Creamy Garlic Chicken
Seasoned chicken thighs cooked in a creamy garlic sauce made with chicken stock, cream, garlic cloves, caramelized onions and red pepper flakes.
Servings: 4
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup heavy cream
- 1 small onion finely chopped
- 1 whole garlic head cloves peeled, half slightly crushed
- ¼ cup flour
- 1 teaspoon Italian seasoning plus more for dredge
- 1 teaspoon paprika
- 1 teaspoon kosher salt plus more for dredge
- ¼ teaspoon black pepper plus more for dredge
- Pinch red pepper flakes
- ¼ cup Parmigiano Reggiano freshly grated, plus more for dredge
The chicken stock
- 1.5 cups chicken stock
- 1 teaspoon soy sauce
- 1 teaspoon Italian seasoning
- 1 /2 teaspoon beef bouillon powder or 1 small beef bouillon cube
- ½ teaspoon ground mustard
Instructions
- Season chicken with paprika, Italian seasoning, salt and pepper. Season flour with salt, pepper and Parmiagano. Dredge chicken, shaking off excess, and set aside. Mix everything together for the chicken stock. Set aside.
- Heat 1 tbs butter and 1 tbs olive oil to a skillet with high sides on med-high heat. Cook chicken until almost cooked through, about 4 minutes per side. Set aside.
- Add 1 tbs olive oil to skillet along with the red pepper flakes. Cook one minute and then add the onions. Lower heat to medium and let caramelize about 7 minutes. Add garlic cloves and also let caramelize.
- Add chicken stock and deglaze pan by scrapping up the brown bits. Bring to a gentle boil and let reduce about half, or 5 minutes. Lower heat and add the heavy cream. Let bubble about 5 minutes, then add the parm and stir.
- Add the cooked chicken back to pot. Bring to a low boil and let cook for about 15 minutes or until the sauce has reached your desired thickness.