Description
This creamy garlic chicken recipe features tender, golden-seared chicken breasts smothered in a rich and flavorful garlic cream sauce made with white wine, chicken stock, whipping cream, and parmesan cheese. Finished with fresh herbs, this dish is perfect for a comforting yet elegant dinner that comes together in about 35 minutes.
Ingredients
Chicken and Seasoning
- 4 medium chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon all-purpose flour
Garlic
- 14 cloves garlic (2 finely minced, the rest whole or slightly smashed)
Cooking Fats
- 2 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
Liquids
- ½ cup dry white wine
- 1 cup chicken stock
- ¾ cup whipping cream
Cheese and Garnish
- ¼ cup grated parmesan cheese
- Fresh thyme, minced parsley, or chives (for serving)
Instructions
- Prep garlic: Finely mince 2 cloves of garlic. Smash the remaining garlic cloves gently with the side of a chef’s knife if they are extra large, to release flavor and aid cooking.
- Season chicken: Pat the chicken breasts dry with a paper towel. Evenly season both sides with garlic powder, onion powder, salt, and pepper. Sprinkle all-purpose flour over the chicken and pat to coat thoroughly.
- Sear chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear them until golden brown, about 8 to 10 minutes total, flipping halfway through. Remove chicken from the skillet and set aside.
- Sear garlic: Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Add the whole or smashed garlic cloves and cook, stirring occasionally, for about 5 minutes. Lower heat to medium-low if garlic browns too quickly. Add the minced garlic and cook for 30 seconds to release their aroma.
- Poach garlic: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Add chicken stock and bring the mixture to a simmer. Let it simmer for 5 minutes to cook and soften the garlic, infusing the liquid with flavor.
- Finish and serve: Stir in the whipping cream and return the seared chicken along with any accumulated juices to the pan. Simmer gently for 5 to 8 minutes until the sauce thickens and the chicken is fully cooked. Stir in grated parmesan cheese until melted and combined. Garnish with fresh thyme, minced parsley, or chives before serving.
Notes
- Use medium chicken breasts for even cooking; adjust time slightly for thicker or thinner cuts.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for a balanced acidity in the sauce.
- Smashing the garlic cloves helps release flavor without overpowering the dish.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- For a dairy-free version, substitute whipping cream and butter with coconut cream and olive oil respectively, but the flavor will vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
