Description
A rich and flavorful one‑skillet chicken smothered in creamy garlic gravy—perfect over mashed potatoes with roasted green beans.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
- 2½ cups chicken broth
- 1 beef bouillon cube (or 1 tsp Better Than Bouillon)
- 1 teaspoon low‑sodium soy sauce (can sub Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons flour
- ½ cup heavy cream
- Optional: ½ cup Parmesan cheese
Instructions
- In a measuring cup with a spout, combine chicken broth, bouillon cube, soy (or Worcestershire) sauce, onion powder, mustard powder, and thyme. Set aside.
- On a plate, combine ⅓ cup flour with 4 tablespoons shredded Parmesan. Ready other ingredients.
- Slice chicken breasts lengthwise into 2‑3 thinner pieces. Pound to about ½‑inch thick. Pat dry.
- Season chicken with Italian seasoning, salt, and pepper. Dredge in the flour/Parmesan mixture, tapping off excess.
- Heat olive oil in a large skillet over medium‑high. Sear chicken, 4‑5 minutes per side, until golden. Remove and set aside.
- Melt butter in the skillet over medium/medium‑low. Use a silicone spatula to deglaze (“clean”) the bottom. Add garlic cloves and caramelize for 6‑7 minutes.
- Add 3 tablespoons flour, whisk to combine, and cook 1‑2 minutes.
- Slowly add the broth mixture in splashes, stirring constantly. Add heavy cream, bring to a boil, then reduce heat to low.
- Gradually stir in optional Parmesan cheese until smooth.
- Return chicken to skillet, spoon sauce over it. Partially cover and simmer 5 minutes.
- Garnish with parsley, and serve over mashed potatoes and roasted green beans.
Notes
- For searing: adjust heat to maintain golden browning; resist moving the chicken until crust forms.
- If sticking occurs, let chicken release naturally to avoid tearing.
- If using smaller chicken breasts, consider using 3–4 instead of 2.
- Mushrooms can be sautéed separately and stirred into the sauce at the end for added flavor and texture.
- Refrigerate sealed in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat from frozen or thaw and bake at 350 °F for 20–25 minutes in a greased covered casserole dish.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 488 kcal
- Sugar: 2 g
- Sodium: 1860 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 111 mg
