Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4
This Creamy Garlic Chicken Breasts recipe is incredibly easy to throw together and ready in minutes. Enjoy tender, and juicy chicken breasts smothered in a hearty garlic sauce packed with garlic, onion, and cheese any time with this simple recipe!
INGREDIENTS
Chicken:
3 tbsp Vegetable oil
2-3 Chicken breasts (skinless and halved horizontally to make 4-5)
2 tsp Garlic powder
4 tbsp Fresh grated Pecorino Romano cheese
4 tbsp All-purpose flour
2 tbsp Unsalted butter
2 tsp Salt
1 tsp Ground black pepper
Sauce:
13-14 Garlic cloves
1 Onion (finely chopped)
½ c. Fresh grated Pecorino Romano cheese
2 tbsp Fresh parsley (finely chopped) – or as needed
1 ¼ c. Chicken stock or broth
1 ¼ c. Half & half or heavy cream
How to make Creamy Garlic Chicken Breasts
Step 1: On a cutting board, place the chicken fillets. Pat them dry and sprinkle both sides with ground black pepper, salt, and garlic powder.
Step 2: In a shallow bowl, Place the flour and Pecorino Romano cheese. Mix well.
Step 3: in the flour-cheese mixture, dredge the chicken, shaking the excess off.
Step 4: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken once the oil is hot and sear for about 5 minutes per side until golden and cooked through. I suggest frying the chicken in batches to avoid overcrowding the pan. To a plate, transfer the cooked chicken and set aside.
Step 5: Place the onion in the same pan/skillet and saute over medium heat until translucent. Smash about 7 to 8 garlic cloves using a heavy knife, then add the smashed garlic to the pan along with the whole garlic cloves. Continue to cook for another 3 minutes or until aromatic.
Step 6: Pour in the chicken stock. Deglaze the pan, scraping any browned bits from the bottom of the pan. Let everything simmer over medium-low heat for about 2 to 3 minutes.
Step 7: Then, add the half-and-half and bring the sauce to a simmer. Let it simmer for about 2 minutes.
Step 8: Toss in the Pecorino Romano cheese and continue to cook until melted. To taste, season with black pepper.
Step 9: Place the chicken back in the pan, then garnish with some fresh parsley.
Step 10: Remove from the heat and serve the creamy garlic chicken breasts right away over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!
NUTRITION FACTS:
Calories: 452 kcal Sugar: 1 g Sodium: 1205 mg Fat: 36 g Saturated Fat: 12 g Carbohydrates: 10 g Protein: 20 g Cholesterol: 85 mg
Creamy Garlic Chicken Breasts
Ingredients
- Chicken:
- 3 tbsp Vegetable oil
- 2-3 Chicken breasts skinless and halved horizontally to make 4-5
- 2 tsp Garlic powder
- 4 tbsp Fresh grated Pecorino Romano cheese
- 4 tbsp All-purpose flour
- 2 tbsp Unsalted butter
- 2 tsp Salt
- 1 tsp Ground black pepper
- Sauce:
- 13-14 Garlic cloves
- 1 Onion finely chopped
- ½ c. Fresh grated Pecorino Romano cheese
- 2 tbsp Fresh parsley finely chopped - or as needed
- 1 ¼ c. Chicken stock or broth
- 1 ¼ c. Half & half or heavy cream
Instructions
- On a cutting board, place the chicken fillets. Pat them dry and sprinkle both sides with ground black pepper, salt, and garlic powder.
- In a shallow bowl, Place the flour and Pecorino Romano cheese. Mix well.
- In the flour-cheese mixture, dredge the chicken, shaking the excess off.
- Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken once the oil is hot and sear for about 5 minutes per side until golden and cooked through. I suggest frying the chicken in batches to avoid overcrowding the pan. To a plate, transfer the cooked chicken and set aside.
- Place the onion in the same pan/skillet and saute over medium heat until translucent. Smash about 7 to 8 garlic cloves using a heavy knife, then add the smashed garlic to the pan along with the whole garlic cloves. Continue to cook for another 3 minutes or until aromatic.
- Pour in the chicken stock. Deglaze the pan, scraping any browned bits from the bottom of the pan. Let everything simmer over medium-low heat for about 2 to 3 minutes.
- Then, add the half-and-half and bring the sauce to a simmer. Let it simmer for about 2 minutes.
- Toss in the Pecorino Romano cheese and continue to cook until melted. To taste, season with black pepper.
- Place the chicken back in the pan, then garnish with some fresh parsley.
- Remove from the heat and serve the creamy garlic chicken breasts right away over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!
