Description
Creamy Garlic Chicken is a comforting, rich dinner that’s surprisingly simple. Learn my secrets for a flavorful sauce and tender chicken, perfect for any night.
Ingredients
Scale
- Chicken & Base:
- 1.5 lbs boneless, skinless chicken breasts (about 3–4 breasts)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Sauce Essentials:
- 1 head garlic, minced (about 5–6 cloves)
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Flavor Boosters:
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Chicken & Sear:: First things first, pat those chicken breasts super dry. I’m talking paper towels galore. This is where you get that gorgeous golden-brown sear, which means flavor! Season them generously with salt and pepper. Heat a glug of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken in, not crowding the pan. Let it sear for about 3-4 minutes per side, until it’s beautifully golden. Don’t move it around too much! I always get impatient here, but resisting the urge is worth it. Remove the chicken to a plate; it won’t be cooked through, and that’s okay.
- Sauté the Garlic:: Reduce the heat to medium. Add a knob of butter to the same skillet, letting it melt. Then, toss in all that glorious minced garlic. Oh, the smell! This is where your kitchen starts to smell amazing, honestly. Sauté for just about 1 minute, stirring constantly, until it’s fragrant but not browned. If it starts to brown, it’ll turn bitter, and we don’t want that. I once burned the garlic, and the whole dish tasted off. Learn from my oops moment!
- Build the Creamy Garlic Chicken Sauce:: Sprinkle in a tablespoon of flour over the garlic, stirring it in for about 1 minute. This creates a roux that will thicken our sauce. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Then, stir in the heavy cream. Bring it to a gentle simmer, letting it thicken slightly. It should coat the back of a spoon. This step is where the magic really starts to happen, transforming simple ingredients into a rich, luscious sauce.
- Return Chicken & Simmer:: Carefully place the seared chicken breasts back into the simmering sauce. Make sure they’re nestled in there, mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for about 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This gentle simmer keeps the chicken incredibly tender. I always check with a meat thermometer; no dry chicken on my watch!
- Add Spinach & Cheese:: Once the chicken is cooked, stir in the fresh spinach. It’ll look like a mountain, but trust me, it wilts down in mere seconds, adding a lovely color and freshness. Then, remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s melted and smooth. The sauce will become even silkier. Taste it and adjust seasoning if needed. This is where I sometimes add a little extra pepper, I love that kick!
- Serve Your Creamy Garlic Chicken:: Garnish with fresh chopped parsley. Serve this gorgeous creamy garlic chicken immediately! It’s fantastic over pasta, rice, or with some crusty bread for soaking up every last drop of that incredible sauce. The chicken should be super tender, the sauce rich and garlicky, and the whole dish just screams comfort. Honestly, the best part is seeing everyone’s happy faces.