Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4
This easy meal is the ultimate chicken dinner with moist chicken breasts smothered in a hearty garlic sauce with tons of garlic and cheese. So good, this surely will be your family’s new favorite! Ready in less than thirty-five minutes and best paired over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli for a complete, filling meal that everyone around the table will ask for again and again!
INGREDIENTS
Chicken:
2-3 chicken breasts ( skinless and halved horizontally to make 4-5 pieces)
3 tbsp vegetable oil
2 tbsp unsalted butter
4 tbsp all-purpose flour
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
4 tbsp fresh grated Pecorino Romano cheese
Sauce:
13 to 14 garlic cloves
1 onion, finely chopped
1 1/4 cup half & half or heavy cream
1 1/4 cup chicken stock or broth
2 tbsp (or as needed) fresh parsley, finely chopped
1/2 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, then season 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 until combined.
Step 3: In the flour-cheese mixture, dredge the chicken, shaking the excess off.
Step 4: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the skillet once the oil is hot and fry for about minutes (or 5 minutes on each side) until golden and cooked through. To avoid overcrowding the pan, I suggest frying the chicken in batches. When done, transfer the cooked chicken to a plate and set aside.
Step 5: Saute the onion in the same pan/skillet over medium heat until transparent and soft.
Step 6: Smash about 7 to 8 garlic cloves using a heavy knife. To do this, just put the blade over the clove, then press the blade down. To the pan, add the smashed garlic and whole garlic cloves and saute for about 3 minutes until aromatic.
Step 7: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let the sauce simmer over medium-low heat for about 2 to 3 minutes. Now, pour in the half-and-half and simmer for additional 2 minutes.
Step 8: Add the Pecorino Romano cheese to the sauce and cook until the cheese has melted. To taste, season with black pepper. Then, place the chicken back in the pan.
Step 9: Garnish the chicken with some fresh parsley and serve over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!
NUTRITION FACTS:
Calories: 452 kcal | Sugar: 1 g | Sodium: 1205 mg | Fat: 36g | Saturated Fat: 12 g | Carbohydrates: 10 g | Protein: 20 g | Cholesterol: 85 mg
Ingredients
- Chicken:
- 2-3 chicken breasts ( skinless and halved horizontally to make 4-5 pieces)
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 4 tbsp fresh grated Pecorino Romano cheese
- Sauce:
- 13 to 14 garlic cloves
- 1 onion, finely chopped
- 1 1/4 cup half & half or heavy cream
- 1 1/4 cup chicken stock or broth
- 2 tbsp (or as needed) fresh parsley, finely chopped
- 1/2 cup fresh grated Pecorino Romano cheese
Instructions
Step 1: On a cutting board, place the chicken fillets. Pat them dry, then season 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 until combined.
Step 3: In the flour-cheese mixture, dredge the chicken, shaking the excess off.
Step 4: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the skillet once the oil is hot and fry for about minutes (or 5 minutes on each side) until golden and cooked through. To avoid overcrowding the pan, I suggest frying the chicken in batches. When done, transfer the cooked chicken to a plate and set aside.
Step 5: Saute the onion in the same pan/skillet over medium heat until transparent and soft.
Step 6: Smash about 7 to 8 garlic cloves using a heavy knife. To do this, just put the blade over the clove, then press the blade down. To the pan, add the smashed garlic and whole garlic cloves and saute for about 3 minutes until aromatic.
Step 7: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let the sauce simmer over medium-low heat for about 2 to 3 minutes. Now, pour in the half-and-half and simmer for additional 2 minutes.
Step 8: Add the Pecorino Romano cheese to the sauce and cook until the cheese has melted. To taste, season with black pepper. Then, place the chicken back in the pan.
Step 9: Garnish the chicken with some fresh parsley and serve over mashed potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli. Enjoy!
