Creamy Garlic Chicken

Ingredients

• 2 largeboneless, skinless chicken breasts
• 10whole garlic cloves
• 40 g (⅓ cup)flour
• 20 g (4 tablespoons)shredded Parmesan cheese
• 600 ml (2½ cups)chicken broth
• 120 ml (½ cup)double cream
• to tasteolive oil
• to tastebutter
• to tasteItalian seasoning
• to tastesalt
• to tasteblack pepper
• to tastebeef bouillon
• to tastesoy sauce
• to tasteonion powder
• to tastethyme
• to tastemustard powder

Instructions

1. 1

   Season the chicken

   Season the chicken breasts with salt, pepper and Italian seasoning.

2. 2

   Sear the chicken

   Heat olive oil in a frying pan over a medium heat. Sear the chicken for about 5–7 minutes on each side, until golden brown, then transfer it out of the pan.

3. 3

   Caramelise the garlic

   In the same pan, add the butter and garlic cloves. Cook, stirring, until the garlic is caramelised.

4. 4

   Make the roux

   Stir in the flour to form a roux, then gradually whisk in the chicken broth until the sauce is smooth.

5. 5

   Season the sauce

   Add the beef bouillon, soy sauce, onion powder, thyme and mustard powder. Simmer the sauce for a few minutes.

6. 6

   Finish the chicken

   Stir in the double cream and Parmesan, then return the chicken to the pan. Cook until the chicken is fully cooked through.

What is creamy garlic chicken?

This American-style dinner combines seared chicken with a rich, garlic-forward pan sauce. Creamy chicken dishes have many home-cooking variations, and this version builds its sauce in the same pan used to brown the meat.

Caramelised garlic, broth, cream and Parmesan give the sauce savoury depth and a silky finish. Serve it with pasta, rice or vegetables to make a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 30g protein, 34g carbs, 28g fat.

The chicken supplies most of the protein, while the flour and any pasta or rice served alongside contribute carbohydrates. Cream, butter, Parmesan and oil account for much of the fat. For a more balanced plate, serve a moderate amount of sauce with vegetables alongside the chicken.

Build flavour in the pan

Chicken: Season the breasts before searing so the meat is flavoured throughout. Browning them first also leaves savoury bits in the pan for the sauce.

Garlic: Cook the whole cloves in butter until caramelised, rather than rushing them over high heat. Keep an eye on them so they turn golden without burning.

Get a smooth sauce

Roux: Stir the flour into the butter before adding liquid. Whisk the broth in gradually to help the sauce become smooth rather than lumpy.

Cream and cheese: Add these after the broth has simmered. Stir until the Parmesan is incorporated and the sauce looks cohesive.

Check the chicken is cooked

Searing: Cook the breasts for about 5–7 minutes per side, until golden, then set them aside while you make the sauce. The browning time can vary with their thickness and the heat of the pan.

Finishing: Return the chicken to the sauce and cook until fully cooked through. If the breasts are particularly thick, allow extra time and check the centre before serving.

Choose what to serve alongside

Pasta or rice: Either makes a useful base for the creamy sauce. Spoon the sauce over the chicken and the accompaniment just before serving.

Vegetables: Fresh or simply cooked vegetables provide a contrast to the rich sauce. Serve them alongside rather than stirring them into the pan.

Plan the cooking time

The stated total time is 45 minutes. Have the ingredients ready before starting, particularly when moving from browning the chicken to making the sauce in the same pan.

The chicken's thickness affects how long it takes to finish cooking, so use the recipe's visual cues and check that it is cooked through rather than relying on the clock alone.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown in the pan.
• Use a whisk as you add the broth to keep the roux smooth.
• Keep the garlic over a moderate heat so it caramelises without scorching.
• Grate or finely shred the Parmesan so it melts more readily into the sauce.
• Let the chicken rest briefly before slicing so the sauce stays on the meat.

Variations

• Fresh herbs: Finish with chopped parsley for a fresh note.
• Mushrooms: Brown sliced mushrooms in the pan before making the sauce.
• Spinach: Stir in a handful of spinach near the end of cooking.
• Pasta pairing: Serve the chicken and sauce over cooked pasta.
• Rice pairing: Spoon the sauce over rice for a simple accompaniment.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of browning; sear it in batches if needed.
• Burning the garlic: It can turn bitter; cook it gently and watch the colour closely.
• Adding broth all at once: The roux may clump; whisk the liquid in gradually.
• Leaving flour pockets: Stir the roux thoroughly before adding the broth.
• Guessing doneness: Check the thickest part of the chicken and cook until fully done.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of broth if the sauce has thickened.

Frequently asked questions