When I tenderize chicken, I like to place the chicken pieces in a heavy freezer bag before flattening it to help keep messy splatters to a minimum.
In a large shallow bowl or plate, mix together the all-purpose flour, grated Parmesan cheese, seasoned salt, garlic powder, and freshly ground black pepper.
Dredge chicken in the flour mixture. Heat a large skillet over medium-high heat with olive oil and butter. Cook chicken until golden on each side, about 7-10 minutes on each side. Transfer to a platter and keep warm. (If using tenderized chicken that has been flattened, you’ll want to cook for approximately 5-7 minutes on each side.)
When I need to brown chicken I like to use my cast iron skillet, which holds its temperature really well and cooks chicken like none other. How many grandmothers have told their family to cook chicken in a cast iron skillet? There’s a reason for that. Believe me.
Prepare the Creamy Garlic Sauce
Using the same skillet, reduce heat to medium, and sauté the sliced sweet onion and garlic until tender, 2-3 minutes. Sprinkle flour over mixture and stir to make a roux, allowing to cook for 30-60 seconds. Add the chicken broth to the the roux and stir to combine, using spoon to deglaze the pan. Heat on medium low until reduced in half, 5-7 minutes.
Lower heat to simmer. Pour in the heavy cream. Bring the sauce to a gentle simmer, stirring to combine. Season with kosher salt and freshly ground black pepper as needed.
Nestle browned chicken into the cream sauce and continue simmering for 3-4 minutes until sauce is at the desired thickness.
To serve, garnish with fresh Parmesan and dried or fresh parsley. Serve with pasta, such as egg noodles or Mashed Potatoes, This recipe will serve 4 people.
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Creamy Garlic Chicken
Ingredients
- 4 whole boneless chicken breast
- 1/2 cup all-purpose flour
- 1/4 cup Parmesan cheese finely grated
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon Freshly Ground Black Pepper
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion thinly sliced
- 6-8 cloves garlic sliced
- 2 tablespoons all-purpose flour
- 2 cubes chicken bouillon + water or 1 1/2 cups chicken stock
- 3/4 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese finely grated
- 2 teaspoons dried parsley or 2 tablespoons fresh parsley
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Grate 1/4 cup (25 g) Parmesan cheese with a fine-edged zesting tool.
- Using a sharp knife and cutting board, thinly slice the 1 medium (1 medium) sweet onion. Slice 6-8 cloves (6-8 cloves) garlic. Set aside until time to make the sauce.
- If using bouillon cubes, add 2 cubes (2 cubes) chicken bouillon + waterboiling) to make 1 1/2 cups chicken broth.
- Although not necessary, as an added step, you may flatten 4 whole (4 whole) boneless chicken breast for faster cooking by using a meat tenderizing hammer. This will cut your total browning time down by approximately 5-6 minutes.
- In a large shallow bowl, mix together the 1/2 cup (62.5 g) all-purpose flour, grated Parmesan cheese, 1 teaspoon (4.93 ml) seasoned salt, 1 teaspoon (4.93 ml) garlic powder, and 1/2 teaspoon (2.46 ml) Freshly Ground Black Pepper. Dredge chicken in the flour mixture.
- Heat a large skillet over medium-high heat with 6 tablespoons (88.72 ml) Extra Virgin Olive Oiland 2 tablespoons (29.57 ml) butter. Cook chicken until golden on each side, about 7-10 minutes on each side. Transfer to a platter and keep warm. (If you tenderized the chicken breasts, your cooking time will be 5-7 minutes on each side, approximately.)
- Using the same skillet, reduce heat to medium, and sauté the sliced sweet onion and garlic until tender, 2-3 minutes, adding 2 tablespoons (29.57 ml) extra virgin olive oil as needed.
- Stir in 2 tablespoons (29.57 ml) all-purpose flour to make a roux, allow to cook for 30-60 seconds.
- Add the chicken broth to the roux and whisk to combine, stirring the bottom of the pan to deglaze it. Heat on medium low until sauce is reduced in half, 5-7 minutes.
- Lower heat to simmer. Pour in the 3/4 cups (1.77 dl) heavy cream. Bring the sauce to a gentle simmer, stirring to combine. Season with 1/2 teaspoon (2.46 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper as desired.
- Nestle chicken in the cream sauce and continue simmering for 3-4 minutes until sauce is at the desired thickness.
- To serve, garnish with 1/2 cup (50 g) Parmesan cheese and 2 teaspoons (9.86 ml) dried parsley or fresh parsley. Serve with egg noodles or mashed potatoes, Serves 4.
Nutrition
Notes
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