Creamy Roasted Garlic and Basil Chicken

Creamy garlic and basil chicken is one of those dishes that delivers incredibly tender, flavorful results every time. I absolutely love everything about this recipe—especially pairing it with some crusty bread to soak up every last bit of that rich, velvety sauce. It reminds me of something you might find on the hot table at a cozy bakery. And while that’s definitely a compliment, the best part is being able to recreate that comforting experience right in your own kitchen.

CREAMY ROASTED GARLIC AND BASIL CHICKEN

Recipe by Mark Calaminici | Food Loves Company

Serves 2-4

Ingredients

1 garlic bulb, roasted, see method below

2 chicken breasts, sliced in half and pounded

Flour, for coating the chicken

Salt, to taste

Garlic powder, to taste

Extra virgin olive oil, enough to coat the pan

40g Unsalted butter

1/2 small yellow onion, finely chopped

3-4 cloves of garlic, thinly sliced or finely chopped

White wine or chicken stock, just a splash 

250ml heavy cream

Nutmeg, to taste

Freshly cracked pepper, to taste

Basil, torn, to taste

Parmigiano-Reggiano, finely grated, to taste

Zest of half a lemon

Method 

1. Preheat oven to 400 degrees. 

2. Peel and discard the papery outer layers of the garlic bulb. Slice the top half of the garlic head off. You want to see the cloves exposed. Drizzle extra virgin olive oil and a pinch of salt on the exposed cloves. Cover garlic head tightly in foil and place on a sheet pan and place in oven for 45-50 minutes or until cloves are golden and aromatic.

3.  Place the chicken breasts on a flat surface and slice in half (butterfly). Place chicken breast slices between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast to flatten it to your desired thickness. Place flour on a plate and season with salt and garlic powder and mix to incorporate. Lay your chicken into the flour and flour both sides of the chicken breasts. Set aside. The flour will help brown the chicken and thicken our sauce.

4. In a large enough pan on medium heat, add extra virgin olive oil, butter and basil stems if you have. Once everything is heated, add your chicken and cook both sides until browned. Don’t worry about fully cooking the chicken as we will finish cooking it in the sauce. Remove the breasts to a plate and add onion and sauté until tender. Add garlic, chilli flakes and season with salt. Deglaze with white wine or chicken stock. Once reduced add the roasted garlic, mash in a bowl before to help incorporate. Bring heat down to low and add heavy cream, torn basil, nutmeg and freshly cracked pepper. Whisk often and continue to reduce the cream sauce. Once thickened, add Parmigiano-Reggiano. Add chicken back into the sauce and finish cooking the chicken, flipping and shaking the pan often, about 10-15 minutes. Once done, add more basil and the lemon zest. Enjoy!