How to Make the Best CREAMY GARLIC CHICKEN in Your City
Your City: Creamy Garlic Chicken is a rich and satisfying meal, made with real garlic and a silky sauce that pairs beautifully with pasta, potatoes, or rice.
What Most People Don’t Know About Making CREAMY GARLIC CHICKEN
- Let the Flour Settle: Letting the floured chicken sit for 5–10 minutes before searing helps the coating stick better, giving you a crispier and more even browning.
- Garlic Balance is Key: Using just smashed fresh garlic (and skipping garlic powder) keeps the flavor fresh and bold without going overboard.
- Same Pan = Maximum Flavor: Cooking everything in the same skillet keeps the browned bits (fond), adding depth and richness to the final sauce.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.3 lbs total)
- 1 tsp Bald Buck Seasoning
- 1/2 tsp Italian seasoning
- 1/4 cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
- 4–5 garlic cloves, peeled and smashed
- 1 cup chicken broth
- 3/4 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Butterfly and Prep the Chicken: Slice each chicken breast horizontally to make two thinner cutlets. Pat dry with paper towels.
- Season and Flour: Sprinkle both sides with Bald Buck Seasoning and Italian seasoning. Lightly coat each piece in flour, then let them rest on a plate for 5–10 minutes.
- Sear the Chicken: Heat olive oil and 1 Tbsp of butter in a large skillet over medium heat. Add chicken and cook 4 minutes per side, or until golden and cooked through. Remove and set aside.
- Sauté the Garlic: In the same pan, add remaining 1 Tbsp butter and smashed garlic. Cook over medium-low for about 3 minutes, stirring often, until lightly golden and fragrant.
- Make the Sauce: Add chicken broth and heavy cream. Stir to combine, scraping up browned bits from the bottom. Let it simmer 8–10 minutes, until reduced by half and slightly thickened.
- Finish and Serve: Return the chicken to the pan and spoon sauce over the top. Simmer another 2–3 minutes to warm through. Garnish with parsley if you like.
- Serve: Serve it over mashed potatoes, pasta, or rice to catch all that creamy sauce. It’s rich, flavorful, and perfectly garlicky without being overwhelming.
