Tender and juicy chicken tenders in a drool worthy rich and creamy garlic cream sauce. Yes please! It’s absolutely delicious served over pasta and may become one of the most requested meals in your house.
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Recipes. Recipes. So many recipes.
I’m always a fan of trying new things. My family… not so much. So I, like the rest of you, peruse the Pinterest and save recipes on Facebook until I have soooo many things to try it’s almost overwhelming and I have two year’s worth of new recipes to try.
This started out as one of those recipes. Thanks Cafe Delites! I’ve made a few tweaks to the original recipe., but you can view the original here.
Chicken
Start by mixing flour, parmesan, garlic powder and ground pepper. You’ll dredge the chicken tenders in this mix before pan frying. It gives it a delicious coating and will help thicken your sauce later 😉
Sear chicken tenders in a large skillet with oil and butter over medium high. Cook each side about 3 minutes until internal temperature is 165 degrees. Remove from skillet and set aside.
This is my favorite meat thermometer! It’s got a digital display that turns on and off as it opens, AND it magnets to fridge. Bonus: it comes in a bunch of colors.
Garlic
Garlic is KEY in this dish. And there’s A LOT of it. Like a whole freaking head of it! Trust me on this one. It’s the perfect amount of garlic 😉 It cooks down into a delicious roasted garlic in the creamy sauce. So heavenly!
The SAUCE. Oh that sauce!
The ingredients for this heavenly garlic cream sauce are very basic, but there are a few steps.
- Add a little more olive oil and butter to the same pan you used for searing the chicken tenders. Sauté chopped onion along with garlic cloves over medium heat for 5 minutes. Smash about a half dozen of them before adding to the pan to enhance the garlic flavor while the others roast. Onions should start to brown and caramelize.
- Stir in chicken broth and scrape up any bits stuck to the bottom of the pan. They’re full of flavor! Simmer for 5 minutes.
- Reduce heat and add heavy cream. Bring to a simmer for 3 minutes.
- Mix in parmesan cheese, stirring occasionally for another 3 minutes.
- Add chicken tenders back to the creamy garlic sauce. Cover and cook for a final 3 minutes.
Chicken Tenders in Creamy Garlic Sauce
Ingredients
Chicken
- 1 package raw chicken tenders 1-1.5 lbs
- 4 tbsp flour
- 4 tbsp grated parmesan
- 1 tsp garlic powder
- ½ tsp ground black pepper
Sauce
- 4 tbsp olive oil
- 2 tbsp butter
- 1 white onion finely chopped
- 1 head of garlic
- 1½ cups chicken broth
- 1½ cups heavy cream
- ¼ cup grated parmesan
- ½ cup shredded parmesan
Instructions
- Combine flour, parmesan, garlic powder and black pepper in a shallow bowl. Dredge chicken tenders in flour mixture.
- Heat a large skillet over medium heat with 2 tbsp olive oil and 1 tbsp butter. Add coated chicken tenders and cook 3 minutes each side. Internal temp should be 165°. Remove from pan.
- Add remaining olive oil and butter. Peel garlic. Smash 6 cloves to release flavor. The remaining cloves will soften and roast. Add peeled garlic and chopped onion to the pan. Sauté for 5 minutes.
- Add chicken broth to the pan scraping any stuck pieces from the bottom. Simmer for 5 minutes.
- Reduce heat and add heavy cream. Gently simmer for 3 minutes.
- Add cheese, stirring occasionally for 3 minutes.
- Return chicken to the pan and cook covered for 3 minutes.
Recipe originally posted by Cafe Delites.
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