Creamy Garlic Chicken Breast Recipe

Season the chicken with salt, garlic powder and pepper.

In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture, then shake off the excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

Fry 2 to 3 chicken breasts for 4 to 5 minutes on each side, depending on the thickness of the chicken, until golden on each side, cooked through and no longer pink. Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

Reduce the heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife.

Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves for about 2 to 3 minutes until fragrant.

Add the broth to deglaze the pan. Scrape up any browned bits and let simmer for about 5 minutes until reduced to half.

Reduce the heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2 to 3 minutes, combining all of the flavors together.

Mix in the parmesan cheese. Continue cooking gently for about 2 to 3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to taste.

Add the chicken back into the pan and let simmer for a further 2 to 3 minutes to thicken the sauce.

Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes. Enjoy!