Serve up a taste of Italy with this Creamy Garlic Chicken Recipe. Tender chicken breasts are smothered in a creamy garlic sauce and cooked to perfection. This dish is easy to make and perfect for a quick weeknight meal!
If you’re looking for an easy and delicious chicken dish, this creamy garlic chicken recipe is perfect! The chicken is cooked in a creamy garlic sauce, and it’s so good that you’ll want to lick your plate clean.
This garlic chicken recipe is so easy to make and it’s incredibly creamy and delicious. The best part is that it only takes about 30 minutes from start to finish, making it the perfect weeknight meal.
How to Thicken the Creamy Garlic Sauce
If the sauce seems like it is too thin, it could be because you haven’t simmered it long enough. A way to thicken the sauce is to remove the chicken from the pan and whisk in a teaspoon cornstarch. Simmer the sauce for 5 more minutes. Add the chicken back into the sauce and finish the dish.
Can I freeze leftovers of this creamy garlic chicken?
You can freeze the leftover creamy garlic chicken. Make sure the chicken has cooled completely and then move it to an airtight container. You can also store the chicken in a plastic freezer bag. The chicken can be frozen for up to 2 months.
When you are ready to reheat the chicken, place it in the refrigerator to thaw overnight. Then put the chicken in a baking dish, covered, for 15 minutes in a 350 degree oven.
What do I serve with this creamy garlic chicken?
This creamy garlic chicken can be served with pasta, Bacon Ranch Pasta Salad or mashed potatoes. Zucchini Rice Casserole is a delicious choice too. You can also serve this chicken dish with vegetables, like Simply Sautéed Vegetables or Fresh Corn Salad Recipe.
Creamy Garlic Chicken Recipe
Ingredients
- 2 chicken breasts boneless & skinless
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 10 cloves peeled garlic
- 1 cup chicken broth low sodium*
- 1 1/2 cup heavy cream 35%
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded Parmesan cheese
- 1/2 cup bacon chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Use a sharp knife to fillet both chicken breasts in half (so you have 4 thin chicken breasts in total).
- Sprinkle salt and pepper evenly over all chicken breasts (top and bottom of each breast).
- Toss each chicken breast in flour and shake off excess.
- Place 1 tablespoon of oil and 1 tablespoon of butter in large frying pan over medium high heat until butter has fully melted.
- Reduce heat to medium and cook chicken breasts for 5 – 6 minutes per side or until thoroughly cooked. Use a meat thermometer to make sure internal temperature of each chicken breast has reached 165 degrees F. If chicken breasts are browning too much before they are fully cooked, reduce heat to low medium. Do not overcook or the chicken will start to dry out or burn.
- When chicken is fully cooked, remove chicken breasts from pan and set aside on a clean plate.
- Reduce heat to low medium.
- Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan with the garlic cloves (either full peeled cloves, squished cloves or a combination of both).
- Sautee garlic cloves until lightly browned.
- Add chicken broth to pan and simmer on low medium for 5 minutes. The chicken broth will reduce by about half during this time.
- Add in heavy cream, garlic powder and onion powder. Still well to mix. Simmer on low medium for about 5 minutes (stirring often).
- Add in Parmesan and bacon and stir until Parmesan has completely melted.
- Add chicken back into pan and simmer on low for 5 minutes. Sauce will thicken during this time.
- Sprinkle with fresh parsley before serving. Serve hot.
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