Creamy Garlic Chicken Recipe

This Creamy Garlic Chicken is for everyone who loves gravy (and garlic!). You should try this recipe. You’ll 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 subtle because the cloves are whole. They’re also caramelized a little bit before the sauce is made, which makes everything taste a little sweet and rounds it out.

I think this is going to be your new favorite way to cook chicken. Scroll down to find out how to make it, get tips on how to sear chicken perfectly, and other PRO tips!

This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that’s easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.

Look at the recipe card below this post for the amounts of each ingredient and full instructions.

Ingredients

• 2 large boneless skinless chicken breasts
• Salt/Pepper
• 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 tsp 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 garlic cloves
• 3 tablespoons flour
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)

Preparation Work & Cooking Instructions

Prep Work:

1. Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.
2. Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.

Cook the Chicken:

1. Cut the chicken in half lengthwise to make 2 to 3 thinner pieces. Put plastic wrap over it and pound it with the rough side of a meat mallet until it is 1/2 inch thick. Pat completely dry.
2. Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce:

1. Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot to add more flavor to the sauce. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
2. Add the flour and cook for 1-2 minutes until the raw flour smell is gone.
3. Add the chicken broth mixture (from step 1) in splashes, stirring continuously.
4. Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.
5. Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.
6. Garnish with parsley and serve with mashed potatoes and roasted green beans!

Tips For Searing the Chicken

• Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
• We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
• I’d 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 at medium-high and lower the heat as needed. You can always increase it again later.
• If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on its own to avoid tearing the surface of the chicken.

Pro Tips

• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
• Serve this meal with mashed potatoes and roasted vegetables such as green beans.
• Mushrooms make a great addition to this gravy. I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
• This recipe is in The Cozy Cookbook on page 99!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• This meal does freeze well. I reheat from frozen in the microwave, or you can thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350°F for 20-25 minutes.