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–+ servings
A white Plate with creamy garlic chicken next to mashed potatoes and green beans.
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Creamy Garlic Chicken

This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 488kcal
Author: Stephanie

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 3 teaspoons Italian seasonings
  • ⅓ cup flour
  • 4 tablespoons Parmesan cheese shredded
  • 3 tablespoons olive oil

Sauce

  • 2 ½ cups chicken broth
  • 1 beef bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon EACH: Dried thyme, mustard powder
  • 3 tablespoons butter
  • 10 whole cloves garlic
  • 3 tablespoons flour
  • ½ cup heavy cream
  • ½ cup Parmesan cheese (optional)
US Customary - Metric

Instructions

Prep Work:

  • Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.
  • Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.

Cook the Chicken:

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce:

  • Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot, this will add more flavor to the sauce. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
  • Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
  • Add the chicken broth mixture (from step 1) in splashes, stirring continuously.
  • Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.
  • Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.
  • Garnish with parsley and serve with mashed potatoes and roasted green beans!

Notes

Pro Tips
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Mushrooms make a great addition, I like to sauté them separately and stir them into the sauce at the very end. (Or make my Mushroom Chicken!)
  • This recipe is in The Cozy Cookbook on page 99!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
  • You can reheat from frozen in the microwave at 50% power. You can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20 minutes or so.
Nutritional information is an estimate and is per serving. This recipe makes 4 servings.

Nutrition

Calories: 488kcal | Carbohydrates: 18g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1860mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg