Creamy Garlic Chicken Breasts

The garlic cloves are lightly browned in a touch oil at the side of softened onion in buttery pan juices earlier than being lightly simmered in hen inventory. there may be a lot caramelization occurring on this pan, its crazy properly!

Creamy Garlic Chicken Breasts

For a miles milder sauce, upload the garlic cloves complete. In case you’ve by no means cooked with complete garlic cloves before, you may be breaking into a cold sweat right about now. I promise you there’s no need for a freak out. Cooking them the manner you will right here relaxes their regular intense flavour, rather giving them a diffused sweetness. They become so gentle, like butter!


For The Chicken

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

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 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve


  1. Season the bird with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chook inside the flour mixture; shake off excess.
  3. heat 2 tablespoons of oil and 1 tablespoon butter in a big skillet over medium-high warmness until pan is sort of smoking. Swirl pan to coat lightly. 
  4. Fry 2-3 fowl breasts till golden on each aspect, cooked through and now not purple (approximately four-5 mins every facet, relying at the thickness of your chicken). transfer to a heat plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with final oil, butter and chicken breasts. whilst cooked, transfer the chook onto the equal plate.
  6. reduce heat to medium. Sauté the onion in the last oil/juices inside the pan until softened. 
  7. destroy 6 whole cloves of garlic with the blunt fringe of the returned of a knife 
  8. add the final oil to the pan and heat through, mixing it via the onions. Sauté smashed garlic cloves and entire garlic cloves till fragrant, about 2-3 minutes. add the broth to deglaze the pan. Scrape up any browned bits and permit simmer and reduce to half, approximately five minutes.
  9. lessen warmth to medium-low. Pour inside the cream. carry the sauce to a mild simmer for about 2-three minutes, combining all of the flavours collectively.
  10. blend inside the parmesan cheese. hold cooking gently for approximately 2-3 mins till cheese melts, whilst stirring every so often. Season with salt and pepper in your flavor. 
  11. add the chook again into the pan and permit simmer for a in addition 2-three mins to thicken the sauce on your liking. The bird breast will soak up all of the delicious flavours.
  12. Garnish with parsley and a touch black cracked pepper. 
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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