Description
This creamy garlic smothered chicken recipe features tender chicken breasts coated in a flavorful seasoned flour and mayo mixture, pan-fried to golden perfection, and smothered in a rich garlic cream sauce made with butter, onions, chicken stock, heavy cream, and parmesan. Garnished with parsley and red pepper flakes, this comforting dish pairs beautifully with rice, potatoes, or pasta.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1–2 tbsp mayonnaise
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 6 garlic cloves, minced
- 1/2 onion, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- Parmesan cheese, shredded, to taste
- Salt, to taste
- Pepper, to taste
To Serve
- Chopped fresh parsley
- Red pepper flakes
Instructions
- Prepare garlic and onion: Mince the garlic cloves and finely chop half an onion. Set both aside for later use.
- Slice chicken breasts: Cut each chicken breast into two equal cutlets, totaling four pieces. This ensures even cooking and better sauce coverage.
- Mix flour and seasonings: On a plate, combine flour with paprika, onion powder, garlic powder, oregano, salt, and pepper. Mix thoroughly with a fork to evenly distribute all spices.
- Coat chicken with mayo and flour: Spread 1 to 2 tablespoons of mayonnaise onto each cutlet, then dredge both sides into the seasoned flour mixture to create a flavorful crust.
- Fry the chicken: Heat a medium pan with oil over medium-high heat. Add the coated chicken cutlets and fry for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside on a clean plate.
- Cook onions and garlic: In the same pan, add the chopped onions and cook for a couple of minutes until they soften. Add the minced garlic and cook for an additional minute until fragrant.
- Create the roux: Add butter to the pan with the garlic and onions. Once melted, sprinkle in the flour and stir constantly to form a thick paste, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Add liquids and simmer: Pour in the chicken stock, stirring regularly, and bring the mixture to a simmer. Once simmering, stir in the heavy cream to create a rich sauce base.
- Season and add parmesan: Turn off the heat, season the sauce with salt and pepper to taste, then stir in shredded parmesan cheese until melted and smooth.
- Combine chicken and sauce: Return the cooked chicken cutlets to the pan, spooning sauce over them. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes for a touch of heat.
- Serve and enjoy: Serve your creamy garlic smothered chicken alongside rice, mashed potatoes, pasta, or your favorite side dish. Enjoy this comforting, flavorful meal!
Notes
- Mayonnaise helps the flour coating adhere better and adds moisture to the chicken.
- You can adjust the amount of garlic and parmesan to your taste preference.
- For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free butter substitute.
- Allow the chicken to rest briefly after frying to retain juiciness before adding it back into the sauce.
- Use freshly grated parmesan for best melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
Keywords: creamy garlic chicken, smothered chicken recipe, garlic cream sauce, pan-fried chicken, comfort food
