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Creamy-Garlic-Chicken-Breasts-2

Creamy Garlic Chicken Breasts


  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Creamy Garlic Chicken Breasts are tender, juicy, and smothered in a rich garlic cream sauce—perfect for a quick, flavorful dinner.


Ingredients

Scale

For The Chicken:

  • 23 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

For The Sauce:

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 1012 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

Instructions

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.

Notes

For best flavor, always use freshly grated Parmesan—pre-grated often contains anti-caking agents that affect melting.

If sauce is too thin, simmer uncovered for a few extra minutes to reduce. If too thick, whisk in reserved chicken broth 1 tablespoon at a time.

Chicken is done when its internal temperature reaches 165°F; use an instant-read thermometer for accuracy.

Whole garlic cloves mellow as they cook; if you prefer a stronger bite, mince half the cloves and add with the onions.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish / Chicken
  • Method: Stovetop
  • Cuisine: American / European-Inspired

Keywords: creamy garlic chicken, skillet chicken recipe, easy chicken dinner, garlic cream sauce, weeknight chicken, one pan meal, comforting chicken dish