This Creamy Garlic Chicken is a quick and easy dinner for busy weekdays. Made with thinly cut chicken breasts and creamy sauce with plenty of garlic, this dinner is comfort food at its best! Serve it with mashed potatoes and steamed or roasted vegetables for a delicious and complete meal.
Brown chicken on all sides, until golden brown. Do it in batches to prevent over-crowding the pan. Remove from pan and set aside.
Add more oil to skillet and add onion. Saute for 2 to 3 minutes, stirring often.
Add garlic to skillet and saute until fragrant and golden. Stir often.
Add herbs to garlic and onion, stir in and saute for 1 to 2 minutes. This activates the dry herbs.
½ teaspoon Italian seasoning, ¼ teaspoon dried oregano
Pour stock over the veggies and deglaze the pan (scrape all cooked on bits from the bottom of the skillet with a wooden spoon).
¼ cup chicken stock
Whisk milk with cornstarch. Add to pan along with cream. Stir in and simmer until the sauce thickens.
¾ cup whole milk, ¾ cup heavy cream, 2 teaspoons cornstarch
You can add a handful of spinach at this point and let it wilt.
spinach
Add Parmesan cheese and the remaining tablespoon of butter to the sauce and stir until melted.
½ cup Parmesan cheese
Return chicken to the pan and simmer with sauce until heated through.
Serve garnished with chopped parsley, dill or thyme.
Notes
You can skip the flour and use cornstarch as a gluten-free option.
Always remove chicken from the fridge about 20 minutes before cooking. Let it come to room temperature.
Serve this dish with mashed potatoes, pasta, or rice. Roasted or steamed vegetables make for a great side too.
All leftovers should be stored in the fridge, for up to 3 days.
To reheat the dish, place it in a skillet and add a splash of stock or milk since the sauce will thicken as it chills. Return it to a saucy consistency with more liquid.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.