PIN THIS RECIPE to any of your relevant boards if you want to make it later...



Pan-fried, golden, and crispy chicken breast smothered in a mouthwatering garlic cream sauce! Serve this lush chicken over cauliflower mash, pasta, rice, zucchini noodles, or mashed potatoes for a filling weeknight meal perfect for your entire family. And never forget the scrumptious sauce!



1 tsp garlic powder

2-3 large boneless and skinless chicken breasts, halved horizontally to make 4

4 tbsp finely grated fresh Parmesan cheese

2 tsp salt

1/2 tsp Black cracked pepper

4 tbsp flour (all-purpose or plain)


1 small onion, finely chopped

5 tbsp olive oil

1 whole head of garlic, peeled and divided into 10-12 cloves

2 tbsp butter

1 1/4 c. chicken broth (stock)

2 tbsp fresh parsley, to serve

1/2 c. finely grated fresh Parmesan cheese

1 1/4 c. half and a half or heavy cream (or evaporated milk)


Step 1: Sprinkle the chicken with salt, garlic powder, and pepper.

Step 2: Place the flour and Parmesan cheese in a shallow bowl. Mix well. Dredge the chicken, shaking the excess off.

Step 3: In a large skillet, heat 2 tbsp oil and 1 tbsp butter over medium-high heat. To evenly coat the bottom, swirl the pan. Then, add about 2 to 3 chicken breasts and fry for about 4 to 5 minutes per side until both sides are golden and no longer pink. On a warm plate, transfer the cooked chicken breasts and set them aside. Note that the cooking time of the chicken breasts varies depending on the thickness of the chicken.


Step 4: Using a sheet of paper towel, wipe the pan clean. Then, add the rest of the oil, butter, and chicken breasts. Onto the same plate, transfer the cooked chicken.

Step 5: Adjust the heat to medium and add the onion and saute with the remaining oil/juices in the pan until the onion has softened.

Step 6: Using the blunt edge of the back of a knife, smash 6 whole cloves of garlic.

Step 7: To the pan, heat the rest of the oil, stirring it through the onions. Then, add the smashed garlic cloves and whole garlic cloves. Saute for about 2 to 3 minutes or until aromatic. Pour in the broth and scrape the browned bits to deglaze the pan. Allow the mixture to simmer for about 5 minutes until it is reduced to half.

Step 8: Adjust the heat to medium-low, then add the cream. Gently simmer the sauce for about 2 to 3 minutes before stirring in the Parmesan cheese. Cook further until the cheese has melted, stirring often. This takes 2 to 3 minutes more. To taste, season with salt and pepper.

Step 9: Return the chicken to the pan and allow the sauce to simmer for another 2 to 3 minutes until the sauce has thickened to your liking. Lastly, garnish with a bit of black cracked pepper and parsley.

Step 10: Serve this creamy garlic chicken breast over cauliflower mash, pasta, rice, zucchini noodles, or mashed potatoes. Enjoy!


Calories: 458 kcal | Carbohydrates: 11g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1205mg | Potassium: 403mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 10.3mg | Calcium: 285mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...