Description
This creamy garlic chicken recipe is irresistibly flavorful, featuring tender seared chicken breasts smothered in a rich, garlicky cream sauce enhanced with Parmesan cheese. Perfect for a comforting dinner, it pairs beautifully with mashed potatoes, pasta, or green vegetables.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, sliced in half lengthwise
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Dredging
- 1/3 cup all-purpose flour
Cooking Fats
- 2 Tablespoons olive oil, divided
- 2 Tablespoons salted butter, divided
Garlic and Sauce
- 2 whole heads garlic, peeled (about 20–24 cloves)
- 1 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thinner cutlets. If using smaller chicken breasts, pound them gently to even thickness. Season both sides evenly with kosher salt and freshly ground black pepper.
- Dredge the Chicken: Place the all-purpose flour in a shallow dish. Dip each chicken breast into the flour, coating both sides thoroughly and shaking off any excess flour. Discard any unused flour.
- Sear the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of salted butter in a large skillet over medium-high heat. When hot and butter melted, add the chicken cutlets. Leave them undisturbed for 2-4 minutes until golden brown on the bottom, then flip and cook the other side for another 2-4 minutes. Remove the chicken from the skillet and set aside; it will finish cooking later.
- Cook the Garlic: Reduce the heat to medium or medium-low. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted and hot, add the whole peeled garlic cloves. Cook for 3-5 minutes, stirring frequently, until the garlic is nicely browned but not burnt.
- Make the Sauce Base: Pour in the chicken broth, add lemon juice, garlic powder, and onion powder. Bring the mixture to a simmer and allow it to bubble gently for 4-5 minutes until reduced by half.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until fully combined and smooth. Nestle the seared chicken cutlets back into the pan, spooning sauce over the top. Simmer gently for 5 more minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Garnish with freshly chopped parsley if desired. Serve hot with your favorite sides such as mashed potatoes, pasta, or steamed green vegetables like asparagus, green beans, or broccoli.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze in a suitable container for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 325°F oven for 20-25 minutes or microwave until heated through.
- Other Proteins: This recipe also works well with pork chops, salmon, shrimp, or steak using the same technique.
- Vegetable Add-Ins: Add sautéed mushrooms after cooking the chicken or wilt spinach in the chicken broth before adding cream and chicken back to the pan for extra veggies.
