Total Time: 35 mins |Yield:4
Have a blast with these creamy garlic chicken breasts! This is my most favourite chicken dinner perfect to pair with mashed potatoes or your favourite veggies.
INGREDIENTS :
Chicken:
- Chicken breasts (skinless and halved horizontally to make 4-5)- 2-3
- 4 tbsp Fresh grated Pecorino Romano cheese
- 2 tsp Garlic powder
- 4 tbsp All-purpose flour
- 3 tbsp Vegetable oil
- 2 tbsp unsalted butter
- 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 Fresh parsley (finely chopped), or as needed
- 1/2 c. Fresh grated Pecorino Romano cheese
DIRECTIONS :
Step 1: On a cutting board, place the chicken. Pat the chicken dry and sprinkle all sides with ground black pepper, salt, and garlic powder.
Step 2: In a shallow bowl, place the flour and Pecorino Romano cheese. Mix well until combined. Dredge the chicken in it, then shake the excess off.
Step 3: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the pan once the oil is hot and fry for about 5 minutes on each side until golden and completely cooked. On a plate, transfer the chicken when done and set aside.
Step 4: Saute the onion in the now-empty pan/skillet over medium heat until clear and soft. Smash about 7 to 8 garlic cloves using a heavy knife, then add them to the pan along with the whole garlic cloves. Continue to saute for another 3 minutes.
Step 5: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let it simmer for about 2 to 3 minutes over medium-low heat. Then, pour in the half-and-half. 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. Season with black pepper and add more salt as needed.
Step 7: To the pan, place the chicken and garnish it with some fresh parsley.
Step 8: When done, serve the creamy garlic chicken breast over mashed potatoes or steamed broccoli. Enjoy!
NUTRITION FACTS:
Calories: 452 kcalSugar: 1 gSodium: 1205 mgFat: 36 gSaturated Fat: 12 gCarbohydrates: 10 gProtein: 20 gCholesterol: 85 mg
![CREAMY GARLIC CHICKEN BREASTS - Delish Grandma's Recipes (1) CREAMY GARLIC CHICKEN BREASTS - Delish Grandma's Recipes (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Yield: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- Chicken:
- Chicken breasts (skinless and halved horizontally to make 4-5)- 2-3
- 4 tbsp Fresh grated Pecorino Romano cheese
- 2 tsp Garlic powder
- 4 tbsp All-purpose flour
- 3 tbsp Vegetable oil
- 2 tbsp unsalted butter
- 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 Fresh parsley (finely chopped), or as needed
- 1/2 c. Fresh grated Pecorino Romano cheese
Instructions
Step 1: On a cutting board, place the chicken. Pat the chicken dry and sprinkle all sides with ground black pepper, salt, and garlic powder.
Step 2: In a shallow bowl, place the flour and Pecorino Romano cheese. Mix well until combined. Dredge the chicken in it, then shake the excess off.
Step 3: Heat the vegetable oil and butter in a large non-stick pan/skillet over medium-high heat. Add the chicken to the pan once the oil is hot and fry for about 5 minutes on each side until golden and completely cooked. On a plate, transfer the chicken when done and set aside.
Step 4: Saute the onion in the now-empty pan/skillet over medium heat until clear and soft. Smash about 7 to 8 garlic cloves using a heavy knife, then add them to the pan along with the whole garlic cloves. Continue to saute for another 3 minutes.
Step 5: To the pan, pour in the chicken stock and scrape the browned bits from the bottom of the pan. Let it simmer for about 2 to 3 minutes over medium-low heat. Then, pour in the half-and-half. 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. Season with black pepper and add more salt as needed.
Step 7: To the pan, place the chicken and garnish it with some fresh parsley.
Step 8: When done, serve the creamy garlic chicken breast over mashed potatoes or steamed broccoli. Enjoy!
FAQs
Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.
How to make chicken breast super tender? ›
The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.
What is marry me chicken made of? ›
Marry me chicken is sautéed chicken in a creamy sun-dried tomato sauce. You can serve it with pasta as suggested or on its own.
Does baking soda keep chicken breast moist? ›
The baking soda helps tenderize the chicken breast, the oil seals the moisture to keep the chicken tender, and the starch forms a thin crisp crust when stir-frying in a hot wok. You won't taste the baking soda in the marinade, so no need to rinse and dry the meat.
What's the best way to cook chicken breast so it doesn't dry out? ›
Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.
How to make chicken breast tender like restaurants? ›
Instructions
- Flatten the chicken breasts. ...
- Season the chicken breasts. ...
- Heat the pan. ...
- Cook the chicken breasts over medium heat for 1 minute without moving. ...
- Flip the chicken breasts. ...
- Turn the heat down to low. ...
- Cover the pan and cook on low for 10 minutes. ...
- Turn off the heat and let sit for an additional 10 minutes.
What cooking method makes chicken most tender? ›
- Flatten the chicken breasts. ...
- Heat the pan. ...
- Cook the chicken breasts over medium heat for 1 minute without moving. ...
- Flip the chicken breasts. ...
- Turn the heat down to low. ...
- Cover the pan and cook on low for 10 minutes. ...
- Turn off the heat and let sit for an additional 10 minutes. ...
- Remove lid and take temperature.
Does chicken breast get more tender the longer you cook it? ›
Most whole chickens become fully tender in about one hour on medium-low heat. Yes, chicken breast will get softer the longer you cook it, as long as it is cooked at a low enough temperature to prevent it from becoming dry and tough.
Which is the tastiest chicken dish in the world? ›
Butter chicken, also known as Murgh Makhani, has recently claimed the top spot in the "Top 100 Chicken Dishes in the World" list by TasteAtlas, (an online guide for traditional food) solidifying its place as a global culinary sensation.
What is Princess Chicken made of? ›
Princess chicken is an Asian dish commonly found on take-out menus, but it is also easy enough to make at home. The chicken is marinated in a mixture of soy sauce, sherry, five-spice powder, and cornstarch and then stir-fried with fresh mushrooms, sliced red bell pepper, and cashews.
Sweet Sue, a brand of canned meats owned by Bumble Bee Foods specializing in chicken.
Do I have to rinse baking soda off chicken? ›
Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.
How do Chinese make chicken so tender? ›
Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.
Do you rinse chicken after baking soda? ›
You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.
What makes chicken juicy and tender? ›
Brining involves soaking the chicken in a saltwater solution, which helps the meat retain moisture. You can add herbs, spices, and sugar to the brine for additional flavor. Marinating:Marinate the chicken in a flavorful liquid for at least 30 minutes or, ideally, several hours.
What can I use to moisten chicken? ›
Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.