Description
This Creamy Garlic Chicken is rich, flavorful, and melt-in-your-mouth tender. Juicy, pan-seared chicken breasts are simmered in a velvety garlic-Parmesan cream sauce with savory herbs and spices. A perfect one-pan meal for cozy nights or dinner parties.
Keywords: creamy garlic chicken, skillet chicken recipe, garlic parmesan chicken, easy chicken dinner, one pan creamy chicken
Ingredients
For the Chicken:
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2-3 boneless, skinless chicken breasts
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1/2 cup flour
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1/4 cup Parmesan cheese, grated
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Italian seasoning, salt, and pepper, to taste
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Olive oil, for searing
For the Sauce:
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2 tbsp butter
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6-8 garlic cloves, whole
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1 tbsp flour
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1 cup chicken broth
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1 bouillon cube
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1 tbsp soy sauce
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1/2 tsp onion powder
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1/2 tsp mustard powder
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1/4 tsp dried thyme
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1 cup heavy cream
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1/2 cup Parmesan cheese, grated
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Fresh parsley, chopped (for garnish)
Instructions
Prep Work:
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In a measuring cup, combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme.
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On a plate, mix the flour and Parmesan cheese. Prepare all ingredients before starting.
Cook the Chicken:
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Slice chicken breasts in half lengthwise to make thinner cutlets. Pound each to ½ inch thickness between plastic wrap. Pat dry.
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Season both sides with Italian seasoning, salt, and pepper. Dredge in the flour-Parmesan mixture.
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Heat olive oil in a large skillet over medium-high. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Make the Sauce:
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Reduce heat to medium. Melt butter in the same skillet. Scrape the bottom to loosen browned bits.
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Add garlic cloves and cook for 6–7 minutes until softened and caramelized.
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Stir in flour and cook for 1–2 minutes to eliminate raw taste.
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Slowly pour in the chicken broth mixture, stirring continuously.
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Stir in the heavy cream and bring to a gentle boil. Reduce heat and gradually stir in Parmesan until smooth.
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Return chicken and juices to the pan. Spoon sauce over, cover partially, and simmer for 5 minutes.
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Garnish with fresh parsley and serve warm.
Notes
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For a milder garlic flavor, use roasted garlic.
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Great served over mashed potatoes, pasta, or rice.
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Leftovers keep well in the fridge for up to 3 days.
