Creamy Garlic Chicken

• porcije: Servings: 4
• aktivno vrijeme: 15 minutes
• ukupno vrijeme: 55 minutes

Sastojci

Chicken

2 large boneless skinless chicken breasts

Salt/Pepper

3 teaspoons Italian seasonings

⅓ cup flour

4 tablespoons Parmesan cheese, shredded

3 tablespoons olive oil

Sauce

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 dried thyme,

½ teaspoon mustard powder

3 tablespoons butter

10 whole cloves garlic

3 tablespoons flour

½ cup heavy cream

½ cup Parmesan cheese, (optional)

Upute

Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings. Dredge in flour/Parmesan cheese mixture. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.

Melt butter in the skillet and use a silicone spatula to “clean” the bottom of the pot. Add garlic cloves. Cook and caramelize for 6-7 minutes.

Add flour to the butter mixture and whisk to combine. Cook for 1-2 minutes. Add the chicken broth, beef bouillon cube, and seasonings in splashes. Stir in the heavy cream. Bring to a boil, reduce to a simmer.

Reduce heat to low and stir in the Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover and cook for 5 minutes. Garnish with fresh parsley and serve with mashed potatoes!

Tips For Searing the Chicken

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. Start at medium -high and decrease heat slightly as needed. You can always increase it again later.

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

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.

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.

This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.

Garlic Peeler– Makes it really easy to peel a lot of garlic all at once in seconds. Easy to store and clean too!

Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.

Prep Work:

Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.

Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.

Cook the Chicken:

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and 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.

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, this will add more flavor to the sauce. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.

Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.

Add the chicken broth mixture (from step 1) in splashes, stirring continuously.

Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.

Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.

Garnish with parsley and serve with mashed potatoes and roasted green beans!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

You can reheat from frozen in the microwave at 50% power. You can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20 minutes or so.

Bilješke

Pro Tips

If using smaller chicken breasts, consider using 3-4 instead of 2 large.

Mushrooms make a great addition, I like to sauté them separately and stir them into the sauce at the very end. (Or make my Mushroom Chicken!)