Creamy Garlic Chicken
This creamy garlic chicken is a rich, silky dish with deep garlic and Parmesan flavors in a luxurious sauce, perfect for a cozy weeknight meal.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Use thin-cut breasts for faster cooking or pound to even thickness.
- to taste Salt
- to taste Black pepper
- 2 teaspoons garlic powder Divided, 1 teaspoon for seasoning and 1 for sauce.
- 3 tablespoons olive oil Can be replaced with butter for richer flavor.
For the Sauce
- 4 cloves garlic, minced Fresh garlic is recommended.
- 1 cup chicken broth Low-sodium broth helps control salt levels.
- 1 cup heavy cream For a lighter sauce, swap half for low-fat milk plus cornstarch.
- 1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper taste.
- 1 tablespoon Dijon mustard Yellow mustard is a milder substitute.
- 1 teaspoon Italian seasoning
To Serve
- to taste crispy roasted baby potatoes For a classic pairing.
Instructions
Preparation
- Pat the chicken breasts dry, season with salt, black pepper, and 1 teaspoon garlic powder.
Searing Chicken
- Heat 2 tablespoons olive oil in a large skillet over medium heat and sear the chicken for 6–7 minutes per side until golden and cooked through.
- Remove the chicken from the skillet and set aside to rest.
Making the Sauce
- In the same skillet, add the remaining 1 tablespoon olive oil and sauté minced garlic for about 1 minute until fragrant.
- Stir in chicken broth, heavy cream, Dijon mustard, Italian seasoning, and remaining garlic powder; bring to a gentle simmer.
- Add grated Parmesan cheese and stir until the sauce is smooth and thickens slightly.
Finalizing the Dish
- Nestle the seared chicken back into the sauce, spooning the sauce over each breast; simmer for 2-3 minutes to reheat.
- Serve the chicken over crispy roasted baby potatoes, spooning extra sauce over the top.
Notes
For best results, let chicken rest to redistribute juices and adjust seasoning to taste after adding cheese and broth. Dry the chicken before seasoning for proper sear.