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Creamy Garlic Chicken Recipe

Introduction

Creamy Garlic Chicken is a delicious, rich, and comforting dish that’s perfect for a cozy dinner. The tender chicken breasts are cooked in a savory garlic-infused creamy sauce, making this meal irresistibly flavorful. Ideal for family dinners, this dish pairs wonderfully with pasta, rice, or a side of roasted vegetables. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and results in a mouthwatering meal every time.

The History of Ingredients

Chicken: Chicken has been a staple of the human diet for thousands of years, revered for its versatility and mild flavor. It can be found in cuisines all over the world, from simple roasted chicken to complex curries.
Garlic: Garlic is one of the oldest cultivated plants, dating back to over 6,000 years ago. It’s celebrated not only for its strong, pungent flavor but also for its medicinal properties. Garlic adds depth to dishes, and in this recipe, it creates the base of the creamy sauce.
Cream: Dairy cream has been used in European cuisine since the 16th century. It’s known for enriching sauces and soups with a smooth, velvety texture.
Herbs and Spices: Ingredients like thyme, rosemary, and parsley bring freshness and fragrance, elevating the dish’s flavor profile. These herbs have been used in cooking for centuries, adding aromatic depth to savory recipes.

Breakdown of Ingredients

Chicken Breasts (or thighs): Boneless and skinless chicken is commonly used in this recipe for its tenderness and ease of cooking.
Garlic: Fresh garlic cloves, minced, bring bold flavor. Garlic powder can also be used as an alternative.
Heavy Cream: This is the key to creating the rich, creamy texture in the sauce.
Butter: Used for sautéing the garlic and adding richness to the sauce.
Chicken Broth: Adds flavor and helps to balance the creaminess, providing a savory backdrop.
Parmesan Cheese: Freshly grated Parmesan enhances the sauce with a salty, umami-rich finish.
Fresh Herbs (Thyme, Parsley, or Rosemary): Add aromatic notes and balance the richness of the cream.
Olive Oil: For searing the chicken, olive oil adds flavor and prevents sticking.

Step-by-Step Recipe

Ingredients:

4 boneless, skinless chicken breasts
4 cloves of garlic, minced
1 cup heavy cream
½ cup chicken broth
2 tbsp butter
2 tbsp olive oil
1/2 cup grated Parmesan cheese
1 tsp dried thyme (or fresh)
1 tsp parsley (for garnish)
Salt and pepper to taste

Instructions:

Prepare the Chicken: Season the chicken breasts with salt, pepper, and a sprinkle of thyme. This adds a basic seasoning layer before cooking.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
Make the Cream Sauce: Add chicken broth to the skillet and bring to a simmer, scraping any brown bits from the pan. Stir in the heavy cream, and let the sauce cook for another 3-4 minutes, thickening slightly.
Finish the Sauce: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Season with salt, pepper, and thyme.
Return the Chicken: Add the seared chicken breasts back into the skillet, spooning some sauce over the top. Let it simmer for 5-7 minutes, ensuring the chicken is fully coated and heated through.
Serve: Garnish with fresh parsley and serve immediately. Enjoy with pasta, rice, or vegetables.

Tips for the Perfect Creamy Garlic Chicken

Searing Chicken: Make sure the skillet is hot before adding the chicken to get a nice golden crust.
Avoid Overcooking the Chicken: Overcooked chicken can be dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Use Fresh Garlic: Fresh garlic offers a much stronger and fresher flavor than garlic powder.
Adjust Cream Consistency: If you prefer a thicker sauce, allow it to simmer longer to reduce. For a thinner sauce, add a bit more chicken broth or a splash of milk.

Variations and Customizations

Add Vegetables: You can add spinach, mushrooms, or sun-dried tomatoes to the creamy sauce for extra flavor and texture.
Different Proteins: Swap chicken for shrimp, turkey, or even a plant-based option like tofu.
Spicy Version: Add red pepper flakes or a bit of cayenne pepper for some heat.
Herb Variations: Use basil or oregano for a different flavor profile.
Dairy-Free: Use coconut milk or a dairy-free cream substitute, and replace Parmesan with a plant-based alternative.

Health Considerations and Nutritional Value

High in Protein: Chicken is an excellent source of lean protein, which is essential for muscle growth and repair.
Rich in Calcium: Parmesan cheese contributes a good amount of calcium, which is vital for bone health.
High in Fat: Heavy cream and butter increase the fat content of this dish. To make it lighter, consider using reduced-fat cream or substituting butter with olive oil.
Carbs: The recipe is relatively low in carbs, making it suitable for low-carb diets like keto.

Nutritional Information (per serving):

Calories: 450-500 kcal
Protein: 40g
Fat: 30g
Carbohydrates: 5-8g
Fiber: 1g

FAQ

Can I make this recipe ahead of time? Yes, you can prepare the chicken and sauce ahead of time. Simply store it in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Can I use bone-in chicken for this recipe? Yes, but you’ll need to adjust the cooking time. Bone-in chicken takes longer to cook through, so be sure to check the internal temperature.
How do I store leftovers? Leftover creamy garlic chicken can be stored in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
Can I freeze this dish? Freezing the dish is not recommended due to the cream-based sauce, which may separate after freezing. If you choose to freeze it, freeze the chicken and sauce separately.
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs work great in this dish and will add extra moisture and flavor. Just be sure to cook them thoroughly.

This structure provides a complete guide for creating a delicious creamy garlic chicken, including history, tips, and customizable options to fit various preferences.

Creamy Garlic Chicken

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Prep Time 15

Cook Time 54

Total Time 55

Ingredients Method Notes

Ingredients

hicken
2 large boneless skinless chicken breasts
Salt/Pepper
3 teaspoons Italian seasonings
½ cup all-purpose flour
4 Tablespoons Parmesan cheese shredded
3-4 Tablespoons olive oil
Sauce
3 Tablespoons unsalted butter
10 cloves garlic
3 Tablespoons flour
2 ½ cups chicken broth
1 beef bouillon cube or 1 tsp better than bouillon
1 teaspoon low sodium soy sauce can sub Worcestershire sauce
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup heavy cream
½ cup Parmesan cheese (optional

Method

Prep Work:
Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.
Cut, Pound, Dredge, and Sear the Chicken:
Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off 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 has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)
Make the Sauce:
Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the chicken broth mixture in splashes, stirring continuously.
Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
Garnish with parsley and serve with mashed potatoes and roasted green beans!

Notes

Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.

Pro Tips

Nutrition facts assume that all of the flour is used.
Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
Serve this meal with mashed potatoes and roasted vegetables such as green beans.
Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
This recipe is in The Cozy Cookbook on page 99!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.

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