Creamy Garlic Chicken Recipe
This creamy garlic chicken features golden-seared chicken breasts in a silky garlic-Parmesan cream sauce made with both fresh garlic and garlic powder for deep, balanced flavor. It’s an easy stovetop dinner that feels indulgent but comes together with simple, familiar ingredients.
Ingredients
- 14 cloves garlic, see notes
- 4 medium chicken breasts, see notes
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon all-purpose flour
- 2 tablespoon EACH: butter and olive oil, divided
- ½ cup dry white wine, see notes
- 1 cup chicken stock
- ¾ cup whipping cream
- ¼ cup grated parmesan cheese
- Fresh thyme, minced parsley, or chives, to serve
Instructions
- Finely mince 2 garlic cloves. If the other cloves are extra large, gently smash them with the side of a chef's knife by placing the knife on a clove and pressing down.14 cloves garlic
- Dry the chicken with a paper towel and then season both sides with garlic powder, onion powder, salt, and pepper. Sprinkle the flour over the chicken and pat it down so it is evenly coated.4 medium chicken breasts, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 tablespoon all-purpose flour
- Heat 1 tablespoon of the butter 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and sear until golden on both sides, about 8-10 minutes total. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and oil to the pan. Add the whole or smashed garlic cloves and cook for about 5 minutes, stirring several times. Reduce the heat to medium-low if the garlic starts to brown too quickly. Add the minced garlic and cook for 30 seconds.
- Pour the wine into the pan and scrape the bottom to remove any stuck-on bits. Add the chicken stock and bring the pan to a simmer for 5 minutes to cook the garlic.½ cup dry white wine, 1 cup chicken stock
- Add the whipping cream, seared chicken, and any accumulated pan juices and bring to a simmer. Simmer for another 5-8 minutes, until the sauce thickens and the chicken is cooked. Stir in the parmesan and then garnish with some fresh thyme, minced parsley, or chives.¾ cup whipping cream, ¼ cup grated parmesan cheese, Fresh thyme, minced parsley, or chives
Notes
This recipe isn't as crazy garlicky as you'd think. There are three whole cloves per serving, plus two to flavor the sauce.
If you have large chicken breasts, use two and cut them in half vertically to get four pieces.
If you're avoiding alcohol, you can substitute the wine for more chicken stock.
If the sauce becomes too thick, add a splash of chicken stock. If it's too thin, boil it for another minute.
Serve: This is a great meal to serve with mashed potatoes, as the sauce makes a flavorful gravy.
Serving: 1 chicken breast with sauce, Calories: 456kcal, Carbohydrates: 8g, Protein: 28g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 140mg, Sodium: 568mg, Potassium: 594mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 868IU, Vitamin C: 5mg, Calcium: 62mg, Iron: 1mg