Garlic creamed chicken is made with boneless, skinless chicken, sour cream, garlic, and mushroom soup topped with chopped parsley. It is creamy, elegant and absolutely delicious. This is not just good food; it is a food experience. This is, by far, one of the best chicken dishes I have ever tasted. There is something about the paired garlic and cream that makes the taste exceptional. In this recipe, most of the ingredients are home made. As with any recipe, you can adjust the ingredients according to your preferences. If you with to have a richer dish, you can add more sour cream and cheese. If you want it a little spicy, you can add cilantro or coriander,.
The dish can be tossed with pasta and served with wine. Garlic creamed chicken makes an excellent family dinner and a dish that will make your guests say “wow.”
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- 4 boneless chicken breasts
- 1 can cream of mushroom soup (10 oz)
- 1/2 cup sour cream
- 4 cloves garlic minced
- 8 oz. cream cheese
- salt and pepper
- pinch of chopped parsley
- olive oil
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Lightly sprinkle salt and pepper over all sides of the chicken breast.
Heat oil in a saucepan and pan fry chicken over medium-high heat, until both sides, are light brown (4 minutes on each side).
Place in non-greased baking dish or casserole dish.
In the same saucepan, saute garlic until fragrant. Add in cream of mushroom, sour cream and cream cheese. Season it with salt and pepper. Stir until it’s well combined. Bring it to a boil and turn off the heat. In a baking dish, pour the sauce over the chicken.
Bake uncovered in a preheated oven at 350 degrees for at least 1 hour. Remove from oven and sprinkle with chopped parlsley.
Serve on a platter with pasta, wedge fries, or your favorite garden salad.
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