Creamy Garlic Chicken

My husband loves chicken breast, but I’m not so into white meat. I’m just not as confident that they will turn out juicy but still be cooked through. I have a talent for overcooking the outside while undercooking the inside. Or I overcook the whole thing and end up with a dry slab of meat. I need a good recipe for chicken breasts to turn out well, and I’m hoping I have found one with this Creamy Garlic Chicken. I chose this recipe because I think we will both love it. Loads of creamy garlic sauce on anything has to be good!

This Creamy Garlic Chicken is dedicated to all of the gravy (and garlic!) lovers out there. Wait until you try this recipe. You’re going to want to make this every week.

Recipe Author: Stephanie at The Cozy Cook
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The Ingredients

A quick check of my refrigerator and pantry revealed I had quite a few of the ingredients for this Creamy Garlic Chicken recipe. Most of them, in fact. I even had some leftover Parmesan cheese from the Walnut-Crusted Halibut in Lemon Wine Sauce I made not long ago. It wasn’t quite enough so I topped it off with a bit of pre-grated Parmesan (also leftover from another recipe).

My grocery list was short for this recipe: chicken breasts, heavy cream, and garlic. I usually don’t spend extra for peeled garlic cloves, but I did for this recipe. It calls for 10 whole garlic cloves, and I just knew I wouldn’t have the patience to peel them.

Creamy Garlic Chicken Ingredients
Chicken breasts, unsalted butter, dried thyme, mustard powder, soy sauce, grated Parmesan cheese, Italian seasoning, garlic, beef bouillon concentrate, heavy cream, chicken broth, all-purpose flour, onion powder, and olive oil

The Process

This recipe had a total time listed of 55 minutes, and I was very pleased that I came in just under that. Here’s how it went:

  • 12 minutes to prep
  • 40 minutes to cook
  • 52 minutes total

This recipe specifically calls for mise en place, so I measured out all of the ingredients at the start. I tend to prep as I cook for slower moving recipes. It can make things hectic, though, so I was glad to have everything in place when I needed it.

Pounded chicken breasts in a plastic bag
I placed the chicken breasts into a ziplock bag before pounding them thin

Making the Chicken

The first part of this recipe is breading and searing the chicken. The 2 chicken breasts need to be cut into 4 cutlets before any of that can happen. Tip: You can save a little time and effort by purchasing cutlets if they are available.

Next, they had to be pounded thin. I placed all 4 cutlets into a gallon-size ziplock bag and pounded them with my meat mallet. It kept thing neat and prevented any splashing.

Once that was done, I seasoned and breaded the cutlets. I added them 2 at a time to a preheated 12″ skillet to cook for 4 minutes per side.

Dredging the seasoned chicken breasts in flour
Dredging the seasoned chicken breasts in flour

Making the Sauce

The first steps in the sauce call for the pan to be deglazed and the garlic cloves to be caramelized. I chose a light colored stainless steel skillet so I could see the color of the bits the chicken left on the bottom.

A dark pan, like my beloved cast-iron pan, would have made it impossible to see if they were burning.The bottom of the pan still got a bit dark, though, and I was worried it would make the sauce taste burnt. However, it ended up adding a nice smoky flavor I loved. Or maybe it was the garlic? Either way, yum!!

The rest of the sauce was slowly adding the liquids and cheese with a lot of stirring. The chicken was added back into the pan at the end to cook in the sauce for another 5 minutes. The flour breading really absorbed the garlic flavor and made the sauce cling to the chicken.

Caramelizing the garlic cloves
Caramelizing the garlic cloves in a stainless steel skillet

So how was it?

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This Creamy Garlic Chicken was pure comfort food and a huge hit. The chicken was moist and tender, and that sauce--oh that sauce! So creamy, so garlicky, so good on everything. The instructions for this recipe were easy to follow and I can't say I had any trouble. The only time I was unsure was caramelizing the garlic since I have never done that before. I was afraid I had burnt it, but it seems to have turned out just fine. The timing was spot on, and I had mine ready in just under an hour. I'm making sure to keep this recipe--I know I will get requests to make it again and again!
The Hungry Pinner
The Hungry Pinnerhttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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This Creamy Garlic Chicken was pure comfort food and a huge hit. The chicken was moist and tender, and that sauce--oh that sauce! So creamy, so garlicky, so good on everything. The instructions for this recipe were easy to follow and I can't say I had any trouble. The only time I was unsure was caramelizing the garlic since I have never done that before. I was afraid I had burnt it, but it seems to have turned out just fine. The timing was spot on, and I had mine ready in just under an hour. I'm making sure to keep this recipe--I know I will get requests to make it again and again!Creamy Garlic Chicken