Easy Creamy Garlic Chicken Recipe with Rich Parmesan Sauce

This creamy garlic chicken uses seasoned chicken and a Parmesan sauce made in the skillet.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 teaspoons Italian seasoning
• 1/3 cup all-purpose flour (for dredging)
• 4 tablespoons shredded Parmesan cheese (for dredging)
• 3 tablespoons olive oil
• 2 1/2 cups chicken broth
• 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
• 1 teaspoon low-sodium soy sauce (as a substitute for Worcestershire sauce)
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 3 tablespoons butter
• 10 whole garlic cloves
• 3 tablespoons all-purpose flour (for sauce)
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese (optional, for sauce)
• Fresh parsley, chopped (for garnish)

How to make it

1. In a large measuring cup with a spout, combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.

2. On a plate, combine the 1/3 cup flour and 4 tablespoons Parmesan cheese. Set aside. Measure out all other ingredients before beginning.

3. Cut each chicken breast in half lengthwise to create two or three thinner pieces. Wrap the chicken in plastic wrap and pound it with the textured side of a meat mallet until it is 1/2 inch thick. Pat the chicken dry completely.

4. Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in the flour and Parmesan cheese mixture, shaking off any excess.

5. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken in batches for 4–5 minutes on each side, or until a beautiful golden crust forms. Remove the chicken from the skillet and set it aside.

6. Add the butter to the skillet and heat over medium to medium-low heat. Use a silicone spatula to 'clean' the bottom of the pot, scraping up any browned bits (fond) to enhance the sauce's flavor. Add the whole garlic cloves and cook for 6–7 minutes until they are soft and lightly browned.

7. Stir in the 3 tablespoons of flour (for the sauce) and cook for 1 to 2 minutes, or until the raw flour smell has cooked off.

8. Gradually add the chicken broth mixture (from step 1) in small amounts, stirring constantly to prevent lumps.

9. Stir in the heavy cream and mix well. Bring the sauce to a boil, then reduce the heat to low. Slowly stir in the optional 1/2 cup of Parmesan cheese until melted and smooth.

10. Return the seared chicken pieces to the skillet, along with any accumulated juices from the plate. Spoon the creamy sauce over the chicken. Cover the skillet partially and simmer for 5 minutes.

11. Garnish with fresh chopped parsley and serve immediately, perhaps with mashed potatoes and roasted green beans.

Tips and serving

Cook the chicken to 165°F (74°C) and keep the sauce at a gentle simmer so it stays smooth.

For more ideas, try Easy Crock Pot Marry Me Chicken with Creamy Parmesan Sauce or Easy Garlic Butter Baked Chicken Breast Recipe for Weeknight Dinners.