Print

Creamy Garlic Chicken Breast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Creamy Garlic Chicken Breast recipe features tender, golden-fried chicken breasts coated in a flavorful Parmesan and garlic flour dredge, then simmered in a rich, creamy garlic sauce. Perfectly balanced with sautéed onions, whole and smashed garlic cloves, and finished with fresh parsley, this dish is ideal for a comforting weeknight dinner served over pasta, mashed potatoes, or your favorite low-carb sides.

Ingredients

Chicken and Coating

  • 2-3 large boneless chicken breasts, skinless, halved horizontally to make 4 pieces
  • 4 tablespoons all-purpose flour
  • 4 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper

Cooking Ingredients

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 whole head of garlic, peeled, divided into 10-12 cloves
  • 1 1/4 cups chicken broth (stock)
  • 1 1/4 cups heavy cream (or half and half or evaporated milk)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped, for serving

Instructions

  1. Season the Chicken: Pat chicken breasts dry and season both sides evenly with salt, garlic powder, and cracked black pepper to infuse flavor.
  2. Prepare the Coating: In a shallow bowl, mix together the flour and 4 tablespoons of grated Parmesan cheese. Dredge each chicken breast piece in the mixture, ensuring an even coat, then shake off any excess to prevent clumping.
  3. Heat the Skillet: Warm 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, swirling to coat the pan evenly for perfect browning.
  4. Fry the Chicken (Batch 1): Place 2-3 coated chicken breasts in the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through with no pink remaining. Transfer cooked pieces to a warm plate and set aside.
  5. Fry the Chicken (Batch 2): Wipe the skillet clean with paper towel, then repeat heating the remaining olive oil and butter. Fry the remaining chicken breasts similarly until golden and cooked. Transfer to the warm plate with the first batch.
  6. Sauté Onion: Reduce heat to medium. Using the skillet with remaining oil and juices, sauté the finely chopped onion until softened and translucent, about 3-4 minutes.
  7. Prepare the Garlic: Smash 6 garlic cloves with the back of a knife to release their flavor but keep them mostly whole for gentle cooking.
  8. Sauté Garlic and Deglaze: Add the remaining garlic cloves and smashed cloves to the skillet, sautéing gently for 2-3 minutes until fragrant. Pour in the chicken broth to deglaze, scraping any browned bits from the pan. Allow the broth to simmer and reduce by half, approximately 5 minutes.
  9. Add Cream: Lower heat to medium-low and stir in the heavy cream. Let the sauce come to a gentle simmer for 2-3 minutes to meld flavors and thicken slightly.
  10. Incorporate Parmesan: Stir in the 1/2 cup grated Parmesan cheese, continuing to cook gently for another 2-3 minutes until the cheese melts fully into the sauce, stirring occasionally. Season the sauce with salt and pepper to taste.
  11. Simmer Chicken in Sauce: Return the fried chicken breasts to the skillet, nestling them into the sauce. Let everything simmer together for 2-3 minutes, allowing the chicken to absorb the creamy garlic flavors and the sauce to thicken to desired consistency.
  12. Garnish and Serve: Sprinkle freshly chopped parsley and a dash of cracked black pepper over the dish. Serve immediately over pasta, cauliflower mash, zucchini noodles, rice, or mashed potatoes for a complete meal.

Notes

  • You can substitute half-and-half or evaporated milk for heavy cream to reduce fat content, though the sauce will be slightly less rich.
  • For extra garlic flavor, add a couple of minced garlic cloves to the flour mixture when dredging the chicken.
  • Ensure chicken breasts are patted dry before seasoning to get a crisp coating.
  • Use freshly grated Parmesan for best flavor and meltability; pre-grated varieties may yield a grainier sauce.
  • Adjust seasoning after adding cheese as Parmesan is naturally salty.
  • Serve with low-carb options like zucchini noodles or cauliflower mash for a lighter meal.

Find it online: https://simpleplatter.com/creamy-garlic-chicken-breast-recipe/