Garlic lovers will savor every bite of this skillet chicken breast dish. If there are leftovers, note that the flavor intensifies as it sits. —Taste of Home Test Kitchen
Total Time

Prep: 20 min. Cook: 30 min.


4 servings


4 boneless skinless chicken breast halves (6 ounces each)1/2 cup plus 1 tablespoon all-purpose flour, divided1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil2 tablespoons butter1 whole garlic bulb, peeled and separated into cloves1 small onion, finely chopped1 cup heavy whipping cream1/4 cup chicken broth1/2 teaspoon garlic powder1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley


Pound chicken breasts with a meat mallet to 1/2-in. thickness. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess

In a large skillet, heat oil over medium-high heat. Cook chicken in batches until no longer pink. Remove and keep warm. Melt butter in same skillet; reduce heat to medium. Add garlic cloves and onion. Cook and stir until lightly browned, 2-3 minutes. Sprinkle with remaining 1 tablespoon flour; stir until blended. Gradually stir in cream, broth and garlic powder. Bring to a boil. Reduce heat; cook and stir until slightly thickened, 4-6 minutes. Stir in Parmesan cheese. Return chicken to pan; heat through. Sprinkle with parsley.

Nutrition Facts

1 chicken breast half with 1/3 cup sauce: 589 calories, 41g fat (21g saturated fat), 186mg cholesterol, 435mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 41g protein.