Creamy Garlic Chicken
This Creamy Garlic Chicken is for all the people who love gravy and garlic. Try this recipe and see what happens. You will want to make this every week.
The garlic cloves give the sauce the best gourmet flavor without making it too strong. The flavor is nice and mild because the cloves are whole. Before the sauce is made, they are also caramelized a little bit, which adds a hint of sweetness and makes everything taste better.
This Creamy Garlic Chicken is covered in a thick, tasty gravy that you can make all in one skillet. Caramelized garlic cloves add just the right amount of gourmet flavor.
I believe this is your new favorite way to cook chicken.
Ingredients
- 2 big chicken breasts with no bones or skin
- Salt and pepper
- 3 teaspoons of Italian spices
- ⅓ cup of flour
- Four tablespoons Shredded parmesan cheese
- 3 tablespoons of olive oil
- 2 1/2 cups of chicken broth
- 1 cube of beef bouillon or 1 tsp of better than bouillon
- 1 teaspoon of low-sodium soy sauce can be used in place of Worcestershire sauce.
- 1 teaspoon of onion powder
- ½ teaspoon of mustard powder and dried thyme
- 3 tablespoons of butter
- 10 whole cloves of garlic
- 3 tablespoons of flour
- ½ cup of heavy cream
- 1/2 cup of Parmesan cheese (optional)
Instructions
- Put the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a big measuring cup with a spout and set it aside.
- Put the flour and Parmesan cheese on a plate and measure out the other ingredients before you start.
- Cut the chicken in half lengthwise to make two or three thinner pieces. Use the textured side of a meat mallet to pound it to ½ inch thick and then cover it with plastic wrap. Dry completely.
- Add Italian seasoning and salt and pepper to each side.
- Dredge in the flour mix and shake off any extra.
- Put olive oil in a big skillet and turn the heat up to medium-high. Sear the chicken in groups for 4 to 5 minutes on each side, or until a golden crust forms. Put aside.
- Over medium to medium-low heat, melt the butter in the skillet. To add more flavor to the sauce, use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them cook for 6 to 7 minutes, until they are soft and caramelized.
- Add the flour and cook for 1 to 2 minutes, or until the smell of raw flour is gone.
- While stirring constantly, add the chicken broth mixture from step 1 in small amounts.
- Add the cream and mix. Bring to a boil, then turn the heat down to low.
- Slowly mix in the Parmesan cheese.
- Put the chicken back in the pan with the juices from the plate. Put the sauce on top. Partially cover and let it simmer for 5 minutes.
- Serve with mashed potatoes and roasted green beans on the side, and top with parsley.
How to Sear the Chicken
For a nice even sear and golden color, change the heat up and down a little bit during cooking.
We want the leftovers in the pot to be brown, not black. The “fond” that stays in the pan adds a lot of flavor to the sauce.
I would rather cook chicken at a lower temperature for a longer time than at a very high temperature, which can cause oil to splatter and burn. Start with medium-high heat and lower it a little if you need to. You can always raise it again later.
The chicken isn’t ready to be moved yet because it’s still getting a crispy crust. Let it go on its own so you don’t rip the chicken’s skin.
Helpful tips
- If you have small chicken breasts, you might want to use 3 or 4 instead of 2 big ones.
- Serve this meal with mashed potatoes and roasted vegetables like green beans.
- Adding mushrooms to this gravy is a great idea. I like to cook them separately and then mix them into the sauce at the end. Cooking them separately keeps their color, texture, and taste.
- You can find this recipe on page 99 of The Cozy Cookbook.
Keep
You can keep it in an airtight container in the fridge for up to three days or in the freezer for up to three months.
You can freeze this meal. I microwave it from frozen, or you can thaw it overnight and then reheat it in a casserole dish that has been lightly greased and covered at 350°F for 20 to 25 minutes.