Description
This Creamy Garlic Chicken recipe features tender, seared chicken breasts cooked in a rich and flavorful garlic-infused cream sauce with Parmesan cheese and Italian seasonings. Perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- Italian seasonings, to taste
Sauce
- 10 whole cloves of garlic
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 2 ½ cups chicken broth
- ½ cup heavy cream
- Olive oil, for searing
- Butter, for sautéing
- Beef bouillon (amount not specified, estimated 1 teaspoon)
- Soy sauce (estimated 1 tablespoon)
- Onion powder (estimated ½ teaspoon)
- Thyme (estimated ½ teaspoon, dried)
- Mustard powder (estimated ¼ teaspoon)
Instructions
- Season the chicken: Season the boneless skinless chicken breasts evenly with salt, pepper, and Italian seasonings to enhance the flavor before cooking.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook each side for 5-7 minutes until golden brown. Once done, remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add butter and the whole garlic cloves. Cook, stirring occasionally, until the garlic becomes caramelized and fragrant but not burnt, releasing deep flavor into the butter.
- Make the roux and sauce base: Sprinkle the flour into the skillet and stir to combine with the butter and garlic, creating a roux. Gradually whisk in the chicken broth ensuring the sauce becomes smooth without lumps.
- Add seasonings and simmer: Stir in the beef bouillon, soy sauce, onion powder, thyme, and mustard powder. Let the sauce simmer for a few minutes to allow the flavors to blend and thicken slightly.
- Finish the sauce and cook chicken through: Stir in the heavy cream and shredded Parmesan cheese until the sauce is creamy and well combined. Return the seared chicken breasts to the skillet and cook in the sauce until the chicken is fully cooked through, about 5-7 more minutes, spooning sauce over the chicken to keep it moist.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a thicker sauce, simmer longer or add a bit more flour when making the roux.
- Garlic cloves can be minced for a stronger garlic flavor instead of caramelized whole cloves if preferred.
- Serve this dish with pasta, mashed potatoes, or crusty bread to enjoy the creamy sauce fully.
