- For the chicken
- large chicken breasts halved horizontally 2-3
- All purpose flour 4 tbsp
- Parmesan cheese 4 tbsp
- Salt 2 tsp • 1 kcal
- Garlic powder 1 tsp
- freshly cracked black pepper 1/2 tsp
- For the garlic sauce
- Chicken broth 1 1/4 cup
- Half and half 1 1/4 cup
- Parmesan cheese 1/2 cup
- Olive oil 5 tbsp
- Butter 2 tbsp • 717 kcal
- Onion, finely chopped 1
- a whole head of garlic peeled and divided into 10-12 cloves
- To garnish
- Chopped fresh parsley
This ultra-luxurious creamy garlic chicken recipe is a must-try if you're looking for a simple dinner with flavor galore. Frying the chicken breasts in butter and olive oil gives them a gorgeous crispy crust which acts as the perfect foil to all that rich creamy sauce. You can even let the sauce simmer a little longer to make it extra thick. Although the recipe calls for a decent amount of garlic, the flavor hits just right, without overwhelming the palate. This easy dish is terrific as a quick weeknight dinner that doubles up as a meal you can serve when you're entertaining guests.
What to Serve with Creamy Garlic Chicken
One of the great things about this creamy garlic chicken is the fact it's so versatile. Serve it over pasta or rice, with potatoes or roasted veggies. If you're cutting carbs, it's also delicious with cauliflower rice and zucchini noodles.
Tips for Making Creamy Garlic Chicken
– Use boneless, skinless chicken breasts in this recipe.
– When deglazing the pan, make sure to scrape up any brown bits stuck to the bottom – they're the secret to incredible flavor in your sauce.
– Grate the Parmesan cheese yourself. When freshly grated at home, cheese melts much, much more evenly.
– To make this delicious dish even healthier, you can toss in some sautéed mushrooms or a handful of spinach.
How to Make Chicken in Garlic Sauce
In a small bowl, mix the flour and Parmesan cheese.
Season the chicken breasts with salt, pepper, and garlic powder, then coat with flour mixture.
In a large pan, heat 2 tablespoons of oil and 1 tablespoon of butter over medium-high heat. Fry 2 to 3 of the chicken until golden brown and cooked through. Set aside. Wipe down the pan to remove excess oil and repeat with the remaining chicken.
Saute the onions over medium heat until they become soft. Pour a splash of olive oil over the onions, stir, then add 6 cloves of crushed garlic cloves and the whole garlic cloves to the pan. Cook until fragrant, about 2 to 3 minutes.
Pour in the chicken broth and simmer until it reduces by half. Lower the heat and stir in the half and half. Simmer for 2 to 3 minutes, stirring occasionally. Sprinkle in the Parmesan and cook the sauce until the cheese melts. Add salt and pepper to taste.
Place the chicken breasts back in the pan and let them simmer in the sauce for about 3 minutes.
To serve, garnish with parsley.