Creamy Garlic Chicken
This Creamy Garlic Chicken is dedicated to all of the gravy (and garlic!) lovers out there. Wait until you try this recipe. You’re going to want to make this every week. The garlic cloves add the best gourmet flavor to the sauce without overpowering it. Since the cloves are whole, the flavor is nice and subtle. They’re also caramelized a bit before the sauce is made, which brings out a hint of sweetness and rounds everything out. I think you’ve just found your new favorite chicken recipe. Scroll down to see how it’s made, tips for perfectly seared chicken, and other PRO tips!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings. Dredge in flour/Parmesan cheese mixture. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. Melt butter in the skillet and use a silicone spatula to “clean” the bottom of the pot. Add garlic cloves. Cook and caramelize for 6-7 minutes.
Add flour to the butter mixture and whisk to combine. Cook for 1-2 minutes. Add the chicken broth, beef bouillon cube, and seasonings in splashes. Stir in the heavy cream. Bring to a boil, reduce to a simmer.
Reduce heat to low and stir in the Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover and cook for 5 minutes. Garnish with fresh parsley and serve with mashed potatoes!
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 would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter. Start at medium -high and decrease heat slightly 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 it’s own to avoid tearing the surface of the chicken.
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, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Garlic Peeler– Makes it really easy to peel a lot of garlic all at once in seconds. Easy to store and clean too! Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. My Favorite Chef Knife
