Creamy Garlic Chicken Breast

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For an easy chicken dinner recipe with a kick of garlic, these Creamy Garlic Chicken Breasts are the ones for you! In 30 minutes, you will have your delicious soft chicken breast dish ready, with a cheesy sauce full of onion and garlic goodness.

Chicken Breast Recipes

Chicken breasts usually tend to dry out while cooking which makes most people avoid it. But these moist saucy breasts are the total opposite.

Coating them in flour before frying them in a skillet traps the moisture in which helps them stay soft and juicy.

They are afterwards placed in a rich garlic sauce. Use a mix of garlic powder and garlic cloves to give it that extra taste, which garlic cloves don’t supply on their own. Garlic powder is only used for the chicken breast seasoning, to ensure the flavors are balanced and that the garlic isn’t too overwhelming. There’s no need to put it in your sauce.

How to cook chicken breast

• Prep your chicken breasts by cutting them with a sharp knife into 4 fillets longwise. These gives you better results than keeping them whole or pounding them. Which also ensures they’re evenly cooked in no time. This helps you make your dinner in no longer than 30 minutes.

• Coat every fillet in your cheese and flour mix. Flour helps trap the moisture in your chicken and works as a thickening agent to your sauce. If you’re on a keto or gluten fee diet, use almond flour instead of all-purpose flour. Put your chicken to fry in a skillet until golden brown and cooked. Take out and place on a plate. Separate your chicken into batches to fry in case your pan isn’t big enough.

Creamy Garlic sauce

Make this recipe in one pan. Use the same skillet you fried your chicken in with all the leftover brown pieces.

• Place your chicken on a plate when cooked.

• Sear your onion until soft in the same skillet, and mix in your garlic to cook for 3 to 5 minutes.

• Pour your cream and chicken stock into your pan. Boil for a couple of minutes before mixing in the cheese and allowing it to soften. Sprinkle with pepper and salt and decorate with chopped parsley.

Even if it’s a creamy garlic sauce, the garlic doesn’t overwhelm you. Just allow it to caramelize for 3 to 5 minutes to guarantee that. To further soften the taste, use your garlic gloves whole instead of crushing them. This recipe is easily tailored to your preferences. They can also be diced or chopped.

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Creamy Garlic Chicken Breasts

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

For an easy chicken dinner recipe with a kick of garlic, these Creamy Garlic Chicken Breasts are the ones for you! In 30 minutes, you will have your delicious soft chicken breast dish ready, with a cheesy sauce full of onion and garlic goodness.

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Ingredients

For The Chicken:

• 2 to 3 chicken breasts (skin-removed, and sliced lengthwise into 4 to 5 fillets)
• 2 teaspoons of salt
• 1 teaspoon of ground black pepper
• 2 teaspoons of garlic powder
• 4 tablespoons of all-purpose flour
• 4 tablespoons of shredded Pecorino Romano cheese
• 3 tablespoons of vegetable oil
• 2 tablespoons of unsalted butter

For The Sauce:

• 1 onion (thinly minced)
• 13/14 garlic cloves
• 1 and ¼ cups of chicken stock or broth
• 1 and ¼ cups of half & half or heavy cream
• ½ cup of shredded Pecorino Romano cheese
• 2 tablespoons of chopped parsley

Instructions

1. Lay out your chicken fillets on a cutting board, tap them dry, and sprinkle on each side with garlic powder, pepper and salt.
2. In a plate or shallow bowl, mix your Pecorino Romano cheese and flour. Coat each of your fillets and pat the excess off.
3. Heat up your vegetable oil on medium-high heat in a skillet or frying pan. Place in your chicken and cook for 5 minutes on each side until fried and golden brown. Fry separately in the pan is too small. Place on a plate, and put to the side.
4. On medium heat using the same frying pan, sear your onion until tender.
5. Crush 7 or 8 garlic cloves using a weighty knife. Put the blade on your clove and press it down with your palm to smash it. Place in your pan along with whole garlic cloves to sear for 3 minutes.
6. Pour in the chicken stock, and unstick any brown pieces from the bottom. Boil on medium-low heat for 2 to 3 minutes.
7. Add half & half, and cook for another 2 minutes.
8. Sprinkle in your Pecorino Romano cheese and allow to melt. Add black pepper and salt to your taste.
9. Transfer your chicken back into the pan.
10. Top with chopped parsley.
11. Enjoy !

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 123mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 37g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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