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.

Garlic Chicken Skillet
1 hour to prepare serves 4-6

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
2 cups panko or seasoned Italian breadcrumbs
3/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
Vegetable oil, as needed, for frying
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

Preheat oven to 400º F.
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.
Remove from oven and let cool.
Pour buttermilk into a large bowl and soak chicken pieces for 20-30 minutes.
In a large, shallow bowl or dish, whisk together flour, salt, pepper, garlic powder and paprika.
Whisk together eggs and water in a second shallow bowl or dish, then set next to flour mixture.
In a third bowl, whisk panko breadcrumbs together with parmesan cheese and parsley.
Take buttermilk-soaked chicken and shake off excess liquid, then transfer to seasoned flour, making sure to coat all sides.
Dip flour-coated chicken in egg wash, then shake off excess. Finally, dredge chicken in seasoned breadcrumbs.
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.
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.
Once smooth, stir in heavy cream, parmesan and parsley, cooking until it just starts to bubble up.
Return chicken to pan, coating it in sauce, cover and cook, reducing heat to low, for another 5-10 minutes, or until cooked through.
Serve hot and enjoy.