Creamy Garlic Chicken
Tender, golden-seared chicken cutlets enveloped in a velvety garlic-infused cream sauce, enriched with savory Parmesan and aromatic herbs. This one-skillet dish strikes a balance between simplicity and indulgence, enhanced by slow-caramelized whole garlic cloves for depth and elegance.
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Servings: 4
Ingredients
Chicken
- 4 tablespoons Parmesan cheese shredded
- 2 large boneless skinless chicken breasts
- ⅓ cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 3 teaspoons Italian seasoning
Sauce
- ½ teaspoon dried mustard powder
- 3 tablespoons flour
- 10 whole garlic cloves
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese optional
- 2 ½ cups chicken broth
- 1 teaspoon low-sodium soy sauce or substitute with Worcestershire sauce
- 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
- ½ teaspoon dried thyme
- 1 teaspoon onion powder
Instructions
Prep Work:
- In a large liquid measuring cup, combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- On a plate, mix the flour and Parmesan cheese together. Measure and organize all remaining ingredients before starting.
Cook the Chicken:
- Slice each chicken breast lengthwise to yield 2–3 thinner cutlets. Cover them with plastic wrap and use the textured side of a meat mallet to pound each to an even ½-inch thickness. Pat the cutlets dry with paper towels.
- Season both sides with salt, pepper, and Italian seasoning. Lightly dredge each piece in the flour-Parmesan mixture, shaking off the excess.
- In a large skillet over medium-high heat, heat the olive oil. Sear the chicken in batches for 4–5 minutes per side, or until they develop a golden crust. Transfer to a plate and set aside.
Prepare the Sauce:
- Reduce heat to medium or medium-low and add the butter to the same skillet. As it melts, gently scrape up the browned bits from the bottom using a silicone spatula to incorporate flavor into the sauce.
- Add the garlic cloves and cook, stirring occasionally, for 6–7 minutes until softened and lightly caramelized.
- Sprinkle in the flour and cook for 1–2 minutes to eliminate any raw flour taste.
- Slowly pour in the prepared broth mixture, stirring constantly to maintain a smooth consistency.
- Stir in the cream and bring the sauce to a gentle boil. Reduce heat to low and gradually fold in the Parmesan cheese until melted and well combined.
- Return the seared chicken and any accumulated juices to the skillet. Spoon sauce over the chicken. Partially cover and let simmer for 5 minutes to reheat and meld flavors.
- Garnish with freshly chopped parsley if desired. Serve hot with mashed potatoes and roasted green beans.
Notes
Pro Tips
Substitute 3–4 smaller chicken breasts if large ones are unavailable.
Sautéed mushrooms may be stirred into the finished sauce for additional umami flavor.
This dish appears in The Cozy Cookbook on page 99.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze for up to 3 months. Reheat gently in the microwave at 50% power or thaw overnight and warm in a covered, greased casserole dish at 350°F for about 20 minutes.