I had bought a pack of two rather largish chicken breasts earlier this week and I needed to use them up or freeze them. I decided to freeze one for later on and cook the other. I had seen a recipe which looked really delicious on a site called The Cozy Cook.
Juicy and tender pieces of chicken in a flavor filled garlic gravy. It sounded and looked fabulous. I decided to go with it and I am really happy that I did. It is delicious!
I did take the liberty of cutting the recipe in half as there is only one of me. That way I had a delicious dinner for today and then another one to either freeze or eat tomorrow. I will be rather busy tomorrow and so that works out perfectly for me!
On the go all day, I will come home to a delicious supper already prepared. It is truly a winning situation!
At first glance it might look like that is a whole lot of garlic going into this rich and creamy gravy. Because the garlic is left whole and left to caramelize and mellow out in the cooking, it is not harsh at all.
It is not overpowering in the least and imparts a lovely flavor to the sauce. Garlic, when cooked properly, has a mellow sweetness that is incredibly delicious.
The chicken is sliced in half through the middle to create two fillets. They are lightly pounded and dredged in a flavor-filled flour/cheese mixture prior to browning.
This is not only a great way to make one piece of chicken go really far, but also cutting the chicken in this way really helps to ensure a tender finish. If you think chicken breasts are always dry, you need to try this technique.
When cooked properly, these pieces of chicken are never dry or flavorless. Tender and juicy is the name of the game. Add that tasty gravy and you have an incredibly moreish combination!
WHAT YOU NEED TO MAKE CREAMY GARLIC CHICKEN (for two)
There is nothing extraordinary here, unless you think Parmesan cheese is exotic. If you are like me, that will always be in your kitchen!
For the chicken:
- 1 large boneless, skinless chicken breast
- salt and black pepper to taste
- 1 1/2 tsp Italian seasoning
- 1/4 cup (35g) plain all purpose flour
- 2 TBS finely grated Parmesan cheese
- 2 TBS light olive oil
For the sauce:
- 1 1/2 TBS butter
- 5 cloves of garlic, peeled and bruised
- 1 1/2 TBS flour
- 1 1/4 cups (300ml) chicken stock
- 1/2 tsp beef bullion concentrate (or 1/2 beef stock cube)
- 1/2 tsp soy sauce
- 1/2 tsp onion powder (not salt)
- 1/4 tsp dry mustard powder
- 1/4 tsp dried thyme
- 1/4 cup (60ml) heavy cream
- 3 TBS Parmesan Cheese (optional)
My chicken breast was quite a large size. I would say at least six to seven ounces in weight. Cut in half through the middle gave me two really nice sized pieces of chicken.
Italian Seasoning is an herb mixture that can be found in the spice and herb section of your grocery store. If you like you can also make your own! It is very easily done and will come in really handy for all sorts! I use it in pasta sauces, casseroles, to season meat and burgers, etc.
How to Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
I grated my own Parmesan Cheese using a micro plane grater. This does a fabulous job of it. Oh boy, the smell when you are grating it is intoxicating!
For the chicken stock I used Better than Bouillon chicken base. It has a lovely flavor. I also used some of the beef one for the beef concentrate required. It seems an odd combination, but trust me when I say it works!
For heavy cream you can use whipping cream. This is what works best here in North America. Its not a lot but it does give a nice rich depth of flavor and silkiness to the finished sauce.
Leave the garlic whole. It is easier to fish out the cloves from the sauce when you go to serve it. Mine were quite large. It was locally grown and sourced garlic. Very nice! In any case the flavor will mellow out a bit when you are caramelizing it. (Don't burn it. Burnt garlic can have a bitter off flavor.)
HOW TO MAKE CREAMY GARLIC CHICKEN (for two)
This is a very simple dish to make. It only looks complicated! You know me, I like to cook easy as much as possible!
Whisk together the chicken stock, bullion concentrate, soy sauce, onion powder, mustard powder and thyme for the sauce. Set aside.Combine the flour and Parmesan cheese in a shallow bowl. Mix together the remaining seasonings for the chicken in a small bowl or cup.Cut your chicken breast into two fillets lengthwise. Place, one at a time, into a zip lock baggie and using the flat end of a meat pounder, flatten it to 1/2 inch thick. Pat dry with some paper toweling.Season one piece of your chicken with the Italian seasoning, salt/pepper mixture and then dredge it in the flour/cheese mixture. Place onto a plate while you repeat with the other piece.Heat the olive oil in a heavy bottomed skillet over medium high heat. Add the chicken pieces and sear them on both sides, 4 to 5 minutes per side. Remove to a clean plate and set aside.
Melt the butter in the skillet over medium low heat. Add the garlic cloves to the pan drippings. Cook and stir slowly over medium low heat until they begin to soften and lightly caramelize, 6 to 7 minutes.
Whisk in the flour for the sauce and cook for a minute or two to cook out the flour taste. Slowly whisk in the chicken stock mixture, whisking constantly. Whisk in the cream, bring to the boil, then reduce to a simmer. Whisk in the cheese if using and allow it to melt. Add the chicken back to the pan and cook for a further 5 minutes.The sauce will continue to thicken. Serve the chicken hot, with some of the gravy spooned over top, along with some fluffy mashed potatoes and a vegetable on the side.
This chicken was super delicious. Nice and tender, incredibly moist. I think that is partially down to the pounding of the chicken and partially down to the cook time. Not over-cooked in the least!
The gravy is filled with fantastic flavors. Not too garlicky it is beautiful ladled over some fluffy mashed potatoes, or even rice. Altogether this was one very delicious meal!
If you are a fan of chicken breasts but are always struggling to come up with delicious new ways to prepare it, might I suggest the following:
PAN ROASTED CHICKEN BREASTS WITH THYME -I have used boneless, skin-on chicken breasts for this, but thighs would also work well. You can also use bone in or boneless skinless chicken, but the cook times would need adjusting. These are simple to make, moist and delicious with a crisp skin and beautiful flavor. You get tender juicy chicken with a beautifully flavored pan sauce to spoon over top.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Tender juicy chicken with a bit of a kick. They are marinated in some of the chimichurri sauce and then grilled. The remainder of the sauce is served along with the cooked poultry. This is a fabulously herby garlicky sauce that is really delicious with all kinds of meats and fish. This is a simple meal that only looks complicated!
Yield: 2Author: Marie Rayner
Creamy Garlic Chicken
Prep time: 15 MinCook time: 40 MinTotal time: 55 MinThis is a fabulously tasty way to stretch one chicken breast to feed two people. Tender and juicy chicken in a wonderfully delicious rich garlic gravy. Beautiful with mashed potatoes and a vegetable on the side.Ingredients
For the chicken:- 1 large boneless, skinless chicken breast
- salt and black pepper to taste
- 1 1/2 tsp Italian seasoning
- 1/4 cup (35g) plain all purpose flour
- 2 TBS finely grated Parmesan cheese
- 2 TBS light olive oil
- 1 1/2 TBS butter
- 5 cloves of garlic, peeled and bruised
- 1 1/2 TBS flour
- 1 1/4 cups (300ml) chicken stock
- 1/2 tsp beef bullion concentrate (or 1/2 beef stock cube)
- 1/2 tsp soy sauce
- 1/2 tsp onion powder (not salt)
- 1/4 tsp dry mustard powder
- 1/4 tsp dried thyme
- 1/4 cup (60ml) heavy cream
- 3 TBS Parmesan Cheese (optional)
Instructions
- Whisk together the chicken stock, bullion concentrate, soy sauce, onion powder, mustard powder and thyme for the sauce. Set aside.
- Combine the flour and Parmesan cheese in a shallow bowl. Mix together the remaining seasonings for the chicken in a small bowl or cup.
- Cut your chicken breast into two fillets lengthwise. Place, one at a time, into a zip lock baggie and using the flat end of a meat pounder, flatten it to 1/2 inch thick. Pat dry with some paper toweling.
- Season one piece of your chicken with the Italian seasoning, salt/pepper mixture and then dredge it in the flour/cheese mixture. Place onto a plate while you repeat with the other piece.
- Heat the olive oil in a heavy bottomed skillet over medium high heat. Add the chicken pieces and sear them on both sides, 4 to 5 minutes per side. Remove to a clean plate and set aside.
- Melt the butter in the skillet over medium low heat. Add the garlic cloves to the pan drippings. Cook and stir slowly over medium low heat until they begin to soften and lightly caramelize, 6 to 7 minutes.
- Whisk in the flour for the sauce and cook for a minute or two to cook out the flour taste. Slowly whisk in the chicken stock mixture, whisking constantly. Whisk in the cream, bring to the boil, then reduce to a simmer. Whisk in the cheese if using and allow it to melt. Add the chicken back to the pan and cook for a further 5 minutes.
- The sauce will continue to thicken. Serve the chicken hot, with some of the gravy spooned over top, along with some fluffy mashed potatoes and a vegetable on the side.
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