Here’s a delicious and comforting recipe for Creamy Garlic Chicken that’s perfect for dinner:
Creamy Garlic Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 6–8 cloves garlic, minced
- 1 cup chicken broth (or white wine for extra flavor)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red chili flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Lightly dredge them in flour, shaking off the excess. - Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. - Cook the Garlic:
In the same skillet, reduce heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 1–2 minutes, until fragrant (but not browned). - Make the Creamy Sauce:
Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any brown bits. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red chili flakes (if using). Let the sauce simmer for 3–4 minutes, stirring occasionally, until slightly thickened. - Combine:
Return the chicken to the skillet, spoon the creamy sauce over the top, and let it simmer for another 3–5 minutes until the chicken is heated through and fully coated in sauce. - Serve:
Garnish with fresh parsley and serve immediately. Pair with mashed potatoes, pasta, steamed rice, or roasted vegetables.
Tips
- For added flavor, try marinating the chicken in a mixture of olive oil, lemon juice, and herbs before cooking.
- Swap Parmesan with Pecorino Romano for a sharper flavor.
- Add spinach or mushrooms to the sauce for extra vegetables.
Enjoy this rich and satisfying dish!