Garlic chicken recipe

On your table in less than 30 minutes, garlic chicken is drenched in a parmesan garlic cream
sauce!
This one-pot miracle of warm, deceptively easy, pantry-friendly creamy garlic chicken is sure
to become a mouthwateringly creamy favorite! Without even making a roux, it transforms
plain chicken into a juicy, golden saucy chicken by boiling breaded, caramelized garlic and
seared chicken cutlets in a rich parmesan cream sauce. A simple yet opulent repeat favorite,
serve this garlic chicken over mashed potatoes, cauliflower mash, pasta, rice, or cauliflower
rice with caesar salad and breadsticks.

Garlic Parmesan Chicken Ingredients

The pantry-friendly, common components used to make this creamy garlic chicken combine
to create flavor explosions! You will require the following:

 Chicken Breasts: Four chicken breast cutlets totaling one chicken breast are
required. Use four small chicken breasts evenly pounded in thickness or boneless,
skinless chicken thighs as an alternative. Compared to full chicken breasts, the thin
cutlets cook more evenly, are juicier, and absorb flavor better. You can buy packaged
pre-sliced cutlets or make your own chicken cutlets by slicing two large chicken
breasts through the equator.

 Garlic: The flavor of the garlic can be released by smashing it. Use 10 to 12 entire
cloves of garlic. With the knife's blunt side, you will smash around half of them.

 Butter: The sauce and the chicken are both seared with butter. Use unsalted butter
to limit the amount of salt. If you like, you can use olive oil as an alternative.

 Olive oil: For the best flavor, use extra virgin olive oil. When cooking, combining
butter with olive oil gives added flavor and keeps the butter from burning.

 Chicken broth: It has fewer calories and tastes more than just milk or cream. To
regulate the amount of salt in the recipe and incorporate my secret ingredient of
chicken bouillon, it is always better to use reduced-sodium chicken broth.

 Chicken bouillon: Chicken bouillon is the go-to flavor bomb item. Better than
bouillon, one shattered bouillon cube, or an equal amount of each (one teaspoon in
this case) of granulated bouillon or better than bouillon may be used.

 Cornstarch: Helps the sauce become thicker, so it is lusciously creamy rather than
runny. It permits the substitution of chicken broth for all of the heavy cream.

 Heavy cream: Creates a sauce that is incredibly creamy and delicious. Use
evaporated milk along with 1/2 tablespoons cornstarch for a lighter alternative.
  Parmesan cheese: Gives the sauce a wonderful salty, nutty flavor. In contrast to
powdered or pre-shredded cheese, it has far more flavour and melts into smooth
oblivion. Use only freshly grated Parmesan cheese for the finest results.

 Flour: Creates a flavorful crust by being added to the spice rub. Although I used all-
purpose flour, a gluten-free alternative will work just as well.

 Shallot: Just one shallot is sufficient. No matter how many cloves are present in the
bulb, the entire shallot is counted as one.

 Worcestershire sauce: A teaspoon gives a sour, umami depth to balance the garlic.
Soy sauce with less salt can be used in place.

 Dijon mustard: It gives your sauce a slight tanginess without a mustard flavor.

 Seasonings: Garlic powder, onion powder, salt, pepper, and paprika are used to
season the chicken. Basil, oregano, thyme, parsley, salt, and pepper strengthen the
sauce. As desired, use more or less.

 Red chili pepper flakes: Adds a little zing to the sauce without making it hot.
Additionally, you can include red pepper in each dish.

 Lemon juice: All recipes call for acid! Lemon juice is all it takes to awaken the
flavors. Use more or less according to taste and either fresh or bottled.

How To Make Garlic Chicken?

A few straightforward steps will make this Garlic Chicken recipe simple. I advise preparing
your sides (potatoes, spaghetti, or rice) first so they can be done by the time your entrée is
finished because the meal comes together rapidly.

Step1: Season the chicken: A savory mixture of flour, garlic powder, onion powder, salt,
and paprika is used to coat the chicken. The flour contributes to the flavorful crust that
protects the chicken and absorbs the sauce.

Step 2:Prepare the chicken: Melted butter and oil are used for cooking the chicken for a
few minutes on each side or until it is golden and thoroughly cooked. Don't clean the skillet
after removing the chicken because the golden bits inside are flavor gold! The flavor of the
chicken with the spice coating is enhanced by browning.

Step 3: Roast the garlic: Avoid burning the garlic at all costs as you sauté the shallots and
garlic in the same pan, scraping away the golden-brown bits as you go to soften the shallots
and caramelize the garlic.

Step 4: Make the sauce: Add the heavy cream, Worcestershire sauce, Dijon, and sauce
seasonings to the skillet after whisking the cornstarch and chicken broth until smooth. Add
Parmesan and stir until melted. Stir frequently as the mixture simmers until it almost reaches
the desired consistency.
Step 5: Add chicken: Re-add the chicken to the skillet and top with some sauce. Allow the
chicken to absorb the sauce by gently simmering for one minute. If desired, garnish with
fresh parsley.
Step 6: Serve: Serve garlic parmesan chicken over pasta, spaghetti squash, zucchini
noodles, rice, cauliflower rice, or cauliflower mash.

Lastly,

Now that the creamy garlic chicken has been resolved let's discuss the sides. We enjoy
serving this dish with vegetables like glazed carrots, roasted Brussels sprouts, broccoli, or
asparagus. For a more upscale presentation, try doing the green beans with bacon. A crisp
salad, such as a caesar salad, strawberry salad, green bean salad, apple salad, or beet
salad, can also be served alongside.

To ensure that no sauce is left behind, bread is necessary. Serve this dish with a short side
of crusty bread, or try my garlic bread, dinner rolls, or garlic parmesan butter breadsticks,
which are all our obsessions.