Roasted Garlic Chicken Skillet

If you’ve got a little bit of extra time to spare on making dinner, this is the recipe to end all recipes and we’re always so happy we made it. You can’t be shy about garlic when it comes to this bad boy. After all, it’s called roasted garlic chicken skillet for a reason! Deliciously fried chicken coated in a roasted garlic cream sauce?? Whoa, you haven’t tasted greatness until you’ve tried this.

For those of you on the fence about this much garlic, fret not. While, yes, two heads (not cloves!) seems like it could be overpowering, roasting the garlic ahead of time brings out a natural sweetness that is totally irresistible. That way, once it goes into the sauce, it’s a perfect, smooth flavor and consistency that doesn’t at all have the harsh bite that fresh garlic can have. Plus, with some heavy cream and parmesan cheese in the mix, you’re looking at an amazing sauce that you can use in just about any savory recipe you can think of. Smothered on potatoes or brussels sprouts?? You betcha. Tossed in with some spaghetti? Yummm. You really can’t go wrong here, folks.

It’s easy to get swept away thinking about the sauce, but that’s not the only great thing about this recipe, as there’s also the deliciously fried chicken to think about as well. The process makes this recipe a little more labor-intensive, but it is so worth it. You’ve got a seasoned flour mixture, an egg wash, and then a panko parmesan parsley medley to finish things off, and trust us, you don’t want to skip any of these elements; following them gets you the lightest, most flavorful breading you could ever want, which holds onto the creamy, cheesy sauce all the better! Can you tell we’re obsessed with this recipe?? Don’t worry, you’ll understand soon enough.

Why You’ll Love This Recipe

This Roasted Garlic Chicken Skillet is a game-changer for garlic lovers. The garlic becomes sweet and mellow after roasting, blending perfectly with the creamy sauce and crispy chicken. It’s a comforting, flavorful dish that will make any dinner feel special.

Kitchen Equipment You’ll Need

• Oven
• Aluminum foil
• Large bowl
• 3 shallow bowls or dishes
• Heavy-bottomed or cast iron skillet
• Whisk
• Paper towels

Ingredients

• 6 large boneless, skinless chicken thighs or breast tenders, trimmed of fat and pounded to an even thickness
• 2 cups buttermilk
• Seasoned Flour:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Egg Wash:
• 2 large eggs
• 1/4 cup water
• Breadcrumbs:
• 2 cups panko or seasoned Italian breadcrumbs
• 3/4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, minced
• Vegetable oil, as needed, for frying
• Sauce:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 heads garlic, ends cut off, roasted and mashed
• 1 cup low-sodium chicken broth
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese, grated
• 1 tablespoon fresh parsley, finely chopped
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Preheat oven to 400º F.
2. Place garlic (with stems removed) cut side up on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper, then tightly seal. Roast for 30-35 minutes, or until softened.
3. Remove from oven and let cool.
4. Pour buttermilk into a large bowl and soak chicken pieces for 20-30 minutes.
5. In a large, shallow bowl or dish, whisk together flour, salt, pepper, garlic powder, and paprika.
6. Whisk together eggs and water in a second shallow bowl or dish, then set next to flour mixture.
7. In a third bowl, whisk panko breadcrumbs together with parmesan cheese and parsley.
8. Take buttermilk-soaked chicken and shake off excess liquid, then transfer to seasoned flour, making sure to coat all sides.
9. Dip flour-coated chicken in egg wash, then shake off excess. Finally, dredge chicken in seasoned breadcrumbs.
10. Heat 2 tablespoons vegetable oil in a heavy-bottomed or cast iron skillet over medium-high heat and, working in batches, brown chicken on both sides, 4-5 minutes per side. Set chicken aside to a paper towel-lined plate to drain.
11. Add butter to any remaining oil in skillet and heat until melted, then whisk in flour and mashed garlic to create a roux. Cook for 2-3 minutes, stirring continuously, until lightly browned, then stir in chicken broth.
12. Once smooth, stir in heavy cream, parmesan, and parsley, cooking until it just starts to bubble up.
13. Return chicken to pan, coating it in sauce, cover and cook, reducing heat to low, for another 5-10 minutes, or until cooked through.
14. Serve hot and enjoy.

Tips for Success

• Ensure the chicken is pounded to an even thickness for uniform cooking.
• Don’t rush the roasting of the garlic. It’s key to achieving the sweet flavor.
• Use a heavy-bottomed skillet for even heat distribution.

Additional Tips or Variations

• Try adding a pinch of red pepper flakes to the sauce for a spicy kick.
• Garnish with extra parmesan and parsley before serving for added flavor and presentation.

Nutritional Highlights (Per Serving)

Calories: Approximately 450
Protein: 32g
Carbohydrates: 35g
Fat: 20g

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but be sure to pound them to an even thickness for even cooking.

Can I prepare this dish ahead of time?
The chicken can be breaded in advance, but for best results, fry and prepare the sauce just before serving.

What can I serve with this dish?
This dish pairs well with mashed potatoes, steamed vegetables, or a simple side salad.

Conclusion

We hope you’re as excited to try this Roasted Garlic Chicken Skillet as we are to share it with you! It’s a dish that brings together the sweet, mellow flavor of roasted garlic with crispy, juicy chicken for a meal that’s truly unforgettable. Give it a try and let us know how it turns out in the comments below. Happy cooking!