Creamy Garlic Chicken

This is a great weeknight chicken recipe.  It tastes like it took forever, but in actuality, it comes together quickly.

The really great part is that you can adjust the amount of sauce/gravy.  Love gravy?  Double (or even triple!) the amount of milk (or use half chicken broth).  Serving this to kids you know will toss all the sauce to the side?  Make it as is or even on the lighter side. 

I’ve made it both ways (serving it to kids and learned my lesson the first time).  The amount of sauce was delicious no matter what and the chicken was thoroughly enjoyed every time!

Creamy Garlic Chicken 

Adapted from Carlsbad Cravings


1 ½-2 pound thinly sliced chicken cutlets

2 tablespoons flour

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon pepper

1 tablespoon butter

1 tablespoon olive oil


1 tablespoon butter

½ onion, diced

6 cloves garlic, smashed

1 tablespoon flour

1 teaspoon dried parsley

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

Pinch of red pepper flakes

¾- 1 cup milk

1 teaspoon worcestershire sauce

1 teaspoon brown mustard

¼ cup parmesan cheese

Melt the butter and oil in a large skillet over medium heat.

Whisk together the flour, salt, garlic powder, onion powder, pepper, and paprika and place in a shallow bowl.  Dredge the chicken through the flour mixture to coat.

Add the chicken to the hot skillet.  Cook 5 minutes per side or until deeply brown and cooked through. Move to a plate and tent with foil.

In the same skillet, add the butter, onions, and garlic.  Cook, stirring in any brown bits from the chicken.  Once the garlic and onions are lightly fried, stir in the flour, parsley, basil, oregano, thyme, and pepper flakes.  Cook for 1 minute, then slowly add the milk, allowing the mixture to thicken.

Stir in the worcestershire, mustard, and parmesan.  Add the chicken back to the sauce, cook for 2-3 minutes, and serve.