Creamy Garlic Chicken Recipe – Italian Herb & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Creamy Garlic Chicken Recipe – Italian Herb & Chili Flakes

Introduction

Okay, friends, let me tell you about this Creamy Garlic Chicken. It’s seriously become a weeknight staple at my place! I first made it when I was craving something comforting and flavorful, but didn’t want to spend hours in the kitchen. This recipe delivers big on taste with minimal effort. It’s a beautiful blend of Italian herbs, a kick of chili, and a sauce so creamy you’ll want to lick the pan clean (don’t judge!). Get ready for a new favorite – it’s ready in just 25 minutes!

Why You’ll Love This Recipe

This Creamy Garlic Chicken is a winner for so many reasons. It’s quick, easy, and uses ingredients you probably already have in your pantry. The flavor is incredible – that garlic butter sauce is just chef’s kiss. Plus, it’s versatile! Serve it with naan, rice, or even some crusty bread to soak up all that delicious sauce. It’s perfect for a cozy night in or a simple, yet impressive, dinner party.

Ingredients

Here’s what you’ll need to make this dreamy Creamy Garlic Chicken:

• 550 grams chicken breasts
• 2 teaspoons lemon juice
• ¾ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon Italian herbs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons all-purpose flour (plus 2 teaspoons for the sauce)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1.5 tablespoons minced garlic
• 1 cup chicken broth
• ½ teaspoon chili flakes
• 2 tablespoons chopped parsley

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Italian Herb Blend: I love using a good quality Italian herb blend – it really makes the flavor pop. Look for one that includes oregano, basil, rosemary, and thyme.
• All-Purpose Flour: We’re using flour both in the marinade and to thicken the sauce. Don’t skip it! It helps create that lovely creamy texture.
• Olive Oil Quality: A good extra virgin olive oil adds a lovely richness. You don’t need the most expensive, but avoid anything too bland.
• Chicken Breast Cut: I prefer using boneless, skinless chicken breasts, cut into roughly 1-inch pieces. This helps them cook quickly and evenly. You can also pound them to an even thickness.
• Chili Flakes Heat Level: Adjust the chili flakes to your liking! If you’re sensitive to spice, start with ¼ teaspoon. If you like a real kick, go for ¾ teaspoon or even a full teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, salt, pepper, Italian herbs, garlic powder, onion powder, and 2 tablespoons of flour. Give it a good mix, making sure everything is evenly coated. Let it sit for at least 10 minutes – longer is even better!
2. Pan-Fry the Chicken: Heat the olive oil in a large non-stick pan over medium-high heat. Add the marinated chicken and cook for about 3 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Prepare the Sauce: In the same pan, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it! Stir in the remaining 2 teaspoons of flour and cook for another minute, creating a roux.
4. Thicken the Sauce: Gradually pour in the chicken broth while stirring constantly. This is important to prevent lumps! Continue cooking for 5-7 minutes, stirring frequently, until the sauce thickens to a lovely, creamy consistency.
5. Combine & Simmer: Return the cooked chicken to the pan. Toss it in the sauce and simmer for 2 minutes, allowing the flavors to meld together. Stir in the chili flakes and extra black pepper.
6. Garnish & Serve: Sprinkle with fresh parsley. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Work in batches if necessary to ensure even browning.
• Stir the sauce constantly while adding the chicken broth to avoid lumps.
• Taste the sauce and adjust seasonings as needed. A little extra salt or pepper can make all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for an extra fiery kick!
• Gluten-Free Adaptation: If you’re gluten-free, simply substitute the all-purpose flour with a gluten-free blend. Cornstarch also works well!
• Creamy Sauce Enhancement: For an even richer sauce, stir in a tablespoon of cream cheese or heavy cream at the end. My mom always adds a dollop of yogurt for tang.
• Festival/Special Occasion Adaptations: For a festive touch, add a splash of white wine to the sauce while it’s simmering. It adds a lovely depth of flavor.

Serving Suggestions

This Creamy Garlic Chicken is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• Alongside warm, soft naan bread.
• Over a bed of pasta.
• With a side of roasted vegetables.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will be even more tender and flavorful. Just adjust the cooking time accordingly.
• How can I make the sauce thicker/thinner? For a thicker sauce, simmer it for a few more minutes. For a thinner sauce, add a splash of chicken broth.
• What is the best way to prevent the chicken from drying out? Don’t overcook it! Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Can this dish be made ahead of time? You can marinate the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.
• What side dishes pair well with this Creamy Garlic Chicken? Roasted potatoes, steamed green beans, or a simple salad are all great options.