Creamy Garlic Chicken Recipe

creamy garlic sauce and chicken on top of plate of egg noodles

Creamy Garlic Chicken Recipe

Creamy Garlic Chicken with seared chicken in a roasted garlic cream sauce loaded with bacon, peas, and sun dried tomatoes. An easy skillet dinner ready in 30 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

Chicken

4 each boneless, skinless chicken breasts pounded to equal thickness if needed
1 teaspoon salt
1 teaspoon black pepper

Garlic Sauce

2 tablespoons olive oil
1 tablespoon all purpose flour
1 tablespoon unsalted butter
1 head roasted garlic roughly 15 cloves, mashed
2 cups heavy whipping cream
½ cup frozen green peas
¼ cup sun dried tomatoes chopped
¼ cup bacon cooked and chopped
¼ cup Parmesan cheese grated

For Serving

cooked pasta, rice, or mashed potatoes for serving

Instructions

Make sure the chicken breasts are all the same size and thickness, trim and pound if necessary.
Season the chicken on both sides with salt and pepper.
In a large skillet, over medium heat, cook the chicken breasts 4-5 minutes on each side. Cook until lightly browned on each side and the internal temperature is 165F.
Remove from the pan and set aside while you make the sauce.
In the same skillet you cooked the chicken, add the butter and melt.
Sprinkle in the flour and scrape the bottom of the pan to remove the brown bits. Add in the mashed roasted garlic cloves and make a "paste."
While stirring, add the cream until the sauce thickens and is smooth (it's ok if the garlic is still in small chunks).
Continue stirring and add in the peas, bacon, sun dried tomatoes, and cheese.
Stir to combine and cook for 2-3 more minutes to combine the flavors.
Return the cooked chicken breasts to the skillet and coat with the sauce.
Keep warm and serve over prepared pasta noodles, spooning extra sauce over them.

Notes

Pound the chicken to even thickness so it cooks evenly instead of drying out on one end.
Scrape up all the browned bits when you make the roux. That's free flavor sitting in the bottom of your pan.
Serve the chicken and pasta separately so people can mix and match with other sides.
Thin the sauce with chicken broth if it gets too thick.
Have bread on hand. You'll want it for the sauce, and pretending otherwise is just delaying the inevitable.

This recipe adapted from Savory Experiments.

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