Description

Creamy Garlic Chicken features golden, Parmesan-dusted chicken cutlets simmered in a silky, caramelized-garlic cream gravy. It’s a rich, cozy dinner perfect with mashed potatoes or buttered noodles.

Ingredients

For the chicken:

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

3 teaspoons Italian seasoning

1/3 cup all-purpose flour

4 tablespoons grated Parmesan cheese

3 tablespoons olive oil

For the sauce:

2 1/2 cups chicken broth

1 beef bouillon cube or 1 teaspoon Better Than Bouillon

1 teaspoon low-sodium soy sauce or Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon mustard powder

3 tablespoons unsalted butter

10 whole garlic cloves, peeled

3 tablespoons all-purpose flour

1/2 cup heavy cream

1/2 cup grated Parmesan cheese (optional, for extra richness)

Chopped fresh parsley, for garnish

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Instructions

Slice chicken horizontally into 2–3 cutlets and pound to 1/2-inch thickness. Season with salt, pepper, and Italian seasoning. Dredge in flour and Parmesan mixture.
Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Set aside.
Reduce heat to medium, melt butter, and add garlic cloves. Cook 6–7 minutes until softened and golden.
Sprinkle in flour and cook 1–2 minutes to form a roux.
Whisk together broth, bouillon, soy sauce, onion powder, thyme, and mustard powder. Slowly add to skillet, whisking constantly.
Stir in heavy cream, bring to gentle boil, then reduce to simmer. Stir in Parmesan (if using).
Return chicken to skillet with juices. Cover partially and simmer 5 minutes until heated through.
Garnish with parsley and serve with mashed potatoes, rice, or pasta.

Notes

Use chicken thighs for a juicier result—adjust cooking time slightly.

Fold in spinach and lemon zest for added brightness.

Serve leftovers over pasta or freeze for up to 3 months.

To avoid curdling, lower heat before adding cream and do not boil.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 580
Sugar: 3g
Sodium: 670mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0.2g
Carbohydrates: 18g
Fiber: 1g
Protein: 42g
Cholesterol: 165mg