Picture this: a cozy evening with the aroma of garlic dancing through the air, mingling with the rich, comforting scent of creamy chicken. It’s like wrapping yourself in a warm, culinary hug.
This recipe—oh, the joy it brings! —isn’t just about the flavors; it’s a love letter to your taste buds, promising them an unforgettable experience that’ll make you wonder how you ever lived without it.
Steps
- Pat the chicken cubes dry with paper towels and mix them with flour, salt, and pepper in a bowl. Avoid adding extra flour as the specified amount is adequate.
- Heat olive oil in a large skillet over high heat until it’s very hot, but not smoking. Add the chicken cubes in a single layer and cook for 4-5 minutes to form a crust. Turn the chicken pieces and cook for another 3-5 minutes.
- In a separate bowl, mix together the chopped garlic and parsley. Add the butter and garlic-parsley mixture to the skillet, cooking for an additional minute while shaking the skillet to coat the chicken. Remove the chicken onto a plate, leaving any brown bits, parsley, and garlic in the skillet.
- If the skillet has excess oil, leave about a tablespoon in the pan. Melt the butter over medium heat, then add the flour and stir continuously for about a minute.
- Gradually whisk in the chicken broth, stirring until fully combined. Cook the mixture over medium-high heat, stirring continuously until the gravy thickens slightly. Serve the gravy over the cooked chicken.
Ingredients
- 21 ounces boneless, skinless chicken breast halves (approximately 3 large breasts), cut into 1- to 1-1/2 inch cubes
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons quality olive oil
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 medium lemon, quartered (optional, for serving)
- 1 heaping tablespoon unsalted butter
- 1 heaping tablespoon flour
- 1 cup chicken broth
Nutritional Values
Calories: 1310 | Carbohydrates: 15g | Protein: 130g | Fat: 75g | Saturated Fat: 25g | Cholesterol: 470mg | Sodium: 2725mg | Potassium: 2455mg | Vitamin A: 2250IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 4mg
FAQ
- Can I make this garlic chicken recipe gluten-free?
- Yes, you can make the recipe gluten-free by using a tablespoon of cornstarch instead of flour for tossing the raw chicken. For the gravy, replace the flour with either a teaspoon of cornstarch or a 1/8 teaspoon of xanthan gum.
- What can I serve with garlic chicken?
- This dish pairs well with quick-cooking rice and steamed vegetables for a complete meal.
- Can I use other herbs instead of parsley?
- Certainly! While parsley has a mild flavor that complements the dish, you can experiment with other fresh herbs such as rosemary, sage, or thyme based on your preference.
- How do I ensure the chicken is cooked properly?
- Cook the chicken cubes in a hot skillet over high heat for 4-5 minutes on each side to develop a nice crust, ensuring that the internal temperature reaches 165°F (75°C).
- What should I do if there is too much oil in the pan before making the gravy?
- If there is an excess of oil in the pan after cooking the chicken, remove all but about a tablespoon before proceeding with the gravy preparation.
Tips
- Ensure the chicken cubes are patted dry before tossing them with flour, salt, and pepper. This step helps in achieving a nice crust when cooking.
- Do not overuse flour; stick to the amount specified in the recipe for optimal results. The precise measurement is crucial for the dish’s texture.
- When making the gravy, remove excess oil from the pan, leaving about a tablespoon. This helps in maintaining the correct consistency for the gravy.
- For a gluten-free version, replace the flour with cornstarch when coating the chicken and use either cornstarch or xanthan gum as a thickener for the gravy.
Equipment
- 12-inch skillet
