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This easy creamy garlic chicken combines tender, pan-seared chicken breasts with a velvety garlic-infused sauce. The dish is packed with rich, herby flavors, making it a perfect choice for weeknight meals or special dinners. Serve it with mashed potatoes and roasted vegetables for a wholesome, satisfying meal thatu2019s sure to please.

Ingredients

Chicken:

2 large boneless, skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasoning
1/3 cup flour
4 tablespoons shredded Parmesan cheese
3 tablespoons olive oil

Sauce:

2 1/2 cups chicken broth
1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
1/2 teaspoon each: dried thyme, mustard powder
3 tablespoons butter
10 whole garlic cloves
3 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese (optional)

Instructions

Prep Work:

In a large measuring cup with a spout, combine chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.
On a plate, mix flour and Parmesan cheese. Measure out remaining ingredients before starting.

Cook the Chicken:

Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to 1/2-inch thickness. Pat dry.
Season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge in the flour mixture, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden and crispy. Remove and set aside.

Make the Sauce:

Melt butter in the same skillet over medium to medium-low heat. Use a silicone spatula to scrape up browned bits for added flavor.
Add garlic cloves and caramelize for 6-7 minutes until softened.
Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth mixture in small splashes, stirring continuously.
Stir in the heavy cream. Bring the sauce to a gentle boil, then reduce heat to low. Gradually add Parmesan cheese, stirring until smooth.

Finish the Dish:

Return the chicken to the skillet, including any juices from the resting plate. Spoon sauce over the chicken.
Partially cover and simmer for 5 minutes until the chicken is heated through and the sauce thickens.
Garnish with parsley and serve hot with mashed potatoes and roasted green beans.

Why You’ll Love This Recipe

Rich and flavorful: The creamy garlic sauce perfectly complements the crispy, seasoned chicken.
Easy and elegant: Great for a weeknight meal or a dinner party.
Customizable: Adjust ingredients to suit your taste or dietary preferences.

Tips

Pound the chicken evenly: Ensures uniform cooking and prevents drying out.
Use fresh garlic: Whole cloves caramelize beautifully, adding a depth of flavor.
Don’t rush the sauce: Gradually adding the broth and stirring helps achieve a smooth consistency.

Variations and Substitutions

Protein swaps: Try boneless pork chops or chicken thighs instead.
Dairy-free: Substitute heavy cream with coconut milk and omit Parmesan cheese.
Vegetarian option: Replace chicken with thick-cut cauliflower steaks or portobello mushrooms.
Add veggies: Stir in spinach, sun-dried tomatoes, or mushrooms for extra texture and flavor.

FAQs

Can I make this dish ahead of time?
Yes! Prepare the chicken and sauce separately. Store in airtight containers in the refrigerator for up to 2 days. Reheat gently to combine.

What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.

Can I freeze this dish?
The sauce may change texture when frozen due to the cream. If freezing, omit the cream and add it when reheating.

Serving Suggestions

Pair with buttery mashed potatoes, roasted green beans, or a side of garlic bread.
Add a fresh garden salad with a tangy vinaigrette to balance the richness.
Serve with a crisp white wine like Sauvignon Blanc or a light Chardonnay.