Roasted Garlic Chicken
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All it takes is 15 minutes toasted in a hot skillet and fresh garlic cloves become soft, mellow and the perfect base for a cheesy white pan sauce that gets spooned over sautéed chicken to become my creamy Roasted Garlic Chicken. Made in under 30 minutes, too. Win, win.
Creamy Roasted Garlic Chicken
Roasted garlic is smooth, mellow and not at all overpowering. Mashed and incorporated into a cream sauce then poured over sautéed chicken, and you have AMAZING!
How to Roast Garlic
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Preheat oven to 350°F. With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet. Roast for 45 minutes.
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Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins. Store in the refrigerator for multiple uses.
Quick Roasted Garlic
For this recipe I heated an entire head of garlic, broken up into individual cloves with skin still on, in a hot skillet. Cook the cloves over medium heat for 15 minutes, stirring to turn and brown most of the time. The skins may turn black, but the garlic inside will be softened. Peel or squeeze after cooled and mash with the side of a kitchen knife until smooth.
How to Make Roasted Garlic Cream Sauce
In the same large skillet I sautéed the chicken in (or if just making the sauce, a new skillet) add butter to melt and scrape up any browned bits from pan. Add flour and cook for a couple minutes. Whisk in milk for a basic white sauce. Whisking until smooth add the roasted garlic, parmesan cheese and cook for several minutes until sauce is thickened. Season to taste with kosher salt and pepper. I also added some Tabasco for a little hit of heat (optional).
I used large chicken breasts, sliced them horizontally to make 2 cutlets and served a party of 6 people for dinner with a side salad.
- Roasted Garlic, Spinach and Artichoke Dip
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- Creamed Spinach with Lamb and Roasted Garlic
- Roasted Garlic Turkey Meatballs
The mellow, cheesy flavored sauce was tasty, super easy to make and elevated simply pan sautéd chicken into a very nice meal. Enjoy!
Creamy Roasted Garlic Chicken
Ingredients
- 2 lbs chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- salt
- black pepper
- 1 tbsp all purpose flour (plus more if needed)
Roasted Garlic Cream Sauce
- 1 head of garlic (about 15 cloves)
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- salt
- black pepper
- 1 tsp Tabasco (optional)
Instructions
- Heat an entire head of garlic, broken up into individual cloves with skin still on, in a hot skillet. Cook the cloves over medium heat for 15 minutes, stirring to turn and brown most of the time. The skins may turn black, but the garlic inside will be softened. Peel or squeeze after cooled and mash with the side of a kitchen knife until smooth. Set aside.
- If chicken is large, slice each breast horizontal for 2 cutlets per breast. Season both sides with kosher salt, black pepper and Italian seasoning. Dust each side with flour. Set aside.
- In a large skillet over medium high heat add 2 tablespoons of the butter and the oil. Sauté chicken for several minutes on each side until golden brown and crispy (internal temp should be 165°F). Do in batches if needed.
- Remove from pan and place on a plate or baking dish - keep warm, covered with aluminum foil.
Roasted Garlic Cream Sauce
- In the same large skillet I sautéed the chicken in (or if just making the sauce, a new skillet) add butter to melt and scrape up any browned bits from pan.
- Add flour and cook for a couple minutes. Whisk in milk for a basic white sauce. Whisking until smooth add the roasted garlic, parmesan cheese and cook for several minutes until sauce is thickened. Season to taste with kosher salt and pepper. I also added some Tabasco for a little hit of heat (optional). (See Note 1)
- Spoon sauce over sautéed chicken and serve. Garnish with chopped parsley if desired.
Notes
- If you would prefer a smooth sauce I often times pour the sauce through a strainer, pressing to extract from solids.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is the nutritional info for the whole dish?
Anyway to get it for the sauce only?
It is for the entire dish, and as its done using a programmed calculator, I would not have a way to get you just the sauce info.
Such a yummy sounding!! You always come up with the most unique recipes, using flavors that sound so wonderful together!
Thanks Isamael, always appreciate comments like that. 🙂
This is a great post! Thank you for putting this information together and for clearing up some of the questions about all the things. Great thinking overall. Thanks for sharing.
Thanks Isamael!
Your roasted garlic cream sauce takes chicken breasts to another level. I’m sure your friends loved it.
Thanks so much Karen!
This chicken and the sauce look divine, Kevin! And I love that trick for roasting garlic – genius!
Thanks Marissa. Works great for when time is tight. 🙂
That roasted garlic cream sauce…OMG! I’d want to put it on everything!
Indeed Mary Ann. It’s versatile, I love it even on smashed red potatoes. 🙂
Great technique for the garlic! The sauce sounds delicious and versatile. Thanks!
Thanks so much Barb!
Oh, how I love roasted garlic. I even love the smell on my hands after handling. I know…funny, right, lol. Paired with a creamy sauce and chicken must make for one delicious dinner! Though, bet that sauce would be delicious on anything! YUM!
It’s the best and yes, grab some crusty French bread to sop up any leftover sauce!