This Creamy Garlic Chicken
This Creamy Garlic Chicken is for everyone who loves gravy and garlic. You have to try this recipe. You will want to make this every week.
The garlic cloves give the sauce the best gourmet flavor without making it too strong. The flavor is nice and mild because the cloves are whole. Before the sauce is made, they are also caramelized a little, which adds a touch of sweetness and makes everything taste better.
I think this is going to be your new favorite way to cook chicken. Scroll down to find out how to make it, get tips on how to sear chicken perfectly, and more!
Ingredients
- Two big chicken breasts without bones or skin
- Salt and pepper
- 3 teaspoons of Italian spices
- One-third of a cup of flour
- 4 tablespoons Shredded Parmesan cheese
- 3 tablespoons of olive oil
- 2 1/2 cups of chicken broth
- 1 cube of beef bouillon or 1 teaspoon of better than bouillon
- 1 teaspoon of low-sodium soy sauce instead of Worcestershire sauce.
- 1 teaspoon of onion powder
- ½ teaspoon of dried thyme and mustard powder each
- 3 tablespoons of butter
- Ten whole garlic cloves
- 3 tablespoons of flour
- ½ cup of heavy cream
- ½ cup of Parmesan cheese (optional)
Instructions
- Put the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set it aside.
- Put the flour and Parmesan cheese on a plate and measure out the other ingredients before you start.
- Cut the chicken in half lengthwise to make two or three thinner pieces. Wrap it in plastic and pound it with the textured side of a meat mallet until it is 1/2 inch thick. Dry off completely.
- Add Italian seasoning and salt and pepper to each side. Dredge in the flour mixture and shake off the extra.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken in batches for 4–5 minutes on each side, or until a golden crust forms. Put it away.
- Put the butter in the skillet and heat it over medium to medium-low heat. To make the sauce taste better, use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them cook for 6–7 minutes until they are soft and brown.
- Add the flour and cook for 1 to 2 minutes, or until the smell of raw flour goes away.
- Add the chicken broth mixture (from step 1) in small amounts, stirring all the time.
- Add the cream and mix. Bring to a boil, then turn the heat down to low. Slowly mix in the Parmesan cheese.
- Put the chicken back in the skillet with the juices from the plate. Put the sauce on top with a spoon. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and roasted green beans!
How to Sear the Chicken
For a nice, even sear and golden color, change the heat up and down a little bit while the food is cooking.
We want the pot to have brown (not black) leftovers. The “fond” that stays in the skillet adds a lot of flavor to the sauce.
I would rather cook chicken at a lower temperature for a longer time than at a very high temperature, which can cause burning and oil to splatter. Start with medium-high heat and lower it a little bit if you need to. You can always raise it again later.
You can’t move the chicken yet because it’s still getting a crispy crust. Let it go on its own so you don’t tear the chicken’s skin.
Helpful Tips
- If the chicken breasts are smaller, you might want to use three or four instead of two large ones.
- You can serve this meal with mashed potatoes and roasted vegetables like green beans.
- Adding mushrooms to this gravy is a great idea. I like to cook them separately and then add them to the sauce at the end. If you cook them separately, they will keep their color, texture, and taste.
- You can find this recipe on page 99 of The Cozy Cookbook!
Keeping
You can keep it in the fridge for up to three days or freeze it for up to three months.
This food freezes well. You can reheat frozen food in the microwave, or you can thaw it overnight and then heat it up in a covered casserole dish with a little oil at 350°F for 20 to 25 minutes.
