Creamy Garlic Chicken
This Creamy Garlic Chicken is the answer to dinner. A combination of chicken, bacon, peas, and tomatoes in a garlic cream sauce served with pasta, this recipe is guaranteed to be a family favorite.
Garlic Cream Chicken
Let me ask you this – who doesn’t love garlic? This creamy garlic chicken is an easy and simple recipe that is so full of flavor! Made in just 30 minutes, it’s perfect for when you’ve come home from a long day and want a delicious dinner that doesn’t take too much time and effort.
This simple recipe calls for chicken, flour, cream, butter, garlic, frozen peas, sun-dried tomatoes, bacon, cheese, and pasta – ingredients almost everyone has on hand.
I usually serve the chicken on top of some pasta, you can always switch it up for rice, mashed potatoes, extra veggies, or a crisp salad.
Why is this recipe so great?
- First of all, it’s quick and easy.
- It’s very flexible – you can adjust the ingredients to your liking.
- One word: GARLIC!
Ingredients Needed
Chicken – I used chicken breasts for this recipe, but you could also use chicken thighs if you’d like.
Roasted garlic – The star of the dish. Garlic powder can be used to further enhance the garlic-y flavor.
Heavy cream – This adds a richness to the dish along with making it super creamy!
Green peas – I used frozen green peas for this recipe, but feel free to use fresh green peas or green beans.
Sun-dried tomatoes – This contributes to the beautiful color of the dish and also adds a little sweetness to the dish.
Bacon – Bacon is best or substitute ham or pancetta.
Parmesan cheese – I used parmesan cheese, but any kind of cheese you like.
Pasta noodles – Feel free to use any kind of noodle – fettuccine, rigatoni, or whatever you have on hand. You can also substitute the pasta with mashed potatoes.
Pantry Staples – All purpose flour, unsalted butter, olive oil, salt, and pepper.
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How to Make Creamy Garlic Chicken
First: Trim and season the chicken on both sides. Pan-fry over medium heat, in a large skillet, until lightly browned on both sides. Remove from the pan and let it rest.
Second: In the same pan, add the butter, flour, and roasted garlic to create a paste. Combine and cook for 1-2 minutes to remove the raw flour flavor.
Third: Stir in the cream and scrape the bottom of the pan to remove the brown bits. Add in the peas, bacon, sun-dried tomatoes, and cheese. Stir the sauce to combine.
Fourth: Add the chicken to the pan, and coat with sauce. Cook for an additional 1-2 minutes. Serve with pasta or mashed potatoes.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or in a skillet until heated through.
Add a little milk or chicken broth to thin the sauce out if it’s too thick.
Can I freeze it?
You definitely can. Cook and cool completely. Be sure to store it in an airtight container and freeze for up to 2 months. Thaw overnight when ready to eat.
I don’t have cream, can I use milk instead?
Cream and milk have completely different fat content and thickness, with cream being much thicker. That said, I don’t recommend using milk as the dish will lose its creaminess and will become thin and watery.
Does the garlic have to be roasted?
Roasting the garlic eliminates the sharp and spicy flavor of the garlic. Most importantly, it softens the cloves, making it easier to form the roux paste with the butter and flour.
However, you could also achieve the paste-like consistency with fresh garlic by mincing and smashing the garlic.
Can I make this in a slow cooker?
Although I have not attempted this recipe in a slow cooker, you can definitely make some minor changes so that it can work for a slow cooker. The chicken and bacon must still be pan-fried prior to putting it in the slow cooker.
The only other change is that instead of creating a roux with the flour and butter a cornstarch slurry will be used to thicken the sauce.
An equal part ratio of 1 tablespoon of cornstarch and 1 tablespoon of water should be beaten together and added to the sauce mixture in the slow cooker roughly 30 minutes prior to serving.
Serving Suggestions
Just like my French Onion Chicken, I like to serve a green pea casserole, an Italian chopped salad, and some garlic knots to soak up the yummy sauce.
Tips for No Leftovers
- Serve the pasta and chicken separately so you can mix and match the chicken with other sides of your liking.
- You could also separate the chicken from the sauce altogether and top it with the sauce only upon serving.
- If the sauce is too thick, thin out with chicken broth.
- Cut the chicken into bite-sized pieces to allow for easier eating and reheating.
- Serve with sliced bread to clean up every last drop of that creamy garlic sauce.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This hearty creamy garlic chicken recipe is great for a busy weeknight and can be made in under 30 minutes. Perfect for the whole family, picky eaters, garlic lovers, workaholics… this foolproof recipe is a winner!
Creamy Garlic Chicken
Ingredients
- 4 boneless skinless chicken breasts (pounded to equal thickness if needed)
- dash of salt and pepper for seasoning
- 2 tablespoons olive oil
- 1 tablespoon all purpose flour
- 1 tablespoon unsalted butter
- 1 head roasted garlic roughly 15 cloves, mashed
- 2 cups heavy whipping cream
- 1/2 cup frozen green peas
- 1/4 cup sun dried tomatoes chopped
- 1/4 cup bacon cooked and chopped
- 1/4 cup Parmesan cheese grated
- 4 cups cooked pasta rice, or potatoes for serving
Instructions
- Make sure the chicken breasts are all the same size and thickness, trim and pound if necessary. Season the chicken on both sides with salt and pepper.
- In a large skillet, over medium heat, cook the chicken breasts 4-5 minutes on each side. Cook until lightly browned on each side and the internal temperature is 165F. Remove from the pan and set aside while you make the sauce.
- In the same skillet you cooked the chicken in, add the butter and melt. Sprinkle in the flour and scrape the bottom of the pan to remove the brown bits. Add in the mashed roasted garlic cloves and make a "paste."
- While stirring, add the cream until the sauce thickens and is smooth (it's ok if the garlic is still in small chunks).
- Continue stirring and add in the peas, bacon, sun dried tomatoes, and cheese.
- Stir to combine and cook for 2-3 more minutes to combine the flavors.
- Return the cooked chicken breasts to the skillet and coat with the sauce.
- Keep warm and serve over prepared pasta noodles, spooning extra sauce over them.
Notes
Nutrition
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