Creamy Garlic Chicken Breasts (2024)

Jul 19, 2024 by Karina · This post may contain affiliate links

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These Creamy Garlic Chicken Breasts are so juicy, you’d think they came from a fine dining restaurant!

Easy and delicious comfort food at its finest. These lightly floured, boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce.

Drowning in a delectable, creamy garlic sauce, you will fall in love with these easy to make Creamy Garlic Chicken Breasts!

WHAT IS THE SECRET TO MOIST CHICKEN BREASTS?

Crispy, golden chicken on the outside, tender and succulent on the inside and lightly simmered in a creamy sauce with an abundance of flavour. This is the ultimate secret to moist chicken breasts!

Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. However, this recipe yields perfectly juicy breasts every time, lightly floured and pan fried.

With all of the creamy sauce recipes I have on this site including Creamy Garlic Tuscan Shrimp, Creamy Dijon Chicken, Creamy Salmon Piccata, and Creamy Parmesan Shrimp, this one seems to stands out from the crowd! Possibly because the entire dish can be ready to rock in 30 minutes or less.

HOW TO COOK CHICKEN BREASTS

You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets (like you did for our Chicken Marsala). This method is quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and more evenly.
We use a combination of oil and butter to fry the chicken for the best golden brown exterior and moist interior.
Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour to the sauce!

COOKING WITH GARLIC

If you’ve gone ahead and read the recipe already, you may be thinking one of two things:

A. This woman is crazy, that’s too much garlic, or
B. MORE GARLIC

I’m not going to lie, I LOVE garlic and everything it has to offer a bland dish. This chicken breast recipe is far from bland and with the addition of an entire head of garlic, it’s phenomenal.

The beauty of this chicken breast recipe is that the garlic is not overpowering at all! The secret to having so much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock for 5-6 minutes over medium heat. This allows the garlic to soften beautifully, while adding a hint of sweetness.

HOW TO MAKE CREAMY GARLIC SAUCE

For a stronger garlic flavour, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. Watch Martha Stewart demonstrate how to crush garlic here.

The garlic cloves are lightly browned in a little oil along with onion in buttery pan juices before being gently simmered in chicken stock. There is so much caramelisation happening in this pan, your senses will be going crazy.

For a much milder sauce, add the garlic cloves whole.

If you’ve never cooked with whole garlic cloves before, you may be breaking into a cold sweat right about now. I promise you there’s no need to freak out. Cooking them this way relaxes their usual intense flavour, instead giving them a subtle sweetness. They become so soft, like butter!

Of course, if you love garlic with your chicken breasts, feel free to mince or finely chop all of the cloves and add them in. Just like that, you have mastered creamy garlic chicken breasts! Enjoy!

TIPS

You can use heavy cream, whipping cream or thickened cream in the sauce.
For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
The sauce will not thicken immediately after adding in your cream. Once you add your chicken breastsback into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed. HOORAY!

WHAT TO SERVE WITH CREAMY GARLI CHICKEN BREASTS

We love this chicken breast recipe with steamed rice or mashed potatoes! You can also serve it over pasta, cauliflower mashor zucchini noodles.

What recipes can I make with chicken breast

Creamy Parmesan Carbonara Chicken (No Egg)
Balsamic Baked Chicken Breast With Mozzarella Cheese
Crispy Chicken Parmesan (Parmigiana)

RECIPE NOW ON VIDEO

Creamy Garlic Chicken Breast Recipe

Author: Karina

Ingredients

For The Chicken:

▢ 2-3 boneless chicken breasts large, skinless, halved horizontally to make 4
▢ 4 tablespoons flour (all purpose or plain)
▢ 4 tablespoons parmesan cheese finely grated, fresh
▢ 2 teaspoon salt
▢ 1 teaspoon garlic powder
▢ ½ teaspoon black pepper cracked

For The Sauce:

▢ 5 tablespoons olive oil
▢ 2 tablespoons butter
▢ 1 small onion finely chopped
▢ 1 whole head of garlic peeled and divided into 10-12 cloves
▢ 1 ¼ cup chicken broth (stock)
▢ 1 ¼ cup heavy cream half and half (or evaporated milk)
▢ ½ cup parmesan cheese finely grated, fresh
▢ 2 tablespoons fresh parsley to serve

Instructions

Season the chicken with salt, garlic powder and pepper.
In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
Garnish with parsley and a little black cracked pepper.
Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Notes

Tips:

You can use heavy cream, whipping cream or thickened cream in the sauce.
For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.

Nutrition

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