Creamy Garlic Chicken Breasts
Your chicken life might be incomplete with these Creamy Garlic Chicken Breasts. Chicken is dipped in flour and parmesan mixture, then fried until crispy and cooked through, finally cooked in a creamy sauce of half and half, parmesan, chicken broth, garlic, butter, olive oil and parsley. The food finishes off when chicken is completely tossed in the thicken sauce. Who can resist it? My family can’t.
I first tasted this chicken at dinner at my sister’s home. It’s actually a family weekend gathering. She treated us with this and I fell for it right. Loaded with flavors and tastes, the chicken almost melts in my mouth. Not just that, it’s served alongside few side dishes, including pasta, noodles, and steamed vegetables. Each of us can choose one that we prefer. I’m a big fan of chicken and pasta, then, have no reason to refuse this perfect mix for dinner. Yummy!
If you are finding for a good chicken dish that’s great to make any time of the year, these creamy garlic parmesan chicken breasts are the way to go. I’ve made it for dinner many times and it still got us hooked. My kids go crazy for it and my husband gives it an absolute yes. And, you, ready to give it a try?
Creamy Garlic Chicken Breasts
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings15
minutes20
minutes458
kcalYour chicken life might be incomplete with these Creamy Garlic Chicken Breasts. Chicken is dipped in flour and parmesan mixture, then fried until crispy and cooked through, finally cooked in a creamy sauce of half and half, parmesan, chicken broth, garlic, butter, olive oil and parsley. The food finishes off when chicken is completely tossed in the thicken sauce.
Ingredients
- For Chicken
2-3 large boneless and skinless chicken breasts, halved horizontally to make 4
4 tablespoons finely grated fresh Parmesan cheese
4 tablespoons flour (all purpose or plain)
2 teaspoon salt
1/2 teaspoon Black cracked pepper
1 teaspoon garlic powder
- For Sauce
5 tablespoons olive oil
2 tablespoons butter
1 1/4 cup chicken broth (stock)
1 1/4 cup half and half or heavy cream (or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
1 small onion, finely chopped
1 whole head of garlic, peeled and divided into 10-12 cloves
2 tablespoons fresh parsley, to serve
Directions
- Season chicken with salt, garlic powder and pepper.
- Combine flour and parmesan cheese in a shallow bowl. Dredge chicken in flour mixture; shake off excess.
- Heat 2 tbsp. oil and 1 tbsp. butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Add 2-3 chicken breasts and fry for about 4-5 minutes on each side, until golden, cooked through and no longer pink. Transfer to a warm plate and set aside. Repeat with remaining chicken and oil.
- Reduce heat to medium. Add onion and sauté in remaining oil/juices in pan until softened.
- Smash 6 whole cloves of garlic.
- Add remaining oil to pan and heat through, mixing it through onions. Sauté smashed garlic and whole garlic cloves until fragrant, about 2-3 minutes. Add broth to deglaze pan. Scrape up any browned bits. Let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in cream. Bring to a gentle simmer for about 2-3 minutes, combining all flavors together.
- Add in parmesan cheese. Continue to cook for about 2-3 minutes until cheese melts; stirring occasionally. Season with salt and pepper to taste.
- Return chicken to pan and let simmer for a further 2-3 minutes to thicken sauce to your liking.
- Remove from heat. Garnish with parsley and a little black cracked pepper.
- Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
- Enjoy!
