🧄 What Makes This Recipe So Good
Creamy garlic chicken is delicious. Juicy and rich, with a decadently creamy sauce that you’d expect to find at a classy restaurant. Seriously, it’s hard to believe a recipe this simple could be this good, but here we are! The chicken is cooked perfectly, lightly fried (without breading) in neutral oil to give it a wonderful crust that locks in the natural flavors and juices of the cutlets, keeping them from drying out. It looks like there’s a lot of garlic in this recipe – I mean… garlic powder on the chicken PLUS a whole head of garlic in the sauce?? Don’t let that alarm you, though. The garlic is so well balanced by the other flavors in the dish that it shines through without being too much. You can always dial back the amount of garlic you use in the sauce, though, if it’s more than you care to take on.
💠Chef’s Tips
Don’t let your skillet get too hot! Garlic can burn quickly, and so can your oil. Those burnt flavors are pretty pungent so you want to avoid burning the ingredients at all costs. Let your half and half and grated parmesan come to room temperature (or close to it) before adding them to the sauce. If the dairy products are too cold, they’ll have some pretty undesirable reactions when they hit the hot liquid in the skillet. The half and half can curdle, and the parmesan can clump or become grainy. On that same note, be careful not to simmer the creamy garlic chicken sauce on too high a heat once the dairy products have been added. Boiling the half and half can make it curdle. If the sauce is too thin for your liking, let it simmer a little longer, or add a little more parmesan to thicken it up. If it’s not thin enough for you, add a little chicken broth until you’ve got your perfect consistency.
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