Roasted Garlic Chicken Skillet is a savory, mouthwatering dish that combines the rich flavors of garlic and Parmesan cheese with crispy, golden-brown chicken. This dish is perfect for family dinners, special occasions, or when you want to impress your guests with a delectable meal. In this blog post, we’ll walk you through the ingredients, detailed instructions, cooking notes, variations, and even provide keto and low-carb versions of this delightful recipe.
Ingredients
For the Chicken:
- 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
For the 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
Instructions
Step 1: Marinate the Chicken
- Marinate: Place the chicken thighs or breast tenders in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.
Step 2: Prepare the Coatings
- Seasoned Flour: In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika.
- Egg Wash: In another dish, beat the eggs and water together.
- Breadcrumbs: In a third dish, combine the panko breadcrumbs, grated Parmesan cheese, and minced parsley.
Step 3: Coat the Chicken
- Dredge: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour, shaking off the excess.
- Dip: Next, dip the floured chicken into the egg wash, ensuring it’s fully coated.
- Breadcrumbs: Finally, press the chicken into the breadcrumb mixture, coating evenly.
Step 4: Fry the Chicken
- Heat Oil: In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
- Fry: Once the oil is hot, add the chicken pieces. Fry until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Make the Sauce
- Melt Butter: In the same skillet, melt the butter over medium heat.
- Add Flour: Stir in the flour and cook for 1-2 minutes, until lightly browned.
- Roasted Garlic: Add the mashed roasted garlic and cook for another minute.
- Broth and Cream: Gradually whisk in the chicken broth and heavy cream. Cook, whisking constantly, until the sauce thickens.
- Finish: Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Step 6: Combine and Serve
- Combine: Return the fried chicken to the skillet, spooning the sauce over the top.
- Serve: Serve hot, garnished with additional parsley if desired.
Cooking Notes
- Roasting Garlic: To roast garlic, cut off the ends of the garlic heads, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 30-40 minutes until soft.
- Chicken Alternatives: You can use chicken breast or thighs depending on your preference. Thighs tend to be juicier, while breasts are leaner.
- Oil Temperature: Ensure the oil is hot enough before adding the chicken to prevent it from becoming greasy. A temperature of 350°F (175°C) is ideal.
Variations
Spicy Garlic Chicken
- Add 1 teaspoon of cayenne pepper to the seasoned flour for a spicy kick.
- Drizzle with hot sauce before serving.
Lemon Herb Chicken
- Add 1 tablespoon of lemon zest to the breadcrumb mixture.
- Squeeze fresh lemon juice over the chicken before serving.
Keto Version
- Replace the all-purpose flour with almond flour.
- Use crushed pork rinds instead of breadcrumbs.
- Ensure the heavy cream used in the sauce is keto-friendly.
Low-Carb Version
- Replace the buttermilk with a mixture of Greek yogurt and water.
- Use crushed nuts or seeds instead of breadcrumbs.
Frequently Asked Questions (FAQs)
What type of chicken should I use for this recipe?
- You can use either boneless, skinless chicken thighs or breast tenders. Thighs tend to be juicier, while breast tenders are leaner and cook faster.
Can I make this dish ahead of time?
- Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and reheat before serving.
How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
Can I freeze this dish?
- While you can freeze the chicken, the sauce may not freeze well due to the dairy content. Freeze the fried chicken separately and prepare the sauce fresh when needed.
What sides go well with Roasted Garlic Chicken Skillet?
- This dish pairs well with mashed potatoes, steamed vegetables, or a fresh garden salad.
Is this recipe gluten-free?
- This recipe is not gluten-free as written. However, you can make it gluten-free by using gluten-free flour and breadcrumbs.
Can I use pre-roasted garlic?
- Yes, pre-roasted garlic can be used if you’re short on time. Adjust the amount based on your taste preference.
Roasted Garlic Chicken Skillet is a versatile and delicious dish that will quickly become a favorite in your household. With its crispy exterior, juicy interior, and creamy garlic-Parmesan sauce, it’s perfect for any occasion. Whether you’re looking for a family dinner, a meal to impress guests, or a comforting dish for a cozy night in, this recipe has got you covered. Enjoy experimenting with the variations and make it your own!
