Creamy Garlic Chicken Breast

Creamy Garlic Chicken Breasts in an irresistible garlic sauce filled recipe with caramelized onions and garlic is a winner of a chicken dinner!

Creamy Garlic Chicken Breast

Creamy Garlic Chicken Breast

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • For The Chicken:

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4

  • 4 tablespoons flour (all purpose or plain)

  • 4 tablespoons finely grated fresh Parmesan cheese

  • 2 teaspoon salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Black cracked pepper

  • For The Sauce:

  • 5 tablespoons olive oil

  • 2 tablespoons butter

  • 1 small onion finely chopped

  • 1 whole head of garlic peeled and divided into 10-12 cloves

  • 1 1/4 cup chicken broth (stock)

  • 1 1/4 cup heavy cream (or evaporated milk)

  • 1/2 cup finely grated fresh Parmesan cheese

  • 2 tablespoons fresh parsley, to serve


  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all the delicious flavours.
  • Garnish with parsley and a little black cracked pepper.
  • Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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