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Creamy Garlic Chicken Breasts

by Rebecca March 19, 2022

Total Time: 35 mins | Yield: 4

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If you are looking for another easy meal, then this creamy garlic chicken breast is a must. Enjoy these lush chicken breasts in a luscious garlic sauce packed with garlic and cheese over mashed potatoes or steamed broccoli for a satisfying weeknight meal any time!

INGREDIENTS

Chicken:

3 tbsp vegetable oil

2 tbsp unsalted butter

2 – 3 chicken breasts (skinless and halved horizontally to make 4-5 pieces)

2 tsp garlic powder

4 tbsp fresh grated Pecorino Romano cheese

4 tbsp all-purpose flour

2 tsp salt

1 tsp ground black pepper

Sauce:

13 -14 garlic cloves

1 onion (finely chopped)

1 ¼ cup half & half or heavy cream

1 ¼ cup chicken stock or broth

2 tbsp fresh parsley (finely chopped), or as needed

½ cup fresh grated Pecorino Romano cheese

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. Coat the chicken in it, shaking 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. If needed, fry the chicken in batches. To a plate, transfer the chicken when done and set aside.

Step 4: Add the onion to the same pan/skillet and saute over medium heat until translucent and soft.

Step 5: Smash about 7 to 8 garlic cloves using a heavy knife. To the pan, add the smashed garlic and saute for about 3 minutes until aromatic.

Step 6: Pour in the chicken stock and deglaze the pan. Let the mixture simmer over medium-low heat for about 2 to 3 minutes. Then, add the half-and-half and simmer for 2 minutes.

Step 7: To the pan, add the Pecorino Romano cheese and continue to cook to melt the cheese. To taste, season with black pepper.

Step 8: Add the chicken to the pan, then garnish with some fresh parsley.

Step 9: Serve the creamy garlic chicken breast immediately over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!

NUTRITION FACTS:

Calories: 452 kcalSugar: 1 gSodium: 1205 mgFat: 36 gSaturated Fat: 12 gCarbohydrates: 10 gProtein: 20 gCholesterol: 85 mg

Creamy Garlic Chicken Breasts

Rebecca Total Time: 35 mins | Yield: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If you are looking for another easy meal, then this creamy… General Recipes Creamy Garlic Chicken Breasts European Print This
Serves: 4
Nutrition facts: 452 calories 36 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken:
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 2 - 3 chicken breasts (skinless and halved horizontally to make 4-5 pieces)
  • 2 tsp garlic powder
  • 4 tbsp fresh grated Pecorino Romano cheese
  • 4 tbsp all-purpose flour
  • 2 tsp salt
  • 1 tsp ground black pepper
  • Sauce:
  • 13 -14 garlic cloves
  • 1 onion (finely chopped)
  • 1 ¼ cup half & half or heavy cream
  • 1 ¼ cup chicken stock or broth
  • 2 tbsp fresh parsley (finely chopped), or as needed
  • ½ cup fresh grated Pecorino Romano cheese

Instructions

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. Coat the chicken in it, shaking 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. If needed, fry the chicken in batches. To a plate, transfer the chicken when done and set aside.

Step 4: Add the onion to the same pan/skillet and saute over medium heat until translucent and soft.

Step 5: Smash about 7 to 8 garlic cloves using a heavy knife. To the pan, add the smashed garlic and saute for about 3 minutes until aromatic.

Step 6: Pour in the chicken stock and deglaze the pan. Let the mixture simmer over medium-low heat for about 2 to 3 minutes. Then, add the half-and-half and simmer for 2 minutes.

Step 7: To the pan, add the Pecorino Romano cheese and continue to cook to melt the cheese. To taste, season with black pepper.

Step 8: Add the chicken to the pan, then garnish with some fresh parsley.

Step 9: Serve the creamy garlic chicken breast immediately over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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