Creamy Garlic Chicken

Slice the chicken breasts into three thinner pieces each, so they cook evenly and quickly. Season both sides with salt, pepper, and Italian seasoning.

In a shallow dish, mix together ½ cup of flour and shredded Parmesan cheese. Dredge each piece of chicken in this flour mixture, pressing gently so the coating adheres well.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken in batches (to avoid overcrowding). Sear each piece for about 4-5 minutes per side, or until a golden crust forms. Transfer the seared chicken to a plate and set aside.

Reduce the heat to medium and add butter to the same skillet. Use a silicone spatula to gently scrape up any browned bits from the bottom of the pan.

Add whole garlic cloves to the melted butter and let them cook for about 6-7 minutes, stirring occasionally. The garlic should become soft and caramelized.

Sprinkle flour over the butter and garlic. Whisk continuously for 1-2 minutes to form a roux, which will thicken the sauce.

Slowly pour in chicken broth, stirring constantly to avoid lumps. Add beef bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Continue to stir and bring the mixture to a boil. Reduce heat and let simmer for 5-7 minutes.

Reduce the heat to low and slowly stir in heavy cream. Let the sauce simmer gently until it becomes silky and smooth. For extra richness, you can add Parmesan cheese at this point, stirring until it melts completely.

Place the seared chicken back into the skillet, nestling each piece into the sauce. Spoon some sauce over the top of the chicken to ensure it’s coated. Cover the skillet and let the chicken cook for another 5 minutes on low heat.

Remove the skillet from the heat and garnish with chopped fresh parsley. Serve over mashed potatoes, pasta, or with crusty bread to enjoy the delicious sauce.