Creamy Garlic Chicken

Melt butter in the skillet and use a silicone spatula to “clean” the bottom of the pot. Add garlic cloves. Cook and caramelize for 6-7 minutes.

Seared chicken next to a skillet with fond and butter being melted to make sauce.

Add flour to the butter mixture and whisk to combine. Cook for 1-2 minutes. Add the chicken broth, beef bouillon, and seasonings in splashes. Stir in the heavy cream. Bring to a boil, reduce to a simmer.

Adding broth and cream to make creamy garlic sauce.

Reduce heat to low and stir in the Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover and cook for 5 minutes. Garnish with fresh parsley and serve with mashed potatoes!

Creamy garlic chicken with Parmesan cheese and chicken being added to the sauce.

Tips For Searing the Chicken
Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter. Start at medium -high and decrease heat slightly as needed. You can always increase it again later.
If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.

PRO TIPS

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