Creamy Garlic Chicken Recipe
Introduction
Creamy Garlic Chicken is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken breasts are coated and browned before being simmered in a rich, garlicky coconut milk sauce. This recipe is simple yet impressive, delivering a creamy, savory meal that everyone will love.
Ingredients
- 1 pound boneless skinless chicken breasts (2, cut in half lengthwise)
- 1/4 cup cassava flour (or all-purpose, gluten-free flour, or Einkorn flour)
- 1 tbsp olive oil
- 2 tbsp ghee (or butter, or olive oil)
- 1 bulb garlic (peeled and cloves cut in half lengthwise)
- 1/2 tsp garlic granules (or unsalted garlic powder)
- 1/2 tsp Italian seasoning
- 1 cup chicken broth or stock
- 1 can full-fat coconut milk (13.5 oz) or 1 1/2 cups heavy cream
- 1/2-1 tsp sea salt (to taste, varies depending on chicken stock)
- 1/4 tsp ground black pepper (to taste)
- Chopped fresh parsley for optional garnish
Instructions
- Step 1: Preheat a large 12-inch skillet over medium-high heat. Sprinkle salt and pepper over the flour and mix. Dredge the four chicken pieces in the cassava flour mixture.
- Step 2: When the pan is hot, add the olive oil and 2 chicken pieces. Brown each side for 2-3 minutes, then remove and set aside. Repeat with the remaining 2 pieces.
- Step 3: Lower the heat to medium-low and add the ghee or additional olive oil along with the halved garlic cloves. Cook for 2-3 minutes, stirring occasionally, until the garlic turns light brown.
- Step 4: Add garlic granules, Italian seasoning, chicken stock, and coconut milk or heavy cream to the pan. Bring to a boil while scraping up browned bits from the bottom.
- Step 5: Reduce heat to a gentle simmer and cook until garlic cloves are soft, about 15-20 minutes. The sauce should reduce by half.
- Step 6: Return chicken breasts to the pan and simmer until cooked through, 6-8 minutes, turning once halfway.
- Step 7: Garnish with fresh parsley and serve warm.
Tips & Variations
- For extra richness, swap coconut milk for heavy cream or use a mix of both.
- Use gluten-free or alternative flours if you need a gluten-free option.
- Add a splash of white wine when adding the broth for a deeper flavor.
- Serve over rice, mashed potatoes, or sautéed greens for a complete meal.
Storage
Store leftover creamy garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain sauce consistency. Avoid boiling when reheating to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly as thighs may take a bit longer to cook through.
Is this recipe dairy-free?
It can be dairy-free if you use coconut milk and substitute ghee or butter with olive oil. Otherwise, using heavy cream and butter will include dairy.
PrintCreamy Garlic Chicken Recipe
Creamy Garlic Chicken is a rich and flavorful dish featuring tender chicken breasts cooked in a luscious garlic-infused coconut milk sauce. Coated in gluten-free cassava flour and browned to perfection, the chicken simmers in a savory sauce with a hint of Italian seasoning, making it a comforting and elegant meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts (2, cut in half lengthwise)
- 1/4 cup cassava flour (or all-purpose, gluten-free flour, or Einkorn flour)
- 1 tbsp olive oil
- 2 tbsp ghee (or butter or olive oil)
Sauce
- 1 bulb garlic (peeled and cloves cut in half lengthwise)
- 1/2 tsp garlic granules (or unsalted garlic powder)
- 1/2 tsp Italian seasoning
- 1 cup chicken broth or stock
- 1 can full-fat coconut milk (13.5 oz or 1 1/2 cups heavy cream)
- 1/2–1 tsp sea salt (to taste, varies depending on chicken stock)
- 1/4 tsp ground black pepper (to taste)
- Chopped fresh parsley for optional garnish
Instructions
- Prepare the chicken: Preheat a large 12″ skillet over medium-high heat. Combine cassava flour with a pinch of salt and pepper. Dredge each of the four chicken pieces in the flour mixture to coat evenly.
- Brown the chicken: When the pan is hot, add 1 tablespoon olive oil and place two chicken pieces in the skillet. Cook each side for 2-3 minutes until golden brown, then remove and set aside. Repeat with the remaining two pieces.
- Sauté the garlic: Reduce heat to medium-low, add 2 tablespoons ghee or olive oil and the halved garlic cloves to the pan. Cook for 2-3 minutes, stirring occasionally, until garlic starts to turn light brown.
- Add seasonings and liquids: Stir in garlic granules, Italian seasoning, chicken broth, and coconut milk (or heavy cream). Bring the mixture to a boil, scraping the bottom of the pan to loosen browned bits.
- Simmer the sauce: Lower heat to maintain a gentle simmer. Cook the sauce for 15-20 minutes, until garlic cloves are very soft and the sauce reduces by about half.
- Finish cooking the chicken: Return the browned chicken breasts to the pan. Simmer for 6-8 minutes until the chicken is cooked through in the center, turning once midway through cooking.
- Serve: Garnish with chopped fresh parsley if desired and serve immediately, spooning the creamy garlic sauce over the chicken.
Notes
- Use cassava flour for a gluten-free option, or substitute all-purpose or Einkorn flour as preferred.
- Adjust the salt depending on the saltiness of your chicken broth or stock.
- Ghee can be substituted with butter or olive oil for the sauté step.
- For a richer sauce, use heavy cream instead of coconut milk if not avoiding dairy.
- Ensure chicken is cooked through by checking for an internal temperature of 165°F (74°C).
Keywords: Creamy Garlic Chicken, gluten-free chicken, coconut milk chicken, garlic chicken recipe, creamy chicken skillet
