Creamy Garlic Chicken Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken breasts seared until golden then swirled into a rich sauce made from browned butter, mashed roasted garlic, cream, and a hint of flour for thickness. Frozen peas swap in for fresh for quick pops of green; sundried tomatoes bring chewy bursts. Bacon crumbles folded into the sauce—not too much, just enough for salty crunch. Parmesan stirred last, melting softly. Serve over rice or pasta, sprinkle more cheese. Timing flexible. Visual cues matter: golden crust, bubbling sauce, plump peas. A touch different from usual creamy chicken. Simple swaps make it our own.
Prep:
7 min
Cook:
24 min
Total:
31 min
Servings:
4 servings
#American comfort
#chicken main dish
#one pan meal
#garlic sauce
#bacon recipes
#creamy sauce
#weeknight dinners
Ever wrestled with bland chicken smothered in too-thin sauce? Yeah, me too. Learned layering forward—searing hard for crust, saving brown bits for base, using roux to build body. Creamy garlic sauce that isn’t just dairy slapped on but thoughtfully thickened and textured. Frozen peas instead of fresh to save time without losing pop or color. Sundried tomatoes provide chew and acid cut through rich bacon fat. Bacon, yes; not always in original but worth the salty crunch innovation. Less exact timing, more look, smell, feel. The kind of dish that’d end up comfort at home, not fancy plates. Tried with shallots instead of garlic once, good gamble. Cooking’s about knowing when to trust senses over clocks.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly cracked black pepper to taste
- 3 tablespoons olive oil, or substitute with avocado oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cloves roasted garlic, mashed (can swap roasted with roasted shallots for twist)
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup sundried tomatoes, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup grated Parmesan cheese, plus extra for topping
About the ingredients
Olive oil is great but avocado oil or even grape seed oil can handle heat better without smoking. Butter adds richness, but if you want dairy-free use vegan butter or mild coconut oil—roasted garlic paste behaves the same. Flour is indispensable here for thickening but cornstarch slurry or arrowroot works if mixed gradually with cream—alternate if gluten sensitive. Frozen peas hold texture better than fresh sometimes—less fiddling. Sundried tomatoes bring brightness; roasted red peppers or fresh cherry tomatoes (added at end to avoid overcooking) if preferred. Bacon optional but adds unbeatable savory crunch; smoked paprika or crispy pancetta for swaps. Parmesan finishes sauce but Pecorino or aged Asiago can give sharper edge. Adjust seasoning up front and after sauce builds for balance.
Method
- Season chicken breasts on both sides generously with salt and cracked black pepper; don’t be shy here—flavor base is key
- Heat oil in large skillet over medium heat. Once shimmering and slightly rippling, lay chicken down without crowding; hear that *sizzle?* That’s color forming
- Cook chicken about 3-7 minutes per side, depending on thickness. Look for golden crust that almost starts to release easily from pan; poke gently to check firmness—not jiggly means done. Internal temp 162-168°F safe range but trust touch over thermometer when pressed
- Remove the chicken and set aside loosely tented with foil. Rest time seals juices; skip and chicken dries out
- Kick up the heat to medium-high (if pan is dry add a splash more butter or oil) and melt butter in same pan scraping all browned bits stuck—this is flavor gold, don’t trash it
- Add flour and mashed roasted garlic. Use back of a spoon to mash garlic into flour and butter, making a thick paste. Cook this gentle roux until raw flour smell fades, about 2 minutes. You want a golden hue, not dark brown; overdone means bitter sauce
- Slowly pour in cream stirring constantly. Texture will loosen; keep stirring. Watch sauce bubble softly, thicken to coat back of spoon with some lumps from garlic still intact—chunky good
- Toss in frozen peas, sundried tomatoes, and bacon. The peas add bright contrast, tomatoes chewy sweet tartness, bacon salty crunch. Stir to marry all flavors. Cook 3-4 minutes until peas are tender but not mushy, sauce glossy and bubbling
- Lower heat then nestle chicken back into pan, nestling it gently into sauce. Turn chicken to coat evenly. Let reheat through 2-3 minutes. Don’t over stir or chicken shreds and sauce separates
- Serve chicken and sauce over your go-to base—sticky rice, fettuccine, or even creamy polenta works surprisingly well. Top with extra Parmesan if you want that salty, nutty punch
- If lacking sundried tomatoes swap roasted red peppers or omit entirely. No bacon? A dash of smoked paprika adds depth without pork
- Watch for sauce thinning if cream overheats. Lower heat or add a tiny dusting more flour dissolved in cream beforehand as fix
- Enjoy those sizzly pan sounds, the aromatic roasted garlic punch, and the buttery richness coating everything
Cooking tips
Seasoning the chicken fully beforehand is crucial. Without salt and pepper upfront no crust, no flavor foundation. Oil temperature key; too hot burns outside leaving raw inside, too low and no crust. Use touch: firm but springy means done; gray or sticky means underdone. Don’t rush resting time or juice escapes when cut immediately. When making roux paste, constant mashing of garlic into flour and butter ensures even distribution. The roux stage smells like toasted nuts—don’t let it go dark or sauce will taste bitter. Pour cream slowly while stirring to avoid lumps. Sauce should cling to back of spoon thickly but not gluey. Frozen peas best added late so not pasty. When adding chicken back, gentle stirring keeps meat whole and sauce intact. Visuals and aromas dictate timing better than just minutes. Less guesswork, more feeling.
Chef's notes
- 💡 Season chicken before searing. Salt penetrates better if done early. Pepper cracks add punch but apply last to avoid burning. Let oil shimmer hot enough for sizzle, hear it crisp up. Avoid crowding pan to prevent steaming. Brown crust forms better when chicken moves freely.
- 💡 When making roux paste, mash garlic right in with butter and flour for consistent texture. Raw flour taste dissipates in 2 mins; watch color closely. Golden hue signals right moment. Too dark means bitterness creeping in. Stir constantly—don’t stop until smell changes from doughy to nutty toasted.
- 💡 Add cream gradually. Pour slow. Stir, stir, stir. Sauce should bubble gently, not boil. Lumps from garlic paste are fine, add texture. Low simmer avoids breaking sauce. If sauce thins unexpectedly, reduce heat immediately or thicken with more flour dissolved in cream beforehand.
- 💡 Frozen peas timing matters. Add late, just before finishing sauce to keep pop and bright green tone. Overcook and peas turn mushy and dull. Sundried tomatoes provide chewy bursts; chop uniformly to avoid big chewy bites hiding flavor.
- 💡 Return chicken to pan gently. Nestle it in sauce. Turn carefully to coat. Heat through 2-3 minutes max. Too much stirring breaks crust and risks separated sauce. Use visual cues: steam rising, sauce bubbling softly, chicken firm but still juicy.
Common questions
Why rest chicken after cooking?
Rest seals juices. Cuts avoid dry meat. No rest, juices escape fast. Foil tent keeps warm but not steamy. Crucial step many skip. Improves texture instantly.
Can I swap bacon?
Yes. Smoked paprika adds smokiness but no crunch. Crispy pancetta works similar texture and salt. Omit if dairy or pork free. Flavor depth changes but not ruined. Try alternatives to find your favorite twist.
Sauce too thin?
Lower heat first. If still thin, add slurry with flour dissolved in cream slowly, stirring constantly. Too much flour makes clumps; add little at a time. Thickens fast once roux stable. Patience with heat control wins.
How to store leftovers?
Cool quickly. Fridge up to 3 days wrapped tight. Reheat gently on low to avoid breaking sauce. Freeze in airtight. Thaw overnight. Sauce texture may separate slightly but reheated simmer brings it back mostly.
