This creamy garlic chicken dinner is served over white rice with a side of green beans. A delicious skillet dinner the whole family will love.
This dinner features pan fried chicken breasts that have been dredged in flour. A homemade garlic gravy tops the chicken breasts in a creamy and delicious sauce. Serve over white rice with air fried green beans as a tasty side.
This dinner is so delicious, even my picky little boy absolutely loved the chicken. It also makes tasty leftovers.
This recipe takes a little bit of time and effort to make, but it is well worth it. The flavor and texture of this yummy homemade meal makes it a top dinner idea.
We have a few tips and tricks, with some frequently asked questions mixed into the post to help you make the tastiest dinner.
Why do you dredge chicken breasts?
Dredging chicken breast serves several purposes:
- Adds Flavor: The seasoned flour mixture used for dredging often includes herbs, spices, and sometimes grated cheese, which adds flavor to the chicken as it cooks.
- Creates Texture: Dredging creates a crispy, golden exterior on the chicken when cooked, providing a pleasing contrast to the tender interior.
- Helps Seal in Moisture: Coating the chicken with flour before cooking helps seal in its natural juices, preventing them from evaporating too quickly during cooking. This can result in juicier, more tender chicken.
- Promotes Even Cooking: The dredging process helps the chicken cook more evenly by providing a barrier between the meat and the direct heat source. This helps prevent the chicken from becoming overcooked on the outside before the inside is fully cooked.
For this dish we use a “light” dredging option, instead of dipping the chicken into a liquid first, we are dredging the chicken breast dry for a light coating of flour and cheese.
Why is my sauce not thickening?
If your sauce is not thickening as desired, here are some tips to troubleshoot the issue:
- Simmer Longer: Sometimes, sauces require more time to reduce and thicken. Increase the cooking time over low heat, allowing more moisture to evaporate and the sauce to concentrate.
- Use a Thickening Agent: Add a thickening agent such as cornstarch or flour to the sauce. Mix a small amount of the thickening agent with water to form a slurry, then gradually whisk it into the sauce. Cook the sauce for a few more minutes to allow it to thicken.
- Reduce the Liquid: If the sauce has too much liquid, continue simmering it uncovered to evaporate excess moisture and concentrate the flavors.
- Use Arrowroot or Tapioca Flour: These alternatives to cornstarch or flour can be used as thickening agents for sauces. Follow the same process as with cornstarch or flour.
- Adjust Seasonings: As the sauce reduces, its flavors can intensify. Taste the sauce and adjust the seasonings as needed to ensure it’s well-balanced.
- Be Patient: Thickening can take time, especially if you’re reducing a large volume of liquid. Be patient and continue simmering until the desired consistency is reached.
This sauce will thicken, but it may need extra time to thicken depending on your cooking temperature and how fast you added the chicken stock mixture. Adding the chicken stock little by little, and allowing it to come up to temperature will help your sauce thicken faster.
What are the best sides to go with creamy garlic chicken?
Creamy garlic chicken pairs well with a variety of sides that complement its rich and flavorful profile. Here are some delicious options:
- Steamed or Roasted Vegetables: Serve your creamy garlic chicken with a side of steamed or roasted vegetables such as broccoli, asparagus, green beans, or carrots. These veggies add color, freshness, and nutritional balance to the meal.
- Rice: Fluffy white rice or fragrant basmati rice can soak up the creamy garlic sauce beautifully. Consider adding herbs like parsley or chives to the rice for extra flavor.
- Crusty Bread or Dinner Rolls: A slice of crusty bread or some warm dinner rolls are perfect for soaking up any extra sauce from the creamy garlic chicken.
- Side Salad: A crisp and refreshing side salad with a light vinaigrette dressing can provide a nice contrast to the richness of the chicken dish. Use a mix of fresh greens such as lettuce, spinach, or arugula, and add toppings like cherry tomatoes, cucumbers, and sliced avocado.
- Pasta: Serve your creamy garlic chicken over cooked pasta such as fettuccine, linguine, or penne for a satisfying and comforting meal. The pasta will absorb the creamy sauce and provide a hearty base for the dish.
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish that goes perfectly with creamy garlic chicken. The smooth texture of the potatoes complements the richness of the sauce.
- Roasted Potatoes: Roasted potatoes seasoned with garlic, herbs, and a touch of olive oil make a delicious and easy side dish for creamy garlic chicken. The crispy exterior and fluffy interior of the potatoes complement the creamy chicken perfectly.
Feel free to mix and match these sides based on your preferences and what you have on hand. I paired my creamy garlic chicken dinner with air fried green beans and cooked white rice.
More Delicious Dinner Ideas:
Creamy Garlic Chicken Skillet Recipe
This creamy garlic chicken dinner is served over white rice with a side of green beans. A delicious skillet dinner the whole family will love.
Ingredients
- 1.5 lbs chicken breast
- 1/2 cup flour
- 1/4 cup shredded parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tsp Italian seasonings
- Gravy:
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 3 tbsp minced garlic
- 3 tbsp flour
- 3 tbsp butter
- 1 cube beef bullion
- 1 tsp worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp dried thyme
Instructions
- In a small bowl, mix together flour, garlic powder, and shredded cheese
- Slice chicken breast in half and pound thin.
- Pat chicken dry, season with Italian seasonings and salt and pepper.
- dredge chicken in flour mixture on both sides
- Heat a large skillet to medium high heat and add 2 tbsp olive oil
- Add chicken to hot pan and cook 4 minutes per side (do not move chicken around while cooking, it needs to create a nice crust on each side)
- Cook chicken in batches and remove it to a plate while you start the gravy.
- In the same pan you cooked the chicken, reduce the heat to medium and add in butter.
- Once the butter has melted, gently scrape the bottom of the pan with a wooden spoon to remove the sediment from the pan.
- Add in the garlic and cook 4 minutes until fragrant and softened.
- While the garlic cooks, in a small seperate bowl, add the chicken stock, cubed beef bullion, worcestershire sauce, onion powder, garlic powder, ground mustard, and dried thyme. Whisk it together until combined
- Next, add the flour to the pan, whisk it together with the butter and garlic.
- Mixture will become thick and start to clump together. Cook for 2 minutes until brown and fragrant.
- Slowly begin to add the chicken stock mixture a small amount at a time whisking constantly.
- The mixture will thicken as you add the chicken stock.
- Once the chicken stock mixture is fully incorporated and sauce is thickening, whisk in the heavy cream.
- Bring gravy to a low boil and whisk in the shredded parmesan cheese.
- Finally, add the chicken breast back into the pan. Cover and cook for an additional 5 minutes.
- Serve over white rice.
Notes
For a side, we made Air Fryer green beans.
Add green beans to an Air fryer and spray with avocado oil. Season with salt, pepper, and garlic powder.
Cook at 400 F for 10 minutes
Top with shredded parmesan cheese.
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