Creamy Garlic Chicken Breasts
Creamy Garlic Chicken Breasts

Creamy Garlic Chicken Breasts

Posted on
Spread the love

Creamy Garlic Chicken Breasts – Simple and attractive convenience meals at its perfect. Frivolously floured boneless hen breasts are pan fried in butter and oil till after all golden and crispy ahead of these days being additional to a mouth-watering garlic cream sauce. Filled with caramelised flavour, you’ll be able to Adore how simple this will also be!

hen breast

Crispy, golden hen across the outdoor ? gentle and succulent inside the inside of ? frivolously simmered in a creamy sauce with so much flavour. The combo of 1’s desires! Hen breasts steadily have a unwanted reputation for these days being additionally dry, chalky or difficult to swallow. Alternatively, this recipe yields completely juicy breasts frivolously floured and pan fried.

Creamy Garlic Chicken Breasts
Creamy Garlic Hen Breasts

With each and every some of the creamy sauce recipes I’ve in this web page (Creamy Garlic Tuscan Shrimp, Creamy Dijon Hen, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands proud in the course of the team!

Totally in a position in lower than part an hour and excellent for any night time time from the week…even particular cases!

how one can get ready dinner hen breast

  1. You’re heading to start out out with skinny hen breasts. For a extra all of a sudden prep-time, scale back your hen breasts in 50 % horizontally to make 4 fillets (such as you did for our Hen Marsala). Sooner and no more tricky than pounding them narrow with a meat mallet and yields exactly the similar results. Thinner hen portions prepare dinner dinner quicker and frivolously.
  2. We use a mixture of oil and butter to fry the hen for the most efficient golden browned results and scrumptious flavour.
  3. Get ready dinner the sauce inside the similar pan because the hen. Don’t get rid of any hen bits in the course of the pan as a result of they come with quite a lot of flavour to the sauce!

cooking with garlic

For those who’ve lengthy long past forward and skim the recipe these days, you’ll be pondering undoubtedly certainly one of two issues:

A complete head of garlic?

A. This girl is loopy. Additionally Significantly GARLIC. YUCK!
B. Oh my god, remaining however now not least, the very best amount of garlic.

The beauty of this hen breast recipe is that the garlic isn’t overpowering Whatsoever! The important thing to possessing A really perfect deal garlic without being overly smelly is caramelising the cloves (some smashed and a few whole) in hen stock (or broth) for 5-6 mins over medium heat. This allows the garlic to melt fantastically with a hint of sweetness.

Learn additionally:

garlic flavour

You’ll be able to additionally make this as garlicky when you wish to have! How? For a extra tough garlic flavour, wreck your entire cloves with a big knife. Position the blade flat concerning the clove (sharp facet dealing with a long way from you) and press the blade down concerning the clove with the heel of 1’s hand. Described intimately under.

The garlic cloves are frivolously browned in a minor oil in addition to softened onion in buttery pan juices simply ahead of being gently simmered in hen stock. There may be such a lot caramelization going on in this pan, its Loopy Just right!

For a considerably milder sauce, insert the garlic cloves complete.

For those who’ve by no means cooked with complete garlic cloves ahead of, you’ll be breaking into a cold sweat proper about now. I guarantee you there’s no need for a freak out. Cooking them the best way by which you’ll right here relaxes their not unusual intense flavour, as an alternative providing them a refined sweetness. They develop into so delicate, like butter!

Keep in mind that, for those who In point of fact like garlic with hen breasts, then be at liberty to mince or finely chop each and every of the cloves and upload them in.


  • You’ll be able to make the most of hefty cream, whipping cream or thickened cream throughout the sauce.
  • For a lightened up sauce, use evaporated milk or fifty p.c and 50 p.c. If using part and part, be wary by no means to ship your sauce to a fast boil or it’s going to smartly curdle.
  • The sauce may not thicken immediately after incorporating on your cream. Once you incorporate your hen breasts again once more into the pan, the flour from the hen will thicken your sauce. No cornstarch required. HOORAY!

facets that move along side creamy garlic hen breasts

We love this hen breast recipe with steamed rice or mashed potatoes! You’ll be able to additionally serve it above pasta, cauliflower mash or zucchini noodles.

Creamy Garlic Chicken Breasts

Recipe by Bobby


Prep time


Cooking time




Total time


Creamy Garlic Chicken Breasts – Easy and tasty comfort foods at its very best. Flippantly floured boneless chicken breasts are pan fried in butter and oil until finally golden and crispy before currently being extra to a mouth-watering garlic cream sauce. Crammed with caramelised flavour, you’ll Adore how easy this can be!


  • For The Chicken:
  • 4 tablespoons flour (all purpose or plain)

  • 1/2 teaspoon Black cracked pepper

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4

  • 2 teaspoon salt

  • 1 teaspoon garlic powder

  • 4 tablespoons finely grated fresh Parmesan cheese

  • For The Sauce:
  • 1 small onion finely chopped

  • 1 1/4 cup chicken broth (stock)

  • 1/2 cup finely grated fresh Parmesan cheese

  • 5 tablespoons olive oil

  • 1 1/4 cup half and half or heavy cream (or evaporated milk)

  • 1 whole head of garlic peeled and divided into 10-12 cloves

  • 2 tablespoons fresh parsley, to serve

  • 2 tablespoons butter


  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  • Garnish with parsley and a little black cracked pepper.
    Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Energy: 458kcal | Carbohydrates: 11g | Protein: 21g | Fats: 36g | Saturated Fats: 13g | Ldl cholesterol: 85mg | Sodium: 1205mg | Potassium: 403mg | Sugar: 1g | Diet A: 710IU | Diet C: 10.3mg | Calcium: 285mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *