Chicken with Creamy Garlic Sauce
A quick and indulgent chicken dish with a rich creamy garlic sauce that feels fancy but is perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6-8 oz each) Pound to an even 3/4-inch thickness for uniform cooking.
- 1/2 cup all-purpose flour Can substitute with 1:1 GF flour.
- 1/4 cup grated Parmesan cheese Freshly grated is best.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/8 teaspoon salt Divided into two amounts.
- 1/8 teaspoon black pepper Divided into two amounts.
- 1/2 cup unsalted butter Melted for browning the chicken.
- 1/4 cup heavy cream Or substitute with half-and-half for lower-fat option.
- 2 cloves garlic, minced
Additional Seasoning for Sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease an oven-safe skillet.
- In a medium bowl, whisk together flour, grated Parmesan, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Pat chicken breasts dry with paper towels and dredge each in the flour mixture, pressing lightly.
Cooking
- Melt butter in the skillet over medium heat until foaming.
- Add chicken and cook until deep golden, about 5 minutes on one side, then flip and cook for another 4-5 minutes.
- Transfer browned chicken to a plate and set aside.
- Reduce heat to medium-low and add minced garlic to the skillet, sauté until fragrant (30-60 seconds).
- Pour in heavy cream and add remaining salt and pepper; stir and simmer for 1-2 minutes until thickened.
- Return chicken to the skillet and spoon sauce over each piece.
- Transfer skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
Serving
- Let rest for 5 minutes before serving hot, with extra sauce spooned over.
Notes
Add lemon juice before serving for a brighter flavor. Storage suggestions: Refrigerate for 3-4 days or freeze for up to 2 months.