Creamy Garlic Chicken

prep time: 15 MINUTES ,cook time: 40 MINUTES ,total time: 55 MINUTES.

This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that’s easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.



  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 3 teaspoons Italian seasonings
  • ½ cup all-purpose flour
  • 4 Tablespoons Parmesan cheese, shredded
  • 3-4 Tablespoons olive oil


  • 3 Tablespoons unsalted butter
  • 10 cloves garlic
  • 3 Tablespoons flour
  • 2 ½ cups chicken broth
  • 1 beef bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup heavy cream
  • ½ cup Parmesan cheese, (optional)


Prep Work:

  • Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  • Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.

Cut, Pound, Dredge, and Sear the Chicken:

  • Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)

Make the Sauce:

  • Melt the butter in the skillet over medium heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
  • Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
  • Add the chicken broth mixture in splashes, stirring continuously.
  • Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
  • Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
  • Garnish with parsley and serve with mashed potatoes and roasted green beans!


Tips For Searing the Chicken

  • Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
  • We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
  • I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
  • If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.

Pro Tips

  • Nutrition facts assume that all of the flour is used.
  • Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Serve this meal with mashed potatoes and roasted vegetables such as green beans.
  • Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.


  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.


Calories: 508kcal, Carbohydrates: 22g, Protein: 23g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 2g,  Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 111mg,  Sodium: 1060mg, Potassium: 451mg,  Fiber: 2g,  Sugar: 1g, Vitamin A: 887IU, Vitamin C: 14mg, Calcium: 287mg, Iron: 3mg

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