Creamy Garlic Chicken in White Sauce Recipe
This creamy white garlic chicken recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful garlic-infused cream sauce. Perfectly browned chicken cutlets are cooked in a buttery skillet, then bathed in a luscious sauce made from garlic, chicken broth, and heavy cream. This comforting dish is quick to prepare, making it ideal for an elegant weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
Garlic Cream Sauce
- 1 whole garlic bulb (about 8-9 garlic cloves)
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional Garnish
- Fresh chopped parsley
Instructions
- Prepare the chicken: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets or use thin-cut chicken breasts.
- Season and coat chicken: Sprinkle Italian seasoning, salt, and black pepper evenly over both sides of the chicken breasts. Then, coat each piece with flour, rubbing it in to ensure even coverage.
- Cook chicken: Heat a large skillet over medium heat and add olive oil along with 1 tablespoon of butter. When the skillet is hot, add the chicken cutlets and cook for about 4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and cover to keep warm.
- Prepare garlic: While the chicken cooks, peel the garlic cloves from the bulb. Smash each clove gently with the side of a large chef’s knife by pressing down with the heel of your hand to slightly crush them.
- Sauté garlic: In the same skillet, add the remaining tablespoon of butter and the smashed garlic cloves. Reduce heat to medium-low and sauté for about 3 minutes until the garlic is lightly browned and fragrant, stirring frequently to prevent burning.
- Make the sauce: Pour in chicken broth and heavy cream, then add garlic powder. Stir well and scrape up any browned bits from the skillet bottom. Let the sauce simmer for 8-10 minutes until it reduces and thickens by roughly half. Taste and adjust seasoning with salt and pepper as needed.
- Finish and serve: Return the cooked chicken breasts to the skillet, spooning the creamy garlic sauce over them. Heat through for a couple of minutes. Optionally, garnish with fresh chopped parsley. Serve immediately and enjoy!
Notes
- For easier cutting, slightly freeze the chicken breasts before slicing into cutlets.
- To avoid burning garlic, keep the heat medium-low and stir frequently during sautéing.
- This dish pairs wonderfully with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
