Creamy Garlic Chicken Breasts

Nothing beats a plate of creamy garlic chicken breasts enveloped in a luscious, velvety sauce that’s bursting with aromatic garlic and Parmesan. This dish comes together in under 30 minutes yet delivers restaurant-quality flavor right at home.

Why You’ll Love This Recipe

• Unbelievably creamy, garlicky sauce clings to tender chicken
• Uses simple pantry staples and fresh garlic for big flavor
• Ready in around 30 minutes—perfect for busy weeknights
• Easily customizable with herbs, veggies or a splash of white wine
• Leftovers reheat beautifully for next-day lunches

Ingredients

For The Chicken:

• 2-3 boneless chicken breasts large, skinless, halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons parmesan cheese finely grated, fresh
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper cracked

Sauce:

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

Directions

1. Pat chicken breasts dry and slice each breast horizontally into two equal pieces to create four cutlets.

2. In a shallow bowl, whisk together flour, Parmesan, salt, garlic powder and cracked black pepper until well blended.

3. Dredge each chicken cutlet in the flour-cheese mixture, pressing gently so it adheres and shaking off any excess.

4. Heat 3 tablespoons olive oil and 1 tablespoon butter over medium heat in a large skillet. Once the butter foams, add chicken and cook 4–5 minutes per side until golden brown and almost cooked through. Transfer to a plate and tent with foil.

5. In the same skillet, reduce heat to medium-low. Add remaining 2 tablespoons olive oil and 1 tablespoon butter. Sauté chopped onion for 2–3 minutes until translucent.

6. Add the 10–12 whole garlic cloves and cook, stirring frequently, for another 2 minutes until fragrant and beginning to soften—avoid browning.

7. Pour in chicken broth, stirring to deglaze the pan and scrape up any browned bits. Bring to a gentle boil, then simmer 3–4 minutes to reduce slightly.

8. Lower heat and stir in heavy cream (or half and half), then gradually whisk in 1/2 cup finely grated Parmesan until the sauce is smooth and thickened, about 2–3 minutes.

9. Return chicken to the skillet, nestling the cutlets into the sauce. Cover and cook over low heat for 5 minutes, or until the internal temperature reaches 165°F.

10. Uncover, taste the sauce and adjust seasoning with more salt or pepper if needed. Garnish with chopped fresh parsley before serving.

Pro Tips and Variations

• Pound chicken to an even thickness for uniform cooking.
• Swap Parmesan for Pecorino Romano or Asiago for a sharper bite.
• Stir in sliced mushrooms or spinach with the onions for extra veggies.
• Deglaze with ½ cup dry white wine before adding broth for depth.
• For a lighter sauce, use half and half or evaporated milk instead of heavy cream.
• Add a pinch of red pepper flakes for gentle heat.

Serving Suggestions

• Spoon over mashed potatoes or creamy polenta
• Serve alongside buttered egg noodles or fettuccine
• Pair with steamed broccoli, green beans or asparagus
• Enjoy with a crisp garden salad and crusty bread to soak up sauce

Storage/Reheating

Store leftover creamy garlic chicken breasts and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Microwaving on medium power in 30-second intervals also works—stir between bursts to maintain creaminess.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully. Brown and cook a bit longer until they reach 165°F.

Is there a dairy-free version?
Substitute butter with dairy-free margarine and heavy cream with canned coconut milk (unsweetened). Omit Parmesan or use a dairy-free alternative.

How do I thicken the sauce if it’s too thin?
Let it simmer a few extra minutes uncovered. For a quicker fix, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the sauce.

Can I prepare this ahead of time?
You can dredge chicken and chop onions/garlic up to a day ahead. Cook, cool, then store sauce and chicken separately in the fridge. Reheat gently when ready to serve.

What’s the best way to peel an entire head of garlic quickly?
Smash the garlic head under the flat side of a knife to loosen cloves, then pop each clove out of its skin.

Conclusion

With simple ingredients and a straightforward method, this creamy garlic chicken breasts recipe delivers maximum flavor in minimal time. Tender chicken smothered in a rich, garlicky Parmesan sauce makes for a comforting meal any night of the week—enjoy your creamy garlic chicken breasts!

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