Description

A flavorful, one-skillet creamy garlic chicken dish with tender chicken breasts smothered in a rich gravy and caramelized garlic cloves. The creamy sauce with parmesan and Italian seasonings adds a gourmet touch.

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

3 teaspoons Italian seasoning

⅓ cup flour

4 tablespoons parmesan cheese, shredded

3 tablespoons olive oil

For the Sauce:

2 ½ cups chicken broth

1 beef bouillon cube (or 1 teaspoon better than bouillon)

1 teaspoon low-sodium soy sauce (can substitute Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon each of dried thyme and mustard powder

3 tablespoons butter

10 whole cloves garlic

3 tablespoons flour

½ cup heavy cream

½ cup parmesan cheese (optional)

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Instructions

In a large measuring cup with a spout, combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside. On a plate, combine the flour and parmesan cheese, and measure out the remaining ingredients.
Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to ½-inch thickness. Pat the chicken completely dry. Season each side with Italian seasoning, salt, and pepper. Dredge the chicken in the flour mixture and tap off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Set the chicken aside.
In the same skillet, melt the butter over medium to medium-low heat. Use a silicone spatula to scrape up the flavorful bits from the bottom of the pan. Add the garlic cloves and sauté for 6-7 minutes, letting them soften and caramelize.
Add the flour and cook for 1-2 minutes, stirring constantly until the raw flour smell dissipates.
Gradually add the chicken broth mixture, splashing it into the pan while stirring continuously.
Stir in the heavy cream, then bring to a boil. Once boiling, reduce the heat to low and gradually stir in the parmesan cheese until it melts into the sauce.
Return the chicken to the skillet along with any juices from the plate. Spoon the sauce over the chicken. Cover partially and simmer for 5 minutes, allowing the flavors to meld together.
Garnish with parsley and serve with mashed potatoes or roasted green beans for the perfect meal.

Notes

For a heartier dish, add spinach, mushrooms, or broccoli to the sauce.

If you prefer a different protein, swap the chicken for pork chops or turkey breasts.

For a dairy-free version, use coconut cream instead of heavy cream and dairy-free parmesan cheese.

Store leftovers in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of chicken broth or cream to maintain the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 47g
Cholesterol: 140mg