Total Time: 35 mins | Yield: 4
Have a blast with these creamy garlic chicken breasts! This is my most favourite chicken dinner perfect to pair with mashed potatoes or your favourite veggies.
INGREDIENTS
Chicken:
Chicken breasts (skinless and halved horizontally to make 4-5)- 2-3
4 tbsp Fresh grated Pecorino Romano cheese
2 tsp Garlic powder
4 tbsp All-purpose flour
3 tbsp Vegetable oil
2 tbsp unsalted butter
2 tsp Salt
1 tsp ground black pepper
Sauce:
13-14 Garlic cloves
1 onion (finely chopped)
1 1/4 c. Half & half or heavy cream
1 1/4 c. chicken stock or broth
2 tbsp Fresh parsley (finely chopped), or as needed
1/2 c. Fresh grated Pecorino Romano cheese
How to make Creamy Garlic Chicken Breasts
Step 1: On a cutting board, place the chicken. Pat the chicken dry and sprinkle all sides with ground black pepper, salt, and garlic powder.
Step 2: In a shallow bowl, place the flour and Pecorino Romano cheese. Mix well until combined. Dredge the chicken in it, then shake the excess off.
Step 3: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the pan once the oil is hot and fry for about 5 minutes on each side until golden and completely cooked. On a plate, transfer the chicken when done and set aside.
Step 4: Saute the onion in the now-empty pan/skillet over medium heat until clear and soft. Smash about 7 to 8 garlic cloves using a heavy knife, then add them to the pan along with the whole garlic cloves. Continue to saute for another 3 minutes.
Step 5: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let it simmer for about 2 to 3 minutes over medium-low heat. Then, pour in the half-and-half. Bring to a simmer for approximately 2 minutes.
Step 6: Now, add the Pecorino Romano cheese and continue to cook until the cheese has melted. Season with black pepper and add more salt as needed.
Step 7: To the pan, place the chicken and garnish it with some fresh parsley.
Step 8: When done, serve the creamy garlic chicken breast over mashed potatoes or steamed broccoli. Enjoy!
NUTRITION FACTS:
Calories: 452 kcalSugar: 1 gSodium: 1205 mgFat: 36 gSaturated Fat: 12 gCarbohydrates: 10 gProtein: 20 gCholesterol: 85 mg
Ingredients
- Chicken:
- Chicken breasts (skinless and halved horizontally to make 4-5)- 2-3
- 4 tbsp Fresh grated Pecorino Romano cheese
- 2 tsp Garlic powder
- 4 tbsp All-purpose flour
- 3 tbsp Vegetable oil
- 2 tbsp unsalted butter
- 2 tsp Salt
- 1 tsp ground black pepper
- Sauce:
- 13-14 Garlic cloves
- 1 onion (finely chopped)
- 1 1/4 c. Half & half or heavy cream
- 1 1/4 c. chicken stock or broth
- 2 tbsp Fresh parsley (finely chopped), or as needed
- 1/2 c. Fresh grated Pecorino Romano cheese
Instructions
Step 1: On a cutting board, place the chicken. Pat the chicken dry and sprinkle all sides with ground black pepper, salt, and garlic powder.
Step 2: In a shallow bowl, place the flour and Pecorino Romano cheese. Mix well until combined. Dredge the chicken in it, then shake the excess off.
Step 3: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the pan once the oil is hot and fry for about 5 minutes on each side until golden and completely cooked. On a plate, transfer the chicken when done and set aside.
Step 4: Saute the onion in the now-empty pan/skillet over medium heat until clear and soft. Smash about 7 to 8 garlic cloves using a heavy knife, then add them to the pan along with the whole garlic cloves. Continue to saute for another 3 minutes.
Step 5: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let it simmer for about 2 to 3 minutes over medium-low heat. Then, pour in the half-and-half. Bring to a simmer for approximately 2 minutes.
Step 6: Now, add the Pecorino Romano cheese and continue to cook until the cheese has melted. Season with black pepper and add more salt as needed.
Step 7: To the pan, place the chicken and garnish it with some fresh parsley.
Step 8: When done, serve the creamy garlic chicken breast over mashed potatoes or steamed broccoli. Enjoy!
