Creamy garlic chicken breasts

Creamy garlic chicken breasts – A winning chicken meal is chicken breasts in a delicious garlic sauce with caramelized onions and garlic.

Creamy garlic chicken breasts

The best comfort Creamy garlic chicken breasts is simple and delectable. Boneless chicken breasts that have been lightly floured are pan-fried in butter and oil until crisp and golden before being combined with a delectable garlic cream sauce. You will adore how simple this is and how full of caramelized flavor it is!

Chicken that is golden and crisp on the outside and juicy and tender on the inside is gently simmered in a flavorful sauce. the union of your desires! The common criticism of chicken breasts is that they are either too dry, chalky, or difficult to swallow. The breasts produced by this recipe, however, are tender, juicy, and pan-fried.

Creamy garlic chicken breasts Ingredients

Creamy garlic chicken breasts

For The Chicken:

  • 2-4 substantial skinless, boneless chicken breasts cut in half horizontally to form 4
  • flour, 4 tablespoons (all purpose or plain)
  • 4 tablespoons freshly grated Parmesan cheese, finely minced
  • Salt, two teaspoons
  • 1 teaspoon of powdered garlic
  • 1/8 teaspoon black pepper, cracked

For The Creamy garlic chicken breasts Sauce:

  • Olive oil, 5 tablespoons
  • Butter, two tablespoons
  • 1 whole head of garlic, peeled, and divided into 10–12 cloves; 1 small onion, coarsely chopped;
  • 1.25 cups of chicken broth (stock)
  • 1 1/4 cups heavy cream or half-and-half (or evaporated milk)
  • 1/2 cup freshly grated Parmesan cheese, finely minced
  • fresh parsley, 2 tablespoons, to serve


Creamy garlic chicken breasts

  1. Salt, pepper, and garlic powder are used to season the chicken.
  2. Combine the flour and parmesan cheese in a small bowl. Dredge the chicken in the mixture of flour; shake off overabundance.
  3. In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium-high heat. Swirl the pan to evenly coat.
  4. Fry two to three chicken breasts until golden on each side, cooked through, and no longer pink (about 4-5 minutes per side, depending on your chicken’s thickness). Move the dish to a warm plate. Place aside.
  5. Using a sheet of paper towel, wipe the pan over. Continue with the remaining butter, chicken breasts, and oil. Transfer the cooked chicken to the same plate.
  6. Turn heat down to medium. The onion should be sautéed until soft in the pan’s remaining oil and juices.
  7. Add the remaining oil to the pan and heat through, mixing it with the onions. Smash six whole garlic cloves with the blunt edge of a knife. Smashed and whole garlic cloves should be sautéed for two to three minutes until fragrant. Deglaze the pan by adding the broth. After scraping up any browned bits, simmer for about 5 minutes and reduce to half.
  8. Turn down the heat to medium. Incorporate the cream. In order to bring the flavors together, bring the sauce to a gentle simmer for about two to three minutes.
  9. Blend in the parmesan cheddar. Cook gently for another two to three minutes, stirring occasionally, until the cheese melts. To your liking, season with salt and pepper.
  10. To your liking, thicken the sauce by adding the chicken back to the pan and allowing it to simmer for another two to three minutes. The delicious flavors will be absorbed by the chicken breast.
  11. Sprinkle a little black cracked pepper and parsley on top.
  12. Serve with rice, mashed potatoes, zucchini noodles, or cauliflower mash.

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