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Creamy Garlic Chicken Breast Recipe for Busy Weeknights
Youssef Hb

Creamy Garlic Chicken Breast

Indulge in this decadent, restaurant-quality Creamy Garlic Chicken Breast, a perfectly balanced one-pot meal that delivers sophisticated flavor in under 40 minutes. By pounding the chicken to an even thickness and dredging it for a golden crust, we ensure every bite is succulent and juicy. The sauce features a luscious combination of mellow sautéed garlic, rich heavy cream, and sharp Parmesan cheese, creating a reliable and elegant dinner solution perfect for busy weeknights at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breast halves (6oz each), pounded to 1/2-inch thickness
  • 1/2 cup plus 1 tbsp all-purpose flour, divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 full bulb garlic, cloves peeled and separated
  • 1 small onion, finely chopped
  • 1 cup heavy whipping cream
  • 1/4 cup low sodium chicken broth
  • 1/2 tsp garlic powder
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tbsp fresh parsley, minced

Method
 

  1. Pound chicken breasts to an even 1/2-inch thickness using a meat mallet.
  2. Whisk 1/2 cup flour, salt, and pepper in a shallow bowl.
  3. Dredge each chicken breast in the flour mixture, shaking off excess.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Sear the chicken for 5-6 minutes per side until golden brown and cooked through; remove from pan and set aside.
  6. In the same skillet, add the whole garlic cloves and onion, sautéing until fragrant and soft.
  7. Stir in the remaining 1 tablespoon of flour and cook for 1 minute.
  8. Pour in chicken broth and heavy whipping cream, scraping up browned bits from the bottom.
  9. Stir in garlic powder and simmer until the sauce thickens slightly.
  10. Fold in the Parmesan cheese until melted and smooth.
  11. Return chicken to the pan to coat with the sauce.
  12. Top with fresh parsley and serve immediately.

Notes

Ensure chicken is pounded to an even thickness to guarantee uniform cooking and tender results. Do not substitute heavy cream with milk, as the cream is essential for the velvety texture of the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.