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Creamy Baked Chicken Breasts: A Mouth-Watering Garlic Cream Sauce Recipe

Creamy Baked Chicken Breasts
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Creamy Garlic Chicken Breast recipe is a perfect balance of crispy, golden chicken and a rich, flavorful garlic cream sauce. It’s quick to prepare, making it ideal for weeknight dinners, yet elegant enough for special occasions. Serve it over pasta, rice, or mashed potatoes for a complete meal.

Ingredients

Scale

For the Chicken:

  • 2–3 boneless chicken breasts (large, skinless, halved horizontally to make 4)
  • 4 tablespoons all-purpose flour
  • 4 tablespoons finely grated fresh parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cracked black pepper

For the Sauce:

  • 5 tablespoons olive oil (divided)
  • 2 tablespoons butter (divided)
  • 1 small onion (finely chopped)
  • 1 whole head of garlic (peeled and divided into 10–12 cloves)
  • 1 ¼ cups chicken broth (or stock)
  • 1 ¼ cups heavy cream (or half-and-half or evaporated milk)
  • ½ cup finely grated fresh parmesan cheese
  • 2 tablespoons fresh parsley (for garnish)

Instructions

  1. Season the Chicken: Sprinkle the chicken breasts with salt, garlic powder, and black pepper.
  2. Dredge the Chicken: In a shallow bowl, combine the flour and parmesan cheese. Coat each chicken breast in the flour mixture, shaking off any excess.
  3. Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Swirl the pan to coat it evenly. Fry 2-3 chicken breasts at a time until golden and cooked through (about 4-5 minutes per side). Transfer to a warm plate and set aside. Repeat with the remaining oil, butter, and chicken breasts.
  4. Prepare the Sauce: Wipe the skillet with a paper towel. Reduce the heat to medium and sauté the onion in the remaining oil and juices until softened.
  5. Add Garlic: Smash 6 garlic cloves with the back of a knife. Add the remaining oil to the skillet and sauté the smashed and whole garlic cloves until fragrant (2-3 minutes).
  6. Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce by half (about 5 minutes).
  7. Add Cream: Reduce the heat to medium-low and pour in the heavy cream. Let the sauce simmer gently for 2-3 minutes to combine the flavors.
  8. Incorporate Cheese: Stir in the parmesan cheese and cook for another 2-3 minutes, stirring occasionally, until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
  9. Combine Chicken and Sauce: Add the cooked chicken breasts back into the skillet. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
  10. Garnish and Serve: Sprinkle with fresh parsley and cracked black pepper. Serve over pasta, rice, mashed potatoes, or your preferred side.

Notes

  • Chicken Thickness: Halve the chicken breasts horizontally to ensure even cooking and tender results.
  • Cream Options: Use heavy cream for a richer sauce or evaporated milk for a lighter version. Avoid boiling the sauce rapidly if using half-and-half to prevent curdling.
  • Garlic: Smashing some garlic cloves releases more flavor, while leaving others whole adds a milder, sweeter taste.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain the sauce’s creamy texture.

Nutrition

Find it online: https://recipes.swedishinarabic.net/creamy-baked-chicken-breasts-a-mouth-watering-garlic-cream-sauce-recipe/