Introduction

Creamy Garlic Chicken is a comforting and flavorful dish perfect for a cozy dinner. Tender chicken breasts are seared to golden perfection and smothered in a rich, garlicky Parmesan sauce for a satisfying meal the whole family will love.

A white bowl on a white marbled surface contains three main parts: on the left, a piece of browned chicken breast covered in thick beige gravy with herbs sprinkled on top; on the right, a mound of creamy white mashed potatoes topped with light brown gravy and black pepper, with a silver fork resting on the bowl's edge near the potatoes; at the top, a neat pile of glossy green beans. The white cloth is slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons Parmesan cheese (shredded)
3 tablespoons olive oil
2 ½ cups chicken broth
1 beef bouillon cube (or 1 teaspoon better than bouillon)
1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

Instructions

Step 1: In a large measuring cup with a spout, combine the chicken broth, beef bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set aside. On a plate, mix together the flour and 4 tablespoons Parmesan cheese. Measure out remaining ingredients before starting.
Step 2: Slice each chicken breast in half lengthwise to create 2–3 thinner slices. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat the chicken dry with paper towels.
Step 3: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in the flour and Parmesan mixture, tapping off any excess.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside.
Step 5: Lower heat to medium or medium-low. In the same skillet, melt the butter and use a spatula to scrape up any browned bits from the bottom. Add the whole garlic cloves and cook, stirring occasionally, until softened and caramelized, about 6-7 minutes.
Step 6: Stir in 3 tablespoons flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the prepared chicken broth mixture in splashes, stirring constantly to avoid lumps.
Step 7: Pour in the heavy cream and bring the sauce to a boil. Then reduce heat to low and slowly stir in the Parmesan cheese until melted and smooth.
Step 8: Return the cooked chicken to the skillet along with any accumulated juices. Spoon sauce over the chicken, partially cover the skillet, and let simmer gently for 5 minutes to meld flavors.
Step 9: Garnish with fresh parsley if desired and serve warm. This dish pairs wonderfully with mashed potatoes and roasted green beans.

Tips & Variations

For extra flavor, marinate the chicken in Italian seasoning and garlic powder for 30 minutes before cooking.
If you prefer a thicker sauce, reduce the chicken broth by simmering it separately before adding to the skillet.
Swap heavy cream for half-and-half for a lighter version, but the sauce will be less rich.
Use fresh garlic instead of whole cloves for a more intense garlic flavor by mincing 3-4 cloves and adding with the butter.

Storage

Store leftover creamy garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to prevent the sauce from separating. Adding a splash of chicken broth or cream when reheating can help restore the sauce’s creaminess.

How to Serve

A white cast iron pan filled with four browned chicken breasts covered in a thick, creamy light brown sauce with small bits of herbs throughout. The chicken is partially submerged in the sauce, which also contains whole small garlic cloves scattered around. A silver spoon rests on the right side of the pan, slightly dipping into the sauce. The pan sits on a white marbled surface with a soft, crumpled white cloth under the left handle and three garlic bulbs in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add more moisture. Adjust cooking time as needed, ensuring thighs reach an internal temperature of 165°F (74°C).

Is this sauce gluten-free?

The recipe uses flour to thicken the sauce, so it is not gluten-free as written. You can substitute with a gluten-free flour blend or cornstarch for thickening if needed.