Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs turn out wonderfully juicy and flavorful. Just adjust cooking time as needed since they may take a minute or two longer to cook through.

Can I make this in advance for meal prep?

Yes, this is a fantastic make-ahead recipe. You can cook the chicken and sauce ahead, cool, and refrigerate. The flavors actually develop and deepen by the next day. Just reheat gently before serving.

Is it necessary to use whole garlic cloves, or can I use minced garlic?

Whole cloves are best for this recipe they get sweet and mellow, creating that signature flavor. Minced garlic cooks too quickly and might burn. If you’re short on whole cloves, slice them thick for similar (though not quite as rich) results.

Can I cut down on the cream for a lighter version?

Certainly! Swap the heavy cream for half-and-half or even whole milk (though the sauce will be a bit thinner and less rich). You’ll still have a lovely, lighter sauce add a teaspoon of cornstarch to the broth for extra body if needed.

Creamy Garlic Chicken Recipe

Description

Creamy Garlic Chicken is a flavorful main course featuring tender, seasoned chicken breasts seared to golden perfection, then simmered in a luscious garlic-infused cream sauce with Parmesan cheese. This comforting dish pairs perfectly with mashed potatoes and roasted vegetables, making it a great option for an easy yet impressive dinner.

Ingredients

Units Scale

Chicken

2 large boneless, skinless chicken breasts
Salt & pepper, to taste
3 teaspoons Italian seasonings
1/3 cup flour
4 tablespoons Parmesan cheese, shredded
3 tablespoons olive oil

Sauce

2 1/2 cups chicken broth
1 beef bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese (optional)

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Instructions

Prep the Broth Mixture: In a large measuring cup, combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside for later use.
Prepare Breading: On a plate, mix together the flour and Parmesan cheese. Measure out the other remaining ingredients to have them ready.
Slice and Tenderize Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Place the chicken between layers of plastic wrap and gently pound to about ½ inch thickness using a meat mallet. Pat dry with paper towels.
Season & Dredge: Season the chicken on both sides with salt, pepper, and Italian seasoning. Dredge each piece through the flour-Parmesan breading, tapping off any excess.
Sear Chicken: In a large skillet, heat the olive oil over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
Make the Sauce: Reduce heat to medium/medium-low, then melt the butter in the skillet. Use a silicone spatula to scrape and incorporate the golden bits from the skillet into the butter for added flavor. Add whole garlic cloves and cook until softened and caramelized, about 6-7 minutes.
Add Flour: Stir in the flour and cook for 1-2 minutes to eliminate the raw flour flavor.
Add Broth Mixture: Gradually pour in the prepared broth mixture, stirring continuously to prevent lumps from forming.
Add Cream and Cheese: Stir in the heavy cream. Bring the sauce to a gentle boil, then lower the heat. Gradually add the Parmesan cheese (if using), stirring until smooth and creamy.
Finish the Dish: Return the seared chicken (and any juices) to the skillet. Spoon the sauce over the chicken, partially cover, and simmer for 5 minutes until heated through and flavors meld.
Serve & Garnish: Garnish the chicken with freshly chopped parsley and serve hot with mashed potatoes and roasted green beans for a complete meal.

Notes

If your chicken breasts are small, use 3-4 instead of 2 large ones.
Sauteed mushrooms make a delicious addition. Stir them in at the end.
This recipe can be found in The Cozy Cookbook (page 99).
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
For reheating, microwave from frozen at 50% power or reheat thawed leftovers in a greased, covered casserole dish at 350°F for about 20 minutes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 2g
Sodium: 920mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 42g
Cholesterol: 145mg