Creamy Garlic Chicken Recipe
Introduction
This creamy garlic chicken recipe is a flavorful, comforting dish that’s perfect for any night of the week. Tender chicken breasts are cooked in a rich, garlicky sauce made with coconut milk for a deliciously creamy texture. It’s simple to prepare and sure to impress at the dinner table.
Ingredients
- 1 pound boneless skinless chicken breasts (2, cut in half lengthwise)
- 1/4 cup cassava flour (or all-purpose, gluten-free, 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 with chicken stock)
- 1/4 tsp ground black pepper (to taste)
- Chopped fresh parsley for optional garnish
Instructions
- Step 1: Preheat a large 12″ skillet over medium-high heat. Combine salt and pepper with the flour, then dredge each piece of chicken in the mixture to coat evenly.
- Step 2: Add the olive oil to the hot pan and cook two chicken breasts for 2-3 minutes per side until browned. Remove and set aside. Repeat with the remaining chicken breasts.
- Step 3: Lower the heat to medium-low and add ghee (or chosen fat) along with the halved garlic cloves to the pan. Cook for 2-3 minutes, stirring occasionally until the garlic begins to turn light brown.
- Step 4: Stir in garlic granules, Italian seasoning, chicken stock, and coconut milk (or heavy cream). Bring the mixture to a boil, scraping the browned bits off the bottom of the pan.
- Step 5: Reduce heat to maintain a gentle simmer. Cook for 15-20 minutes until the garlic cloves are soft and the sauce has reduced by about half.
- Step 6: Return the chicken breasts to the pan and simmer for 6-8 minutes, turning once halfway through, until cooked through.
- Step 7: Garnish with chopped fresh parsley if desired and serve warm.
Tips & Variations
- Substitute cassava flour with all-purpose or gluten-free flour depending on your preference or dietary needs.
- Use butter instead of ghee for a richer flavor.
- For a lighter sauce, use low-fat coconut milk or half-and-half instead of full-fat coconut milk or heavy cream.
- Add a splash of white wine when adding the chicken broth for extra depth of flavor.
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, adding a splash of broth or water if the sauce has thickened too much during storage.
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 can be used as a substitute. They may need slightly longer cooking time and will add extra juiciness and flavor.
Is this recipe dairy-free?
If you use coconut milk and olive oil instead of ghee or butter, this recipe is dairy-free and suitable for those avoiding dairy.
PrintCreamy Garlic Chicken Recipe
A delicious and creamy garlic chicken dish featuring tender boneless chicken breasts cooked in a rich sauce made from coconut milk, garlic, and Italian seasoning. This comforting one-pan meal combines robust garlic flavors with a smooth, velvety sauce perfect for any dinner occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts (2, cut in half lengthwise)
- 1/4 cup cassava flour (or all-purpose, gluten-free, or Einkorn flour)
- 1 tbsp olive oil
Sauce and Seasoning
- 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, depending on chicken stock)
- 1/4 tsp ground black pepper (to taste)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat skillet and dredge chicken: Preheat a large 12″ skillet over medium-high heat. Mix cassava flour with a touch of salt and pepper. Dredge the chicken pieces in the flour mixture to coat evenly.
- Brown the chicken: Add 1 tablespoon olive oil to the hot skillet. Cook 2 chicken breast pieces at a time, about 2-3 minutes per side until browned. Remove the browned chicken from the pan and set aside. Repeat with remaining pieces.
- Sauté garlic: Lower heat to medium-low and add 2 tablespoons ghee or olive oil to the skillet. Add the halved garlic cloves and cook, stirring occasionally, for 2-3 minutes until the garlic turns light brown.
- Add seasonings and liquids: Stir in garlic granules, Italian seasoning, chicken stock, and coconut milk or heavy cream. Bring the mixture to a boil while scraping up browned bits from the bottom of the pan for flavor.
- Simmer and reduce sauce: Reduce heat to maintain a light simmer. Cook for 15-20 minutes until garlic cloves are soft and the sauce has reduced by about half, thickening nicely.
- Finish cooking chicken: Return the browned chicken breasts to the pan and simmer for 6-8 minutes, turning once halfway through, until the chicken is cooked through and tender inside.
- Garnish and serve: Sprinkle chopped fresh parsley on top for a burst of color and freshness before serving the creamy garlic chicken hot.
Notes
- You can substitute cassava flour with all-purpose or gluten-free flour based on preference.
- Ghee can be replaced with butter or olive oil to suit dietary needs.
- For a dairy-free version, use coconut milk instead of heavy cream.
- Adjust salt according to the saltiness of your chicken broth or stock.
- Serve with steamed vegetables, rice, or mashed potatoes for a complete meal.
Keywords: Creamy Garlic Chicken, Coconut Milk Chicken, Easy Chicken Dinner, Gluten Free Chicken, One Pan Chicken Recipe
