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Chicken with Creamy Garlic Sauce

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Tender, breaded chicken breasts smothered in a rich, garlicky cream sauce, perfect for a comforting and elegant meal.

Ingredients

4 boneless, skinless chicken breasts

1/2 cup half-and-half or light cream

1 to 1 1/2 cups Italian-flavored bread crumbs

2 tablespoons olive oil, divided

For the sauce:

2 tablespoons butter

2 tablespoons finely minced garlic

2 tablespoons all-purpose flour

1/2 cup chicken stock

1 cup heavy cream (preferred)

1/4 cup grated Parmesan cheese

2 ounces softened cream cheese

1 teaspoon salt

1/4 teaspoon white pepper

Instructions

  1. Using a meat mallet, pound each chicken breast between sheets of plastic wrap or wax paper to 1/4-inch thickness. For larger pieces, cut each pounded breast in half lengthwise.
  2. In a shallow dish, pour the half-and-half.
  3. In another shallow dish, place the Italian bread crumbs.
  4. Dip each piece of chicken into the cream, allowing excess to drip off, then dredge in the bread crumbs, pressing gently to adhere.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  6. Add the breaded chicken to the skillet and cook for about 5 minutes on each side, until golden brown and the internal temperature reaches 175°F (80°C).
  7. Remove the chicken from the skillet and set aside.
  8. In the same skillet, melt the butter over medium heat.
  9. Add the minced garlic and sauté until fragrant, about 3-5 minutes, being careful not to let it brown.
  10. Stir in the flour and cook for 1 minute to form a roux.
  11. Gradually whisk in the chicken stock, ensuring no lumps form.
  12. Add the heavy cream, Parmesan cheese, and cream cheese, stirring until the sauce is smooth and begins to thicken.
  13. Season with salt and white pepper.
  14. Return the chicken to the skillet, spooning the sauce over the top.
  15. Simmer for an additional 5 minutes to heat the chicken through and meld the flavors.

Notes

  • Use gluten-free bread crumbs and ensure gluten-free stock and cream for a gluten-free version.
  • Substitute chicken thighs for a juicier alternative.
  • Add red pepper flakes for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently with added cream or stock if sauce thickens too much.
  • Fresh minced garlic is recommended to avoid burning and for best flavor.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-with-creamy-garlic-sauce/