Tuesday, March 7, 2017

The Ultimate Creamy Garlic Chicken

This recipe has been in my repertoire for a long, long time, since neighbors of mine in NYC made it for a dinner party many years ago. 

I loved the creamy garlic taste of this dish, but knew I could find a way to make it healthier for my family. 

The other day I had such a craving for this dish, I knew exactly what I was going to make for dinner before I even got out of bed. 

Creamy garlic chicken, mashed potatoes, and roasted veggies. 

So, as soon as I got home from work, I got busy. 

First things first, I drop the whole potatoes, skins and all, into a big pot, cover them with salted water, and put them on high to boil. They're going to take a while. 

When they are done I will use my potato ricer to take those skins right off, easy peasy. 

You know how much I love easy peasy! Oh, and I also hate to peel potatoes, there's that, too. 

Via

If you don't have one of these babies, I seriously think you should get one. It's a game changer when it comes to mashed potatoes. 

While the potatoes were coming to a boil, I was getting the veggies ready for roasting. 


Just gorgeous, all those colors, tastes, and textures coming together. Yumzers!

A drizzle of olive oil, a sprinkle of sea salt, some freshly ground pepper, and McCormick's Garlic & Herb seasoning. 

That's all she wrote. 

I popped those veggies into a 375 degree oven while I got the chicken going. 


On the left is some flour mixed with a little salt, a good sprinkle of freshly ground pepper, and some more garlic & herb seasoning. 

On the right is my egg wash, which is simply a beaten egg in which I will dip the chicken cutlets, before I coat them in the flour mixture. 


The chicken went into a pan pre-heated to low/medium and sprayed with olive oil via my Misto. 

My Misto is shiny red like this one....and it's invaluable when trying to limit the amount of oil you are using in a recipe. 


When the chicken was golden brown, I removed it to a plate while I browned the minced garlic in the pan. I used about 7 cloves of garlic in this recipe. 


I browned the garlic in about 3 tablespoons of butter....you can just imagine how heavenly the house smelled, that's truly one of my favorite cooking aromas. 

You need about that amount of butter for this step, in order to create the roux, which will make the sauce creamy, without using heavy cream. 


When the garlic was nice and golden brown, I whisked in about 1/3 cup of flour. I whisked it for a couple of minutes to cook out the flour taste, and then added about a cup and a half of fat free milk to the roux. 


The sauce will be thin at this point, but that's ok, it will thicken later. 


A healthy sprinkle of parsley was next. I used dried, because that's all I had, but fresh would be lovely in this dish. 


Now the chicken goes back in the pan - starting to look amazing right about this point, isn't it?

The flour that the chicken is coated in will help the sauce thicken further as it simmers. 


Time to turn the heat to very low, put the lid on, and mash those potatoes. 


By the time I riced the potatoes, the veggies and chicken were both done. 

I shaved some reggiano parmesan over the veggies, just a little for extra flavor. 


The chicken was perfect, creamy and satisfying yet not made with heavy cream or oodles of butter. 

My sweetie and the girls absolutely loved this meal, and I was in my glory. 

The best thing about it? It's really a quick and easy meal to pull together!

Restaurant quality chicken right here in my cozy home, surrounded by people I love. 

What could possibly be better? 

32 comments:

  1. Stahhpp! LOL As you know, I'm not cooking right now since I'm on crutches. So we've been eating whatever we can find in the fridge - or getting take-out. This garlic chicken, potatoes and fresh veggies has me drooling. Please ship some ASAP! ha ha In all seriousness, I will definitely be making this garlic chicken recipe as soon as I'm back on my feet.

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    1. Sorry, Melanie!! You'll be up and about in no time, cooking up a storm!

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  2. Wow! That sounds delicious!!!! I am saving this recipe to try. I have a couple of 'oldies but goodies' I use for company dinners, too. They are good like this one and I pull them out time and again for special dinners. I bet I am going to be adding this one to my list. Have a great night- xo Diana

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    1. Like you, I have a few tried and true dishes that always work for company, without fail. Love those!

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  3. You know how to work those recipes girl fran. It all looks so good .
    Lisa

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    1. Thanks, Lisa! It's always good to save a few calories wherever possible!

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  4. Hello Mountain Mama,

    Thanks for visiting my blog. This recipe sounds so delicious I could smell it while reading about it. This is one that will be on our supper table soon. Thanks for sharing it.

    Blessings,
    Mrs.B

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  5. That looks absolutely delicious!!! And I'm like you, I love easy peasy!! Anything that helps me along is coming to my kitchen!! Thank you so much for always sharing such wonderful recipes and for giving the step-by-step for those of us (me) who need the extra instructions! Love and hugs!!

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    1. I'm not great about noting exact measurements, it's all kind of a general tutorial when you see a recipe on my blog!

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  6. Looks delish! I wish I could tap into your enthusiasm about cooking! I do love a colorful vegetable side dish and the roasted veggies are just the thing. I've never owned a potato ricer, but I've seen it used for cauliflower rice. May have to pick one up. Thanks for sharing!

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    1. Oh how funny, I hadn't even thought to use it for cauliflower rice, thanks for the tip, Vickie!

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  7. I am most certainly going to cook my next chicken this way ! :)

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  8. I won't be cooking for a while because of carpel tunnel surgery, but I am saving this for when I can dig right in! Wow, I think my husband and son will love this one too! Thanks for the recipe.

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    1. Oh I'm sorry, hope you're feeling much better real soon, AnnMarie!

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  9. This is wonderful! Truly comfort food, but with those gorgeous veggies!!!
    (covenantfarmblog.wordpress.com)

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    1. That's the truth, Carol - definitely comfort food, especially with creamy mashed potatoes!

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  10. Replies
    1. You might just have to give it a try, Sheila!

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  11. Oh.my.word! Looks soooo good! Hubs bought a potato ricer...he loves gadgets. We will have to try this. xoxo

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    1. Hubs sounds like he's pretty comfortable in the kitchen, that's always a good thing!

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  12. wow!
    that is rocking recipe you shared here with all vegies we find here easily ,thank you so much for sharing it so nicely

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    1. You are most welcome, thanks for visiting!

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  13. Looks delicious Mountain Sister. You have sold me on the potato ricer. Great!!

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    1. Anything to make life a little easier in the kitchen, Debbie!

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  14. I may just make this for dinner tonight! I love the easy peasy style you share... we are kitchen sisters, I think! A potato ricer? I don't have one. I must look into it. I'm all about saving time and steps in the kitchen too! Do you have to cut your potatoes to fit into it? Your garlic chicken sounds over the top amazing. I'm hungry now!

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    1. I usually just use the smaller potatoes when ricing but if I only have large potatoes I'll cut them in half before steaming.

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  15. I am literally salivating after reading this post and seeing the pictures. You do realize that you are not helping me lose weight here with all this goodness. ;)

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    1. Ooooh, sorry, Debbie but this is a lightened up version of the original so at least it's not too bad!!

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