Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4
This is the ultimate chicken dinner meal with tender, juicy chicken breast smothered in a crazy delicious and hearty garlic sauce with tons of garlic, onion, and cheese. An impressive meal that you can easily make in under thirty minutes!
INGREDIENTS
Chicken:
3 tbsp Vegetable oil
2 tbsp unsalted butter
2 – 3 Chicken breasts (skinless and halved horizontally to make 4-5)
4 tbsp Fresh grated Pecorino Romano cheese
4 tbsp All-purpose flour
2 tsp Garlic powder
2 tsp salt
1 tsp ground black pepper
Sauce:
13 – 14 Garlic cloves
1 Onion, finely chopped
1 1/4 c. Half & half or heavy cream
1 1/4 c. Chicken stock or broth
2 tbsp (or as needed) Fresh parsley, finely chopped
1/2 c. Fresh grated Pecorino Romano cheese
How to make Creamy Garlic Chicken Breasts
Step 1: On the cutting board, place the chicken fillets, then pat them dry. Sprinkle both sides of the fillets with pepper, salt, and garlic powder.
Step 2: In a shallow bowl, mix the flour and Pecorino Romano cheese. Put the chicken into this flour-cheese mixture. Dredge, then shale the excess off.
Step 3: Heat the vegetable oil and butter in a large nonstick pan or skillet over medium-high heat. Add the chicken to the pan once the oil is shimmering and fry for about 5 minutes on each side until golden and cooked through. Do not overcrowd the pan and fry in batches if needed. Once the chicken is cooked, transfer it to a plate and set aside.
Step 4: Saute the onion in the same pan or skillet over medium heat until transparent. Smash about 7 to 8 garlic cloves using a heavy knife. To do this, put the blade on the clove, pressing the blade down. To the pan, add the smashed garlic with the whole garlic cloves and saute for approximately 3 minutes until aromatic.
Step 5: To the pan, pour in the chicken stock and scrape the brown bits from the bottom. Let the liquid simmer for about 2 to 3 minutes over medium-low heat. Next, pour in the half-and-half and bring to a simmer for approximately 2 minutes.
Step 6: Now, add the Pecorino Romano cheese and continue to cook until the cheese has melted. To taste, season with black pepper. Place the chicken back in the pan.
Step 7: When ready, serve the Creamy Garlic Chicken Breasts over potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli garnished with some fresh parsley. Enjoy!
NUTRITION FACTS:
Calories: 452 kcal | Sugar: 1 g | Sodium: 1205 mg | Fat: 36 g | Saturated Fat: 12 g | Carbohydrates: 10 g | Protein: 20 g | Cholesterol: 85 mg
Ingredients
- Chicken:
- 3 tbsp Vegetable oil
- 2 tbsp unsalted butter
- 2 – 3 Chicken breasts (skinless and halved horizontally to make 4-5)
- 4 tbsp Fresh grated Pecorino Romano cheese
- 4 tbsp All-purpose flour
- 2 tsp Garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
- Sauce:
- 13 – 14 Garlic cloves
- 1 Onion, finely chopped
- 1 1/4 c. Half & half or heavy cream
- 1 1/4 c. Chicken stock or broth
- 2 tbsp (or as needed) Fresh parsley, finely chopped
- 1/2 c. Fresh grated Pecorino Romano cheese
Instructions
How to make Creamy Garlic Chicken Breasts
Step 1: On the cutting board, place the chicken fillets, then pat them dry. Sprinkle both sides of the fillets with pepper, salt, and garlic powder.
Step 2: In a shallow bowl, mix the flour and Pecorino Romano cheese. Put the chicken into this flour-cheese mixture. Dredge, then shale the excess off.
Step 3: Heat the vegetable oil and butter in a large nonstick pan or skillet over medium-high heat. Add the chicken to the pan once the oil is shimmering and fry for about 5 minutes on each side until golden and cooked through. Do not overcrowd the pan and fry in batches if needed. Once the chicken is cooked, transfer it to a plate and set aside.
Step 4: Saute the onion in the same pan or skillet over medium heat until transparent. Smash about 7 to 8 garlic cloves using a heavy knife. To do this, put the blade on the clove, pressing the blade down. To the pan, add the smashed garlic with the whole garlic cloves and saute for approximately 3 minutes until aromatic.
Step 5: To the pan, pour in the chicken stock and scrape the brown bits from the bottom. Let the liquid simmer for about 2 to 3 minutes over medium-low heat. Next, pour in the half-and-half and bring to a simmer for approximately 2 minutes.
Step 6: Now, add the Pecorino Romano cheese and continue to cook until the cheese has melted. To taste, season with black pepper. Place the chicken back in the pan.
Step 7: When ready, serve the Creamy Garlic Chicken Breasts over potatoes, cacio e pepe, Instant Pot basmati rice, or steamed broccoli garnished with some fresh parsley. Enjoy!
Notes
NUTRITION FACTS: Calories: 452 kcal | Sugar: 1 g | Sodium: 1205 mg | Fat: 36 g | Saturated Fat: 12 g | Carbohydrates: 10 g | Protein: 20 g | Cholesterol: 85 mg
