Description
This Creamy Garlic Chicken recipe features tender, golden-brown chicken cutlets simmered in a rich and flavorful garlic cream sauce with Parmesan cheese and fresh parsley. Perfectly balanced with a touch of white wine and creamy stock, this dish is both comforting and elegant, ready in just 35 minutes for an easy weeknight dinner.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 1 1/2 lb. total)
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt, divided
Cooking Fats
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
Sauce
- 1 head garlic, cloves separated, peeled, lightly smashed (about 14 cloves)
- 1/4 cup dry white wine
- 1 1/4 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 oz. Parmesan, finely grated (about 1/2 cup)
Garnish
- Chopped fresh parsley, for serving
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally in half to create 8 thin cutlets. In a shallow bowl, combine flour, garlic powder, black pepper, and 1/2 teaspoon kosher salt. Toss the chicken cutlets in this flour mixture until they are well coated on all sides.
- Cook the Chicken: Heat extra-virgin olive oil and butter in a large skillet over medium-high heat until the butter melts. Shake off excess flour from the chicken cutlets, then arrange half the chicken in a single layer in the skillet. Fry for 2 to 3 minutes on each side or until the cutlets are lightly golden brown and cooked through. Transfer the cooked chicken to a plate and repeat the process with the remaining cutlets.
- Make the Sauce: Reduce the heat to medium. Add the smashed garlic cloves to the skillet and cook, stirring often, until the garlic becomes softened and golden brown, about 2 minutes. Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Then add the chicken stock and heavy cream, along with the remaining 1 teaspoon kosher salt. Let the sauce simmer, stirring occasionally, until it thickens, about 8 to 10 minutes.
- Finish the Dish: Stir the finely grated Parmesan cheese into the sauce until melted and smooth. Nestle the cooked chicken cutlets back into the skillet with the sauce and simmer for another 2 to 3 minutes until the chicken is heated through and infused with the creamy garlic sauce.
- Serve: Divide the chicken cutlets among plates and spoon extra sauce on top. Garnish with chopped fresh parsley before serving for a burst of color and fresh flavor.
Notes
- For a non-alcoholic version, substitute white wine with additional chicken stock or a splash of white grape juice.
- Ensure not to overcrowd the skillet when frying chicken to achieve a nice golden crust.
- Use freshly grated Parmesan for best melting and flavor.
- Serve with mashed potatoes, steamed vegetables, or crusty bread to soak up the delicious sauce.
